Rhubarb Pudding Cake Recipe

Rhubarb Pudding Cake Recipe photo by Taste of Home

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This recipe makes an excellent, moist cake, especially with the first rhubarb of spring. Even people who don't normally like rhubarb enjoy this!

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Rhubarb Pudding Cake Recipe

Prep: 20 min. Bake: 45 min.

Yield: 12 Servings

20 45 65

Ingredients

CAKE:
1 cup sugar
1 egg
2 tablespoons butter, melted
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup diced fresh rhubarb
TOPPING:
2 tablespoons butter, melted
1/2 cup sugar
VANILLA SAUCE:
1/2 to 1 cup sugar
1/2 cup butter, cubed
1/2 cup evaporated milk
1 teaspoon vanilla extract

Directions

In a bowl, combine the sugar, egg and butter. Beat in buttermilk until smooth. Combine the flour, baking powder, salt and baking soda. Gradually add to buttermilk mixture; mix well. Fold in rhubarb. Pour into a greased 9-in. square baking dish.
Combine topping ingredients; sprinkle over batter. Bake at 350° for 45 minutes or until a toothpick comes out clean.
For sauce, in a small saucepan, combine the sugar, butter and milk; bring to boil. Cook and stir for 1 minute. Remove from the heat; stir in vanilla. Serve with cake. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 337 calories, 13 g fat (4 g saturated fat), 27 mg cholesterol, 352 mg sodium, 52 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Rhubarb Pudding Cake in Country April/May 1990, p51