Rhubarb Pudding Cake Recipe

Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 337
  • Fat:
  • 13 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 27 mg
  • Sodium:
  • 352 mg
  • Carbohydrate:
  • 52 g
  • Fiber:
  • 1 g
  • Protein:
  • 4 g


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Rhubarb Pudding Cake

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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!

SERVINGS: 12

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 20 min. Bake: 45 min.

Ingredients:

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

Directions:

Blend together sugar, egg and butter. Beat in buttermilk until smooth. Stir together salt, baking soda, baking powder and flour. Stir dry ingredients into buttermilk mixture; mix well. Stir in rhubarb. Pour into a greased 9-in. square baking pan. Combine topping ingredients; sprinkle on top of batter. Bake at 350° for 45 minutes or until cake tests done. For sauce, mix sugar, margarine and milk; bring to boil and cook 1 minute, stirring constantly. Remove from heat; stir in vanilla. Serve sauce over cake. Yield: 12 servings.

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