Rhubarb Pudding Cake
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
|
PREP |
20 min. |
COOK
|
45 min.
|
TOTAL
|
65 min.
|
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.