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Best Rhubarb Pudding Cake

 Best Rhubarb Pudding Cake
I received this recipe years ago from a co-worker. Today, my family and I really enjoy this dessert. It's nice for any occasion.
9 ServingsPrep: 15 min. Bake: 55 min.

Ingredients

  • 3 to 4 cups diced fresh or frozen rhubarb
  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1/3 cup milk
  • 3 tablespoons butter, melted
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • TOPPING:
  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 1 cup boiling water
  • 1/2 teaspoon ground cinnamon

Directions

  • Place rhubarb in a greased 8-in. square baking pan. In a small bowl,
  • mix flour, sugar, milk, butter, baking powder, salt and vanilla
  • (mixture will be stiff). Spread over rhubarb. For topping, combine
  • sugar and cornstarch. Sprinkle over dough. Pour water over all; do
  • not stir. Sprinkle cinnamon on top. Bake at 350° for 55-65
  • minutes or until pudding tests done. Yield: 9 servings.
Nutritional Facts: 1 serving (1 each) equals 253 calories, 4 g fat (3 g saturated fat), 11 mg cholesterol, 155 mg sodium, 53 g carbohydrate, 1 g fiber, 2 g protein.