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Rhubarb Pudding Cake Recipe
Rhubarb Pudding Cake Recipe photo by Taste of Home

Rhubarb Pudding Cake Recipe

Read Reviews (3)
4.83 3
Publisher Photo
This recipe makes an excellent, moist cake, especially with the first rhubarb of spring. Even people who don't normally like rhubarb enjoy this!
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 12 servings

Ingredients

  • CAKE:
  • 1 cup sugar
  • 1 egg
  • 2 tablespoons butter, melted
  • 1 cup buttermilk
  • 2 cups King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. Combine topping ingredients; sprinkle over batter. Bake at 350° for 45 minutes or until a toothpick comes out clean.
  3. 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.
Originally published as Rhubarb Pudding Cake in Country April/May 1990, p51

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.

Reviews for Rhubarb Pudding Cake(3)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed May. 23, 2012

This was absolutely delicious. Would double the sauce next time.

MY REVIEW
Reviewed Jun. 26, 2011

I've made a lot of rhubarb recipes, but this is by far the best. This is so delicious, I love it!!

MY REVIEW
Reviewed Jun. 13, 2011

Made it without the sauce and it was still fabulous! I might add a little bit more rhubarb next time though.

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