Print Options

 
 
 Print
Rhubarb Pudding Cake Recipe

Rhubarb Pudding Cake Recipe

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. YIELD:12 servings

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

  • 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.

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.