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Rhubarb Pudding Cake

 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!
12 ServingsPrep: 20 min. Bake: 45 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°

2 of 2

Rhubarb Pudding Cake (continued)

Directions (continued)

  • 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.
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.