Best Rhubarb Pudding Cake Recipe

4.5 3 3
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Best Rhubarb Pudding Cake Recipe

Read Reviews
4.5 3 3
Publisher Photo
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.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 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.
Originally published as Rhubarb Pudding Cake in Bountiful Harvest Cookbook 1994, p89

Nutritional Facts

1 each: 253 calories, 4g fat (3g saturated fat), 11mg cholesterol, 155mg sodium, 53g carbohydrate (39g sugars, 1g fiber), 2g protein.

  • 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
  1. 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.
Originally published as Rhubarb Pudding Cake in Bountiful Harvest Cookbook 1994, p89

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Reviews forBest Rhubarb Pudding Cake

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MY REVIEW
azzilu User ID: 2371381 40449
Reviewed May. 19, 2012

"definitely needs 4 cups of rhubarb....i substituted splenda for half the sugar in the dough and topping....cake was moist...might use 9x9 the next time, as my 8x8 overflowed slightly..."

MY REVIEW
roxymarcellais User ID: 5205612 44342
Reviewed Apr. 5, 2012

"My whole family loves this recipe. I have made it for the last 3 years several times in the spring. Very yummy."

MY REVIEW
Diane1969 User ID: 2751527 20004
Reviewed Mar. 7, 2011

"This pudding cake is wonderful. I took it to a potluck and did not bring any home. Several people have asked for the recipe. The only thing I would do different is make a little less of the cake mixture so there is more pudding to go on the cake."

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