Old Fashioned Rhubarb Pudding Cake Recipe

Ingredients:

2 cups chopped rhubarb
1 3/4 cup sugar, divided
3 tablespoons butter, softened
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sifted flour
1 tablespoon cornstarch
2/3 cup boiling water

Directions:

Cover the bottom of an 8 or 9 inch square pan with fruit. (I prefer an 8 inch or 9 inch square glass baking dish. You could also use a deep dish glass pie plate.)

Rhubarb pudding cake has a delicate sugar crust, and rich pudding bottom. It’s easy to make using fresh or frozen rhubarb, and can also be made gluten free.

Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together (add a little more milk if it is too thick to pour); pour over fruit. Mix remaining sugar and cornstarch; sprinkle over mixture in pan. Pour boiling water over the top. ( I know this sounds strange, but trust me, it works to create a pudding around the rhubarb in the bottom of the pan.)
Rhubarb pudding cake has a delicate sugar crust, and rich pudding bottom. It’s easy to make using fresh or frozen rhubarb, and can also be made gluten free.

Ready to go into the oven

Bake at 375 degrees for 45 minutes. Yield: 9 servings.

Rhubarb pudding cake has a delicate sugar crust, and rich pudding bottom. It’s easy to make using fresh or frozen rhubarb, and can also be made gluten free.

You can see that the sugar topping creates a glaze on the top of the cake, something like a creme brulee, as well as creating the pudding at the bottom. You can serve warm in a bowl with ice cream, or let it cool a bit, slice and invert on your plate to show off the pudding.