Old-Fashioned Rhubarb Pudding Cake
This type of cake has been around for a long time. An Old-Fashioned Rhubarb Pudding Cake will be one to delight in not only for its wonderful layers but for the ease of putting them together. In a matter of 10 minutes, you can be from bowl to oven.
Ingredients
- 2/3 cup butter softened (divided)
- 3/4 cup brown sugar
- 4 cups rhubarb cut in ½ inch pieces, fresh or frozen
- 1 cup granulated sugar
- 1 1/3 cups AP flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup milk
- 1 tsp vanilla
- 1 large egg
Instructions
- Preheat your oven to 350 degrees F.
- Melt 1/3 cup of the butter in a 9-inch microwavable square cake pan in the microwave.
- Sprinkle the brown sugar over the melted butter, and then add the rhubarb to the pan.
- In a stand mixer, using a paddle attachment, cream the remaining 1/3 cup softened butter and granulated sugar together until smooth.
- In a bowl, mix the flour, baking powder, and salt together. While continuing to mix on low, slowly add the dry ingredients to the creamed butter-sugar mixture.
- Then add the milk, vanilla, and egg. Continue to mix for 2 minutes on medium speed until well combined.
- Spread the batter over the rhubarb in the pan.
- Bake for about 40 minutes, or until the batter is golden brown and fully cooked, don’t overbake, though, as you will lose your pudding layer. You want the cake just done to spring back. If using frozen rhubarb, then bake for an additional 10 minutes.
- Serve warm with a scoop of vanilla ice cream. Enjoy!
Equipment
Nutrition
Serving: 1Calories: 362kcalCarbohydrates: 55gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 5gTrans Fat: 1gCholesterol: 58mgSodium: 370mgFiber: 1gSugar: 39g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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