Rhubarb Pudding Cake
A magical cake that makes its own sauce while it bakes!
Servings: 6 Servings
Equipment
- 8x8-inch Baking Pan
Ingredients
- 4 cups fresh rhubarb diced
- 1 ½ cups white granulated sugar divided
- ¾ cup water
- ½ cup butter salted, softened
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour (Note 1)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk (Note 2)
Instructions
- Preheat the oven to 350 degrees F.
- Wash and dice the rhubarb into ½ inch pieces. Cut them into even pieces so they will cook evenly.
- In a medium saucepan, add the diced rhubarb, 1 cup white sugar, and water. Cook over medium-low heat for 6-8 minutes until tender. Stir several times.
- In a large mixing bowl, add the remaining sugar (½ cup) and softened butter. Cream together with a hand mixer or a stand mixer. Add the egg and vanilla. Mix until combined.
- Next, add the flour, baking powder, and salt to the creamed butter mixture. Stir until combined. Pour in the milk, stir again.
- Lightly grease an 8x8-inch or 9x9-inch baking dish with nonstick cooking spray or softened butter.
- Pour the cake batter into the prepared pan.
- Next, gently pour the cooked rhubarb sauce over the cake batter.
- Bake in a preheated 350 degree F oven for 45-50 minutes or until the top of the cake turns golden brown.
- Remove from the oven and allow the cake to cool. This will help thicken the pudding sauce.
- Serve with fresh whipped cream or a scoop of vanilla ice cream.
Notes
Note 1: For gluten free use Bob’s Red Mill 1-to-1 gluten free flour. Both flour options have been tested and have been successful.
Note 2: Use lactose free milk if needed. Unsweetened almond milk will also work.
Nutrition Information
Serving: 1 ServingCalories: 447kcalCarbohydrates: 72gProtein: 5gFat: 17gSugar: 52g
Love this recipe?Tag Us @Loveable_Lemons or #loveablelemons
