Description
A classic rhubarb pudding cake with a soft top and rich sauce underneath.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 3/4 cups sugar, divided
- 3 tablespoons butter
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup flour
- 1 tablespoon cornstarch
- 2/3 cup boiling water
Instructions
- Preheat oven to 375°F
- Spread rhubarb in baking dish
- Mix batter ingredients and pour over rhubarb
- Sprinkle sugar and cornstarch mixture
- Pour boiling water on top
- Bake for 45 minutes
Notes
- Use gluten free flour if needed
- Avoid metal pans to prevent scorching
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 35
- Sodium: 120
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 3
- Cholesterol: 20