Tuesday, May 12, 2015

Rosy Rhubarb Pudding Cake

This is an original Taste of Home recipe, so you know it's trusted, tried & true. 

A great way to use up rhubarb if you're fortunate enough to grow you own...
or if you have a Sis-in-Love like I do, who lets you take as much as you want!

I reduced the sugar amount in the topping...if you don't like a bit of 'tartness', then add the full amount...

(Next time I make it, I think I'll add a few cinnamon chips to the batter!!??)

This is a wonderful company-worthy dessert....serve warm with ice cream or whipped topping for most OOOOHHH's & AAAAHHH's 


BEST RHUBARB PUDDING CAKE 

3 - 4 cups fresh or frozen rhubarb, diced
1 c. all purpose flour
(I use white whole wheat)
3/4 c. sugar
1/3 c. milk
3 Tb. butter, melted
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla extract 

Topping:

3/4 c. sugar
(original recipe calls for 1 c.)
1 Tb. cornstarch
1 c. boiling water
1/2 tsp. cinnamon (or nutmeg)


Preheat oven to 350. Grease 8" sq. baking dish. 

Place rhubarb in prepared dish. 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 in small bowl. Sprinkle over dough. Pour water over all; do not stir. Sprinkle cinnamon over top. Bake for 55-65 minutes or until golden brown. 

Yield: 9 servings.


Linked to Weekend Potluck
Meal Plan Monday


You may also enjoy...

Sour Cream Rhubarb Pie




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