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Rhubarb Pudding Cake Recipe

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Rhubarb is such a refreshing addition to cake - it makes a great sauce, fruit and cake combination.

Rhubarb Pudding Cake Recipe (+)

Directions

Preheat oven to 350° F.
Prepare baking pan with cooking spray. In large mixing bowl sift together sugar, flour, baking powder and salt. Add butter, milk and vanilla; beat on medium until all ingredients are combined. Add egg; continue beating. Batter will be thick.
Place cut rhubarb on bottom of prepared baking pan, cover with batter, spreading evenly over rhubarb.
In a small bowl combine sugar, corn starch and cinnamon, stirring until combined. Sprinkle over top of batter evenly. Carefully pour boiling water over topping.
Bake 60 minutes, or until a toothpick comes out clean when inserted half way down. Bottom layer will be moist.
Serve warm or cool - garnish as desired with whipped topping or ice cream.

Container: 9" x 9" x 2" square baking pan, large mixing bowl

Prep Time: 20 minutes

Cook Time: 1 hour

Serving Description: 1 square

Servings: 9

Enter desired servings:

Ingredients

-		4 1/2 cups rhubarb, chopped
-		2 cups all purpose flour
-		1 1/2 cups sugar
-		2 teaspoons baking powder
-		1/2 teaspoon salt
-		5 tablespoons butter, melted
-		2/3 cup milk
-		1 teaspoon vanilla
-		1 egg
		TOPPING:
-		3/4 cup sugar
-		1 tablespoon cornstarch
-		1 teaspoon cinnamon
-		1 1/4 cups boiling water

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