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.
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Servings:
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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
Container: 9" x 9" x 2" square baking pan, large mixing bowl
Directions
PREP
20 mins
COOK
1 hr
READY IN
1.25 hrs
  • 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.
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