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Rhubarb Pudding Cake

Delicious Rhubarb Pudding Cake: A Simple Spring Delight

Enjoy a slice of Rhubarb Pudding Cake, a nostalgic dessert perfect for spring gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fruit Layer
  • 2 cups Fresh Rhubarb Chopped
  • 1 cup Granulated Sugar Adjust to taste
  • 1 teaspoon Ground Cinnamon Optional
For the Cake Batter
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour
  • 2 teaspoons Baking Powder Fresh
  • 1/4 teaspoon Salt Sea salt or kosher salt recommended
  • 1 cup Buttermilk Can use plain yogurt or milk with lemon juice
  • 2 large Eggs No substitutes suggested
For the Pudding Layer
  • 2 cups Boiling Water Pour gently over batter

Equipment

  • 9x9 inch baking dish
  • Mixing Bowls
  • Whisk
  • Spatula

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and prepare a 9x9-inch baking dish by greasing it lightly.
  2. In a bowl, mix chopped fresh rhubarb with granulated sugar and ground cinnamon. Spread this mixture in the prepared baking dish.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Set aside.
  4. Beat the eggs and then blend in the sugar and buttermilk until smooth.
  5. Combine the flour mixture with the egg and buttermilk blend, mixing gently until just combined.
  6. Spread the cake batter over the rhubarb layer in the baking dish, ensuring it is fully covered.
  7. Carefully pour the boiling water over the cake batter, maintaining layers.
  8. Bake for about 45 minutes until golden brown and a toothpick comes out clean.
  9. Let cool for at least 10 minutes before serving. Enjoy warm, optionally topped with whipped cream or ice cream.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently before serving.

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