Rhubarb Pudding Cake
Discover the perfect balance of sweet and tangy with this irresistible Rhubarb Pudding Cake—a dessert that’s part cake, part pudding, and all comfort. Featuring vibrant rhubarb as the star, this recipe creates a magical transformation in the oven, as layers of tender cake form over a luscious, caramel-like pudding base. A sprinkle of brown sugar and a pour of boiling water create the signature gooey texture that sets this dessert apart. Best of all, it’s simple to make, with just 20 minutes of prep time, making it an ideal dessert for any occasion. Whether served warm with a dollop of whipped cream or a scoop of vanilla ice cream, this rhubarb dessert is sure to be a crowd-pleaser. Perfect for showcasing seasonal rhubarb, this comforting cake is a must-try for lovers of sweet-tart flavors!
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Recipe Information
Ingredients
- 3 cups Rhubarb
- 1 cup Granulated sugar
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, melted
- 0.75 cups Milk
- 1 teaspoons Vanilla extract
- 1 cup Brown sugar
- 1 cup Boiling water
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Spread the chopped rhubarb evenly across the bottom of the prepared baking dish.
In a medium mixing bowl, combine the granulated sugar, flour, baking powder, and salt.
Add the melted butter, milk, and vanilla extract to the dry ingredients and stir until a smooth batter forms.
Pour the batter evenly over the rhubarb in the baking dish, using a spatula to spread it gently if necessary.
Sprinkle the brown sugar evenly over the batter layer.
Carefully pour the boiling water over the entire mixture, ensuring it covers the surface without stirring.
Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until the top is golden and set.
Remove the cake from the oven and let it cool for at least 15 minutes to allow the pudding layer to thicken.
Serve warm as-is or with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
3460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 1640 mg | 71% | |
| Total Carbohydrate | 618.4 g | 225% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 454.3 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 925 mg | 71% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2383 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
