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Emma Carter

Easy Rhubarb Pudding Cake

A warm, old-fashioned rhubarb dessert that creates its own sweet pudding sauce while baking.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 4 cups rhubarb chopped into ½-inch pieces
  • 1 cup all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup milk
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract
For the Topping:
  • 1 cup brown sugar packed
  • 1 teaspoon ground cinnamon
  • 1½ cups hot water

Method
 

Preheat oven to 350°F and grease an 8x8-inch baking dish.
    Spread the chopped rhubarb evenly in the prepared baking dish.
      In a bowl, whisk together flour, granulated sugar, baking powder, and salt. Stir in milk, melted butter, and vanilla until combined.
        Spread the batter over the rhubarb layer.
          Mix brown sugar and cinnamon together, then sprinkle evenly over the batter.
            Slowly pour the hot water over the entire dish. Do not stir.
              Bake for 40–45 minutes, or until the top is golden and the cake is set.
                Cool for 15 minutes before serving warm.

                  Notes

                  Store covered in the refrigerator for up to 4 days. Frozen rhubarb can be substituted if thawed and drained first. Serve warm with vanilla ice cream or whipped cream for the best texture and flavor.