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Rhubarb Pudding Cake

A warm, fluffy cake bursting with the tangy sweetness of rhubarb, blending the comforting elements of a classic pudding.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups rhubarb (fresh or frozen) If using frozen rhubarb, no need to thaw.
  • 1 cup sugar Can substitute with brown sugar for a deeper flavor.
  • 1/4 cup butter, softened Cut into small cubes and let it sit at room temperature.
  • 1 cup flour Use all-purpose or substitute with gluten-free flour blend.
  • 1 teaspoon baking powder Ensure even distribution.
  • 1 cup milk Can use plant-based milk for a vegan version.
  • 1 teaspoon vanilla extract For added flavor.
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the softened butter and sugar until smooth and creamy for about 3-5 minutes.
  3. Add the milk and vanilla extract, stirring to incorporate well.
  4. In another bowl, combine flour, baking powder, and salt.
  5. Gradually add dry ingredients to the wet mixture, stirring until just combined.
  6. Fold in the rhubarb until evenly distributed.
Baking
  1. Pour the batter into a greased baking dish.
  2. Bake in the preheated oven for 45-50 minutes, or until the edges are golden brown and a toothpick comes out clean.
  3. Let it cool for about 10 minutes before serving.

Notes

Serve this delightful cake warm or at room temperature, optionally dusted with powdered sugar or accompanied by vanilla ice cream. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.