Thursday, June 15, 2017

Rhubarb Pudding Cake

An abundance of rhubarb in my and one of my good friends backyards meant it was time to get baking.  (It's good to have friends with gardens - she gave me a lot of rhubarb!)  First on my baking list is the super easy Rhubarb Pudding Cake.  With an ooey gooey not-to-sweet center and a crispy sugary crust, this recipe is sure to be a hit with kids and grown ups alike!

Here we have about 2 cups of chopped rhubarb spread across the bottom of a 9" square pan.

Next you'll spread the prepared batter evenly over the top of the fruit and follow that with a healthy (ok, not "healthy" per se...) sprinkling of sugar and cornstarch.

Now for the part that made me do a double-take the first time I saw this recipe:  Pour boiling water over the top.

"Did I read that correctly?"   Yes you did.  Yes it's very soupy looking.  Yes it will be ok.

Bake at 375 for 45 minutes and you'll have this golden brown dessert that is both gooey and crispy.  It's best served hot straight out of the oven with some sweetened whipped cream, but isn't too shabby eaten cold straight out of the pan the next day either.  Not that I would know that personally. *cough*

Rhubarb Pudding Cake
2c rhubarb, chopped
1 3/4c sugar, divided
3T salted butter, melted and cooled
1t baking powder
1/2c milk
1t vanilla extract
1c all-purpose flour
1T cornstarch
2/3c boiling water

Preheat oven to 375 degrees fahrenheit. 

Spread chopped rhubarb over the bottom of a 9" baking pan.

In a bowl, mix together 3/4c sugar, butter, baking powder, vanilla, milk, and flour.  Spread batter evenly over rhubarb.

Combine remaining 1c sugar and cornstarch and dprinkle over the batter.  Pour boiling water over the top.

Bake for 45 minutes or until golden brown and bubbling.

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