Description
A delightful dessert combining fresh rhubarb with a moist cake and rich syrupy topping, perfect for gatherings or cozy evenings.
Ingredients
Scale
- 2 cups chopped fresh rhubarb
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup boiling water
- 3/4 cup brown sugar
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish.
- Spread the chopped rhubarb evenly across the bottom of the baking dish.
- In a mixing bowl, combine the granulated sugar, flour, baking powder, and salt.
- Stir in the milk, melted butter, and vanilla extract until smooth.
- Pour the batter over the rhubarb in the dish, spreading gently to cover the fruit.
- In a separate bowl, mix the brown sugar with the boiling water until dissolved.
- Carefully pour this mixture over the batter without stirring.
- Bake in the preheated oven for 40-45 minutes or until the top is golden and the pudding is bubbling.
- Let the cake cool for at least 15 minutes before serving warm, ideally with vanilla ice cream or whipped cream.
Notes
Chop rhubarb into small, even pieces for uniform cooking. The boiling water is essential for the syrupy layer. This recipe can be doubled for larger gatherings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 24g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: rhubarb pudding cake, dessert, sweet and tart, easy dessert