I love rhubarb! But the only thing I ever seem to make with it is rhubarb crisp. Looking to try something a little different this year I went to Pinterest and searched all of the rhubarb recipes they had.This one from Common Sense Homesteading really seemed to jump out and I had all of the ingredients on hand.
I wrote the recipe down on a piece of paper because it helps me to not forget any steps or ingredients. Relying just on my iPad is dangerous, I tend to skim the recipe and that’s when I usually forget something important. I’m not the worlds best baker because I’m not so precise in my measurements. But I can hold my own. It helps if I measure out everything ahead of time. Keeping count and focus is a struggle! I have the attention span of a gnat…on a good day. And I tend to ramble…anyway…this cake sounded interesting because of the last step of pouring boiling water over the top before you put it in the oven. I was definitely intrigued!
But honestly, it came out delicious! Not dry at all and not too sweet considering how much sugar is in it. Really, that’s not a typo. I dumped the sugar on the cake and panicked. I reread the recipe to make sure I didn’t mess something up. It’s a lot of sugar for an 8 x 8 pan. But heck it’s worth it. The tart rhubarb adds a nice bite to the cake and you can taste the almond extract too. I love that stuff! You could certainly leave it out though if you prefer. I sure hope you try this cake and let me know what you think. Like it, love it, too weird for you? LOL! Stay tuned my mom bought me a bottle of prosecco and gave me a recipe for rhubarb mimosas. Those are next on my rhubarb list for this year. Cheers!
Rhubarb Pudding Cake Recipe
Rhubarb Pudding Cake
- 1 oven
- 2 cups chopped rhubarb
- 1¾ cup sugar divided
- 3 tablespoons butter softened
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup sifted flour
- 1 tablespoon cornstarch
- ⅔ cup boiling water
- Preheat oven to 375
- Cover bottom of 8 X 8 pan with chopped rhubarb
- Mix ¾ c. sugar, butter, baking powder, salt, vanilla and almond extracts, milk and flour together. Add a bit more milk if batter seems too thick. Pour over rhubarb to cover.
- Mix remaining 1 c. sugar and cornstarch together and sprinkle over the batter mix
- Pour ⅔ c. boiling water over the top of the cake.
- Bake at 375 for 45 min.
The Rhubarb Pudding Cake Experience
When I think about Rhubarb Pudding Cake, my heart fills with joy. You know those perfect spring afternoons when the sun is shining, the flowers are blooming, and the world seems to be painted in shades of pink and green? That’s what it feels like to taste a Rhubarb Pudding Cake. It’s like a slice of sunshine, a sweet and tangy tribute to the season of renewal.
The Rhubarb Pudding Cake isn’t just another dessert; it’s a symbol of joy and rejuvenation. Each bite is a reminder of nature’s bounty, a taste of the vibrant pink stalks that signal the end of winter’s reign. So, as you prepare your Rhubarb Pudding Cake, imagine you’re not just in your kitchen but in a lush garden, basking in the afternoon sun, savoring the beauty of a new day.
Now, let’s talk about how to serve this springtime sensation. You might think, “It’s a cake, any plate will do.” But hold on, my friend. To truly appreciate the Rhubarb Pudding Cake, you need a serving dish that’s as elegant and cheerful as the dessert itself. A white porcelain plate is perfect – it’s like a canvas waiting for a masterpiece.
Place a generous slice of your homemade Rhubarb Pudding Cake on the plate. Then, for that final touch, add a dollop of whipped cream or a scoop of vanilla ice cream. It’s not just garnish; it’s a promise of the delightful journey that awaits your taste buds.
Cooking Tips and FAQs
Making a Rhubarb Pudding Cake is simple, but there are a few tips to ensure your baking experience is as delightful as the dessert itself.
- Use Fresh Rhubarb: This is crucial. Fresh rhubarb stalks give your cake its unique flavor and vibrant color.
- Don’t Overcook the Rhubarb: When making your cake, cook the rhubarb just until it’s soft. Overcooking can make it bitter and dull its beautiful hue.
- The Right Oven Temperature: A Rhubarb Pudding Cake calls for a moderate oven temperature. It ensures the cake cooks evenly and the rhubarb doesn’t burn.
You might be wondering, “Can I make the cake in advance?” Absolutely! In fact, it’s better to let it cool completely before serving to allow the flavors to meld together. Just remember to add the whipped cream or ice cream just before serving to keep it fresh and creamy.
The Perfect Afternoon Delight
As the afternoon sun streams through your window, take a moment. Feel the warmth of the freshly baked cake, see the vibrant pink rhubarb peeking through the golden crust. Listen to the soft sigh as you cut into the cake. Lift a forkful of Rhubarb Pudding Cake to your lips. Take a bite. Let the sweet-tart flavors awaken your senses. Revel in the softness of the cake, the tanginess of the rhubarb, the subtle sweetness of the sugar.
That is the Rhubarb Pudding Cake experience. It’s not just about a dessert; it’s about embracing the freshness of spring in every bite and savoring it one forkful at a time. Now that you have these tips and insights, you’re ready to create your own Rhubarb Pudding Cake moments. Here’s to sweet afternoons and delightful days – Cheers!