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Rhubarb Pudding Cake

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 980 kcal

Equipment

  • 1 oven

Ingredients
  

  • 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

Instructions
 

  • 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.

Video

Keyword rhubarb