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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
Servings: 8 people
Course: Dessert
Cuisine: American
Calories: 980
Ingredients Equipment Method Video

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

Equipment

  • 1 oven

Method
 

  1. Preheat oven to 375
  2. Cover bottom of 8 X 8 pan with chopped rhubarb
  3. 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.
  4. Mix remaining 1 c. sugar and cornstarch together and sprinkle over the batter mix
  5. Pour ⅔ c. boiling water over the top of the cake.
  6. Bake at 375 for 45 min.

Video