Rhubarb Pudding Cake
Rhubarb Pudding Cake
Ingredients:
Ingredients:
- 5 tablespoons unsalted butter, room temperature
- 1 cup granulated sugar (divided)
- 1 teaspoon vanilla extract
- 1 egg
- ½ cup milk
- 1 cup flour
- 1 ¼ teaspoons baking powder
- 1/8 teaspoon salt
- ¼ teaspoon ground cinnamon
- 4 cups (1-inch-thick) sliced rhubarb (about 1 pound)
- 1 teaspoon powdered sugar (optional)
- Place butter in a large bowl and beat with a mixer at medium speed until smooth. Add 2/3 cup granulated sugar; beat until well blended. Add vanilla and egg, beat well, then add milk.
- Combine flour, baking powder, cinnamon and salt. Beat into butter mixture until smooth.
- Combine rhubarb and remaining 1/3 cup granulated sugar in an 8-inch square baking dish coated with cooking spray. Spoon batter over rhubarb mixture.
- Bake in preheated 350° oven 45 minutes or until a wooden pick inserted into center comes out clean.
- Cool and sprinkle with powdered sugar. Serve with a dollop of whipped cream if desired.
The notes on the recipe said:
If fresh rhubarb isn't available, make it with frozen rhubarb, thawed and well drained. The cake is good either way, although it's moister and more pudding-like with fresh.I made it with fresh rhubarb the first time and with frozen the next, though I didn't completely thaw or drain the frozen rhubarb - so I guess we'll see. I'm not sure it was 'pudding-like' at all, even with fresh rhubarb. It was a very moist cake with a wonderful flavor! I had it with whipped cream the first time, but I didn't bother with the whipped cream after that. The cake is just perfect on its own. A little vanilla ice cream on top isn't bad, either.
The original recipe called for mixing 2/3 cup sugar with the rhubarb, but I cut that in half because I believe you should be able to taste the tartness of the rhubarb. I love the burst of tart flavor from the rhubarb balanced against the sweetness of the cake. I hate that most recipes want to hide that tartness with so much sugar! If you're looking for sweet, then I think you should try something else, because rhubarb is tart, and that's what makes it special!