Rhubarb Pudding Cake
The sugar topping creates a glaze on the top of the cake, something like a creme brulee, as well as creating the pudding at the bottom. You can serve warm in a bowl with ice cream, or let it cool a bit, slice and invert on your plate to show off the pudding.
****You may also substitute a gluten free flour. If you use a gluten free flour then bake an extra 10 minutes
Ingredients
- 2 cups Rhubarb (chopped)
- 1 3/4 cup Sugar (divided)
- 3 tablespoons Butter (softened)
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1/2 cup Milk
- 1/2 teaspoon Vanilla Extract
- 1/2 teaspoon Almond Extract
- 1 cup Flour (sifted)
- 1 tablespoon Cornstarch
- 2/3 cups Boiling Water
Directions
|
Step 1
|
| Cover the bottom of an 8 or 9 inch square pan with fruit. (I prefer an 8 inch or 9 inch square glass baking dish. You could also use a deep dish glass pie plate.) |
|
Step 2
|
| Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together (add a little more milk if it is too thick to pour); pour over fruit. |
|
Step 3
|
| Mix remaining sugar and cornstarch; sprinkle over mixture in pan. |
|
Step 4
|
| Pour boiling water over the top. |
|
Step 5
|
| Bake at 375 degrees for 45 minutes. |
Print recipe
Leave a Reply