Julie’s Rhubarb Pudding Cake

Rhubarb Pudding Cake


1 cup                              all-purpose flour

1 1/4 teaspoons           baking Powder

1/8 teaspoon                salt

5 tablespoons               unsalted butter, softened

1 1/3 cups                     granulated sugar, divided

1 teaspoon                    vanilla extract

1/4 teaspoon                ground cinnamon

1                                      large egg

1/2 cup                          2%  milk

4 cups                            1 inch – sliced rhubarb

cooking spray  or parchment paper

1 teaspoon                     Icing Sugar



Preheat oven to 350°.

Combine flour, baking powder, and salt, stirring well. 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, cinnamon, and egg, beating well. Beating at low speed, add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; beat just until smooth.

Combine rhubarb and remaining 2/3 cup granulated sugar in an 8-inch square baking dish coated with cooking spray or parchment paper. Spoon batter over rhubarb mixture. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean.


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