Tart, Sweet, and Everything In-Between, This Rhubarb Pudding Cake Is Perfect!

Laurie from Common Sense Homesteading says:

“I was looking for something a little different to do with the rhubarb bounty this year when I came across a fruited pudding cake recipe in the Favorite Recipes of America – Desserts cookbook from 1968.  The original recipe calls for “any fruit, fresh or canned”, so I figured “Why not rhubarb?”  As sweet as this is, I think you’d need to cut back on the sugar for a sweeter fruit.  Even with the rhubarb I will probably cut back a bit next time around. “

I agree, Laurie, why not rhubarb? It’s plentiful, good for you, and can be mad einto a scrumptious dessert such as this old-fashioned rhubarb pudding cake.

Ingredients

2 cups chopped rhubarb

1 3/4 cup sugar, divided

3 tablespoons Land O Lakes butter, softened

1 teaspoon Clabber Girl baking powder

1/4 teaspoon Morton salt

1/2 cup TruMoo milk

1/2 teaspoon McCormick vanilla extract

1/2 teaspoon almond extract

1 cup sifted Gold Medal flour

1 tablespoon Argo cornstarch

2/3 cup boiling water

Instructions

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.)

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.  Mix remaining sugar and cornstarch; sprinkle over mixture in pan.  Pour boiling water over the top.  ( I know this sounds strange, but trust me, it works to create a pudding around the rhubarb in the bottom of the pan.)

Bake at 375 degrees for 45 minutes.  Yield:  9 servings.

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Quick Tip: Serve this with a side vanilla ice cream or a dollop of Cool Whip.

Thanks to Laurie at Common Sense Homesteading for this great recipe.