Rhubarb pudding cake
A moist and tender rhubarb cake with a delightful pudding-like texture, perfect for spring and summer baking.
Ingredients
Cake Batter
- 0.5 cup unsalted butter softened
- 1.5 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup milk
Rhubarb Topping
- 2 cups rhubarb chopped
- 0.25 cup granulated sugar
- 0.5 teaspoon ground cinnamon
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch baking pan.
- In a large bowl, cream together the softened butter and 1.5 cups of granulated sugar until light and fluffy.0.5 cup unsalted butter
- Beat in the eggs one at a time, then stir in the vanilla extract.0.5 cup unsalted butter
- In a separate bowl, whisk together the flour, baking powder, and salt.0.5 cup unsalted butter
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.0.5 cup unsalted butter
- In a small bowl, toss the chopped rhubarb with 0.25 cup of granulated sugar and cinnamon.0.5 cup unsalted butter
- Spread the rhubarb mixture evenly over the cake batter in the prepared pan.
- Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
Serve warm with a dusting of powdered sugar or a dollop of whipped cream.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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