Description
This Rhubarb Pudding Cake is a comforting and tangy dessert featuring tart rhubarb beneath a tender, golden pudding-like cake layer. The combination of sweetened rhubarb and a soft, spongy topping creates a delightful contrast perfect for spring and summer gatherings. Easy to prepare, it’s a classic baked dessert that delivers a wonderful balance of flavors and textures.
Ingredients
Scale
Rhubarb Base
- 3 cups (about 400g) chopped fresh rhubarb
- ¾ cup (150g) granulated sugar
Cake Batter
- 1 cup (125g) all-purpose flour
- ¾ cup (150g) packed brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (120ml) milk
- ¼ cup (60g) melted unsalted butter
- 1 teaspoon vanilla extract
Topping
- 1 cup (240ml) boiling water
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch square baking dish to prevent sticking.
- Layer Rhubarb and Sugar: Spread the chopped fresh rhubarb evenly across the bottom of the prepared baking dish. Sprinkle the granulated sugar over the rhubarb. Do not stir; let the sugar sit on top.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, packed brown sugar, baking powder, and salt until combined evenly.
- Add Wet Ingredients to Batter: Into the dry ingredients, add the milk, melted unsalted butter, and vanilla extract. Stir well until the batter becomes smooth and uniform.
- Top Rhubarb with Batter: Spoon the batter carefully over the rhubarb layer in the baking dish. Spread gently to cover the rhubarb completely, taking care not to stir the layers together.
- Pour Boiling Water Carefully: Slowly and carefully pour the boiling water over the batter layer. Do not stir; the water will create the pudding layer as it bakes.
- Bake the Cake: Place the dish in the preheated oven and bake for 45 to 50 minutes, until the top is golden brown and the pudding bubbles at the edges.
- Cool and Serve: Allow the pudding cake to cool for 10 to 15 minutes before serving to let the layers set and flavors meld.
Notes
- Do not stir the layers once assembled, as the boiling water creates the pudding texture during baking.
- Use fresh rhubarb for best flavor; frozen can alter texture slightly.
- Serve warm with cream or vanilla ice cream for extra indulgence.
- You can adjust sugar levels depending on the tartness of your rhubarb.
- Make sure to grease the baking dish well to avoid sticking.
- A 9-inch square dish is ideal to achieve the correct thickness and baking time.
