Best 4 Best Rhubarb Pudding Cake Recipes
Welcome to the world of delectable desserts, where the tangy sweetness of rhubarb pairs perfectly with the comforting warmth of a classic pudding cake. In this article, we'll guide you through the delightful journey of discovering the best recipe for a rhubarb pudding cake that will tantalize your taste buds and leave you craving for more. We'll unveil the secrets of achieving the perfect balance between the tartness of rhubarb and the velvety smoothness of the pudding, resulting in a harmonious symphony of flavors. So, let's embark on this culinary adventure and explore the wonders of creating the ultimate rhubarb pudding cake that will become a cherished favorite in your dessert repertoire.
Let's cook with our recipes!
OLD FASHIONED RHUBARB PUDDING CAKE
This rhubarb pudding cake recipe is easy to make using fresh or frozen rhubarb. A simple hot water trick allows the cake to make its own sauce while baking.
Provided by Laurie Neverman
Categories Dessert
Time 55m
Number Of Ingredients 11
Steps:
- 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 in a small bowl; sprinkle over mixture in pan. Pour boiling water gently over the top of the cake.
- Bake at 375°F for 45 minutes, a little longer for gluten free flours.
Nutrition Facts : ServingSize 1 slice, Calories 263 calories, Sugar 39.9 g, Sodium 110.5 mg, Fat 4.1 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 55.4 g, Fiber 1.1 g, Protein 2.4 g, Cholesterol 10.4 mg
EASY RHUBARB PUDDING CAKE
From a neighbor, very simple and great rhubarb pudding bottom. Reminds me of a pineapple upside-down cake. I'm not a big fan of rhubarb but this is excellent and easy.
Provided by Michelle Peterson
Categories Desserts Cakes Cake Mix Cake Recipes
Time 1h5m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Stir cake mix, 1 cup water, vegetable oil, and eggs in a bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Pour batter into prepared cake pan. Top the batter with rhubarb and sprinkle with sugar and cinnamon; pour 1 cup hot water evenly over the cake.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with moist crumbs, 50 minutes to 1 hour.
Nutrition Facts : Calories 222.1 calories, Carbohydrate 35.2 g, Cholesterol 31.6 mg, Fat 8.3 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 202.5 mg, Sugar 24 g
BEST RHUBARB PUDDING CAKE
I received this recipe years ago from a co-worker. Today, my family and I really enjoy this dessert. It's nice for any occasion.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Place rhubarb in a greased 8-in. square baking pan. In a small bowl, mix flour, sugar, milk, butter, baking powder, salt and vanilla (mixture will be stiff). Spread over rhubarb. For topping, combine sugar and cornstarch. Sprinkle over dough. Pour water over all; do not stir. Sprinkle cinnamon on top. Bake at 350° for 55-65 minutes or until pudding tests done.
Nutrition Facts :
OLD-FASHIONED RHUBARB PUDDING CAKE
"At 100 years old, my mom-Frances Beechner of Lincoln, Nebraska-still cooks, bakes, drives her own car and lives in her own home. She's amazing!" says Barbara Collins. Andover, Massachusetts. "And, this is one of her best desserts."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large saucepan, combine rhubarb and 1 cup sugar. Cook over medium heat for 12-15 minutes or until rhubarb is tender., Meanwhile, in a small bowl, cream shortening and remaining sugar until light and fluffy; beat in egg and vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. , Pour into a greased 9-in. square baking dish. Pour rhubarb mixture over batter. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 257 calories, Fat 7g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 171mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Use fresh rhubarb: Fresh rhubarb stalks should be firm and crisp, with bright red or pink color. Avoid rhubarb that is wilted or has brown spots.
- Cut rhubarb into small pieces: This will help it cook evenly and prevent the cake from becoming too mushy.
- Don't overcook the rhubarb: Rhubarb should be cooked until it is tender, but still retains its shape and color. Overcooked rhubarb will become mushy and lose its flavor.
- Use a combination of sugars: Using a combination of granulated sugar and brown sugar will give the cake a richer flavor and texture.
- Don't overmix the batter: Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
- Bake the cake in a greased and floured pan: This will prevent the cake from sticking to the pan.
- Let the cake cool completely before serving: This will allow the flavors to meld and the cake to set properly.
Conclusion:
Rhubarb pudding cake is a delicious and classic dessert that is perfect for any occasion. With its combination of tart rhubarb and sweet cake batter, it is sure to be a hit with everyone. Whether you are looking for a simple dessert to make for a weeknight dinner or a special treat for a party, rhubarb pudding cake is a great choice. So next time you have some fresh rhubarb on hand, be sure to give this recipe a try!
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