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Rhubarb Pudding Cake
This easy-to-make dessert features rhubarb with an orange or pineapple-flavoured sauce that forms underneath a gently spiced cake layer as it bakes. True comfort food!
Servings 6
Ingredients
- 2¾ cups rhubarb cut into ¾“ chunks
- 3 tbsp butter softened at room temperature
- 1/2 cup + 2 tbsp granulated sugar
- ¾ cup all-purpose flour or, to make it gluten free, use equivalent amount of 1-to-1 gluten-free flour
- 1 1/8 tsp baking powder
- 1/8 tsp salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- smidgeon cloves
- ½ cup milk
- 1 tsp vanilla
- ½ cup granulated sugar
- 1 tbsp cornstarch
- 1¼ tsp finely grated orange rind
- ½ cup hot orange or pineapple juice
- ¼ tsp almond flavouring
Instructions
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Preheat oven to 350°. Grease 8” square baking dish. Arrange rhubarb evenly in dish. Set aside.
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In medium-sized bowl, cream the butter using either a hand mixer or stand mixer. Slowly add the first amount of sugar and beat at medium speed until butter and sugar are well blended.
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In separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
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In measuring cup, mix the milk and vanilla together. Add the dry ingredients to the butter-sugar mixture alternately with the wet ingredients, starting and ending with the dry ingredients (three additions of dry and two additions of wet ingredients). Spread this mixture evenly over the rhubarb in the baking dish.
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In measuring cup, whisk the remaining ½ cup of sugar and cornstarch together. Mix in the grated orange rind. Whisk in the hot orange or pineapple juice and the almond flavouring. Pour this mixture over the batter in the baking dish.
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Bake pudding for 45-50 minutes or until topping is tanned, a crust forms, and rhubarb is bubbling at the edges of the baking dish. Let pudding stand for 15-20 minutes then spoon into dessert dishes or cut into squares. Serve plain, top with a dollop of whipped cream, or a scoop of your favorite vanilla ice cream.
Recipe Notes
[Copyright My Island Bistro Kitchen]