A red tea towel on a red countertop. A glass baking dish full of Rhubarb Pudding Cake sits on the towel. A few pieces of fresh rhubarb sit in front of the dish. The Rhubarb Pudding Cake is brown and mottled.

This is an easy recipe that makes a truly tasty treat that’s great for breakfast, desert or snack. You’ll be amazed just how good this is!

A red tea towel on a red countertop. A glass baking dish full of Rhubarb Pudding Cake sits on the towel. A few pieces of fresh rhubarb sit in front of the dish. The Rhubarb Pudding Cake is brown and mottled.

Rhubarb Pudding Cake

Prep Time 15 mins
Cook Time 1 hr
Total Time 2 hrs 15 mins
Servings 8 people

Ingredients
  

  • 3 cups diced rhubarb
  • 1 cup All Purpose Flour
  • 2/3 cup sugar
  • 1/3 cup Milk
  • 2/3 cup butter melted & slightly cooled
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1 cup powdered sugar
  • 1 tablespoon cornstarch
  • 1 cup water

Instructions
 

  • Preheat oven to 350 degrees.
  • Grease a 9 inch square pan.
  • Pour chopped rhubarb in bottom.
  • In a bowl, mix flour, sugar milk, melted butter, baking powder, salt & vanilla. Stir until smooth.
  • Drop by heaping spoonful's over rhubarb.
  • Spread batter evenly over rhubarb.
  • In another bowl, combine powdered sugar & corn starch.
  • Scoop mixture evenly over top of rhubarb & batter mixture.
  • Pour water over top.
  • Bake for 1 hour.
  • Remove from over, cool & serve.
  • Top with whipped cream or ice cream.
  • Refrigerate leftovers if there are any!