Rhubarb Pudding Cake

rhubarbpuddingcake This type of cake has been around for a long time. An Old-Fashioned Rhubarb Pudding Cake will be one to delight in not only for its wonderful layers but for the ease of putting them together. In a matter of 10 minutes, you can be from bowl to oven.

⅔ cup butter, softened, divided
¾ cup brown sugar
4 cups rhubarb cut in ½” pieces, fresh or frozen
1 cup granulated sugar
1 ½ cups all-purpose flour, unbleached
2 tsp. baking powder
½ tsp. sea salt
⅔ cup milk
1 tsp. pure vanilla extract
1 large egg

Preheat your oven to 350°F (180°C/160°C fan, Gas Mark 4).

Melt ½ cup of the butter in a 9” microwavable square cake pan in the microwave.

Sprinkle the brown sugar over the melted butter and then add the rhubarb to the pan.

In a stand mixer, using a paddle attachment, cream the remaining ½ cup softened butter and granulated sugar together until smooth.

In a bowl, mix the flour, baking powder and salt together. While continuing to mix on low, slowly add the dry ingredients to the creamed butter-sugar mixture.

Then add the milk, vanilla and egg. Continue to mix for 2 minutes on medium speed until well combined.

Spread the batter over the rhubarb in the pan.

Bake for about 40 minutes, or until the batter is golden brown and fully cooked, don’t overbake, though, as you will lose your pudding layer. You want the cake just done to spring back. If using frozen rhubarb, then bake for an additional 10 minutes.

Serve warm with a scoop of vanilla ice cream.

Makes 9 servings.