Description

This Rhubarb Pudding Cake is a delightful dessert featuring tart rhubarb layered under a sweet, tender cake. The unique baking method allows boiling water to be poured over the batter, creating a luscious pudding beneath a golden cake crust. Perfect for spring and summer, this comforting treat serves 6 to 8 and combines fresh rhubarb, a hint of vanilla, and a rich buttery batter for a nostalgic and satisfying dessert.

Ingredients

Scale

Fruits

3 cups (about 400g) chopped fresh rhubarb

Dry Ingredients

¾ cup (150g) granulated sugar
1 cup (125g) all-purpose flour
¾ cup (150g) packed brown sugar
2 teaspoons baking powder
¼ teaspoon salt

Wet Ingredients

½ cup (120ml) milk
¼ cup (60g) melted unsalted butter
1 teaspoon vanilla extract
1 cup (240ml) boiling water

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Instructions

Preheat: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch square baking dish to prevent sticking.
Prepare Rhubarb: Spread the chopped fresh rhubarb evenly over the bottom of the prepared baking dish. Sprinkle the granulated sugar evenly over the rhubarb without stirring; this will help sweeten the tart fruit as it cooks.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, packed brown sugar, baking powder, and salt until well combined. This dry mixture forms the base of your cake batter.
Add Wet Ingredients: Pour in the milk, melted unsalted butter, and vanilla extract to the dry ingredients. Stir gently until the batter is smooth, taking care not to overmix.
Assemble Batter: Spoon the prepared batter evenly over the sugared rhubarb in the baking dish. Gently spread the batter to cover all the rhubarb but do not stir or mix the layers.
Add Boiling Water: Carefully pour the boiling water over the top of the batter. Again, do not stir; this step will create the pudding layer beneath the cake as it bakes.
Bake: Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until the cake turns golden brown and the pudding bubbles around the edges.
Cool and Serve: Allow the pudding cake to cool for 10 to 15 minutes before serving to let the layers set and enhance the flavors.

Notes

For best results, use fresh rhubarb. If unavailable, frozen rhubarb can be used but thaw and drain excess liquid before use.
Do not stir after adding boiling water; this layering is crucial for the pudding cake texture.
Serve warm with a dollop of whipped cream or vanilla ice cream for a delicious treat.
Store leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.