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Magic Rhubarb Pudding Cake Recipe

Magic Rhubarb Pudding Cake

A tender vanilla cake bakes over sugared rhubarb while boiling water creates a soft pudding-like sauce beneath the golden top. This warm dessert makes about 12 servings in a 13 x 9-inch baking dish.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Rhubarb Layer
  • 3 cups Fresh rhubarb, chopped, or frozen rhubarb thawed and drained
  • 1/2 cup Granulated sugar
Cake Batter
  • 1/2 cup Butter, softened
  • 1 cup Granulated sugar
  • 1 Large egg, preferably room temperature
  • 1 teaspoon Vanilla extract
  • 1 1/2 cups All-purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 1/2 cup Milk, preferably 2%
Pudding Sauce
  • 1 cup Boiling water

Method
 

Step-by-Step
  1. Heat the oven to 350°F and grease a 13 x 9-inch baking dish. Spread the chopped rhubarb evenly in the prepared dish, sprinkle it with 1/2 cup sugar, and let it stand for about 15 minutes.
  2. Cream the softened butter and remaining 1 cup sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until thoroughly combined.
  3. Whisk the flour, baking powder, and salt together in a separate bowl. Add the dry mixture to the butter mixture alternately with the milk, mixing after each addition until a thick batter forms.
  4. Spoon the thick batter gently over the sugared rhubarb and spread it as evenly as possible. Slowly pour 1 cup boiling water over the top, making sure not to stir.
  5. Bake for 40–45 minutes, until the cake is golden and set in the center. Let the pudding cake stand briefly before serving warm with vanilla ice cream or lightly sweetened whipped cream.

Notes

Thaw frozen rhubarb completely and drain excess liquid before using. Pour the boiling water gently over the batter and do not stir, because the separate cake and pudding layers form during baking.