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Rhubarb Pudding Cake Recipe

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This recipe for Rhubarb Pudding Cake, by , is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Maschke
Added: Saturday, January 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
4-1/2 C. rhubarb, sliced into 1/2 inch slices
2 C. flour
1-1/2 C. sugar
2 tsp. baking powder
1/2 tsp. salt
6 Tbsp. butter, melted
2/3 C. milk
1 tsp. vanilla
1 egg

Topping:
1 C. sugar
1 Tbsp. cornstarch
1/2 tsp. ground cinnamon
1-1/4 C. boiling water

Directions:
Directions:
Preheat oven to 350, lightly grease a 9x13 inch pan.
Cake:
Scatter rhubarb in the bottom of prepared pan.
In a large bowl, sift together flour, sugar, baking powder and salt. Beat in butter, milk, and vanilla; scraping down the sides of the bowl and beaters. Beat in the egg. Batter will be thick.
Drop the batter over rhubarb by heaping tablespoons, then gently spread to fill the pan edge to edge, completely covering the rhubarb.
Topping:
Combine sugar, cornstarch and cinnamon. Sprinkle evenly over the cake batter. Gently pour the boiling water over all.
Bake for 50 minutes, until toothpick inserted in the middle (but not all the way down-the rhubarb layer will be gooey) comes out clean.

Number Of Servings:
Number Of Servings:
18-24

 

 

 

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