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Rhubarb Pudding Cake

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 8
  • 25 min
  • 75 min
  • $
Gatheredtable
adapted from Vintage Desserts

Ingredients

  • 1 pound rhubarb, trimmed of leaves and diced
  • 1 1/2 cups sugar (divided)
  • 1/2 cup water
  • 1 2/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup unsalted butter, room temperature
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour cream or yogurt, room temperature

Directions

Prep: 1. Preheat oven to 350. 2. Grease 9 inch square pan. 2. Trim leaves off rhubarb, dice. Make: 1. Mix rhubarb and 1 cup sugar in saucepan with a lid; add water; cover and simmer for 10 minutes or until rhubarb is soft, stirring occasionally. 2. Take mixture off heat, but leave the lid on. 3. Sift together flour, baking powder, and salt. 4. In a mixing bowl, cream the butter and remaining 1/2 cup sugar; mix on medium high speed until fluffy, about 5 minutes; scrape sides occasionally. 5. Mix in one egg at a time, add vanilla. 6. Blend in flour mixture and sour cream/yogurt, alternating between the two, ending with the flour mixture. 7. Spread batter into prepared pan; add rhubarb mixture over the top. 8. Place on center rack of the oven and bake for 45-50 minutes; let cool. Serve with a scoop of ice cream or whipped cream.

Notes

Use almond flour instead of the regular flour for an ultra delicious gluten-free version! You can take this up a notch by adding 1/4 of a vanilla bean to the rhubarb as it cooks.

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