Best 4 Best Rhubarb Pudding Cake Recipes
Indulge in the delightful world of rhubarb puddings and cakes, where sweet and tart flavors dance harmoniously. These delectable treats showcase the vibrant hues and unique tang of rhubarb, complemented by the comforting warmth of cake or the rich creaminess of pudding. From classic recipes passed down through generations to innovative culinary creations, this article presents a tantalizing collection of rhubarb-infused desserts that will satisfy any sweet tooth. Embark on a culinary journey as we explore the secrets behind the perfect rhubarb pudding and cake, ensuring a burst of flavor in every bite.
Check out the recipes below so you can choose the best recipe for yourself!
OLD FASHIONED RHUBARB PUDDING CAKE
This rhubarb pudding cake recipe is easy to make using fresh or frozen rhubarb. A simple hot water trick allows the cake to make its own sauce while baking.
Provided by Laurie Neverman
Categories Dessert
Time 55m
Number Of Ingredients 11
Steps:
- Cover the bottom of an 8 or 9 inch square pan with fruit. (I prefer an 8 inch or 9 inch square glass baking dish. You could also use a deep dish glass pie plate.)
- Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together. Add a little more milk if it is too thick to pour; pour over fruit.
- Mix remaining sugar and cornstarch in a small bowl; sprinkle over mixture in pan. Pour boiling water gently over the top of the cake.
- Bake at 375°F for 45 minutes, a little longer for gluten free flours.
Nutrition Facts : ServingSize 1 slice, Calories 263 calories, Sugar 39.9 g, Sodium 110.5 mg, Fat 4.1 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 55.4 g, Fiber 1.1 g, Protein 2.4 g, Cholesterol 10.4 mg
BEST RHUBARB PUDDING CAKE
I received this recipe years ago from a co-worker. Today, my family and I really enjoy this dessert. It's nice for any occasion.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Place rhubarb in a greased 8-in. square baking pan. In a small bowl, mix flour, sugar, milk, butter, baking powder, salt and vanilla (mixture will be stiff). Spread over rhubarb. For topping, combine sugar and cornstarch. Sprinkle over dough. Pour water over all; do not stir. Sprinkle cinnamon on top. Bake at 350° for 55-65 minutes or until pudding tests done.
Nutrition Facts :
OLD-FASHIONED RHUBARB PUDDING CAKE
"At 100 years old, my mom-Frances Beechner of Lincoln, Nebraska-still cooks, bakes, drives her own car and lives in her own home. She's amazing!" says Barbara Collins. Andover, Massachusetts. "And, this is one of her best desserts."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large saucepan, combine rhubarb and 1 cup sugar. Cook over medium heat for 12-15 minutes or until rhubarb is tender., Meanwhile, in a small bowl, cream shortening and remaining sugar until light and fluffy; beat in egg and vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. , Pour into a greased 9-in. square baking dish. Pour rhubarb mixture over batter. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 257 calories, Fat 7g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 171mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.
EASY RHUBARB PUDDING CAKE
From a neighbor, very simple and great rhubarb pudding bottom. Reminds me of a pineapple upside-down cake. I'm not a big fan of rhubarb but this is excellent and easy.
Provided by Michelle Peterson
Categories Desserts Cakes Cake Mix Cake Recipes
Time 1h5m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Stir cake mix, 1 cup water, vegetable oil, and eggs in a bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Pour batter into prepared cake pan. Top the batter with rhubarb and sprinkle with sugar and cinnamon; pour 1 cup hot water evenly over the cake.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with moist crumbs, 50 minutes to 1 hour.
Nutrition Facts : Calories 222.1 calories, Carbohydrate 35.2 g, Cholesterol 31.6 mg, Fat 8.3 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 202.5 mg, Sugar 24 g
Tips:
- Use fresh or frozen rhubarb for the best flavor and texture. If using frozen rhubarb, thaw it completely before using.
- Cut the rhubarb into small pieces so that it cooks evenly.
- Don't overcook the rhubarb. It should be tender but still have a bit of a bite to it.
- Use a good quality butter for the best flavor. Unsalted butter is preferred so that you can control the amount of salt in the recipe.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter and make the cake light and tender.
- Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
- Stir in the flour and baking powder until just combined. Overmixing will result in a tough cake.
- Pour the batter into a greased and floured 9x13 inch baking pan. You may have extra batter which you can pour into a muffin tin for mini rhubarb cakes.
- Bake the cake at 350 degrees Fahrenheit for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before serving. You can dust it with powdered sugar or serve it with a dollop of whipped cream.
Conclusion:
Rhubarb pudding cake is a classic dessert that is easy to make and always a crowd-pleaser. The combination of sweet and tart rhubarb with a moist and fluffy cake is simply irresistible. This recipe is a great way to use up fresh rhubarb from your garden or local farmers market. It's also a perfect dessert for potlucks and picnics. So next time you're looking for a delicious and easy dessert, give this rhubarb pudding cake a try. You won't be disappointed!
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