I was looking for something different to do with rhubarb when I came across a fruited pudding cake recipe in the Favorite Recipes of America – Desserts cookbook from 1968.
The original recipe calls for “any fruit, fresh or canned”, so I figured “Why not rhubarb?” Thus, this old fashioned rhubarb pudding cake was born.
The recipe is quite sweet, even with the tartness of rhubarb. You can cut back on the sugar if you like.
This rhubarb pudding cake recipe has a delicate sugar crust, and rich custard pudding bottom. It’s super easy to make using fresh or frozen rhubarb, and can also be made gluten free.
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