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.

Ingredients
SCALE

2 cups rhubarb, chopped
1 3/4 cup sugar, divided
3 tablespoons butter, softened
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sifted flour
1 tablespoon cornstarch
2/3 cup boiling water

Instructions
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.

Notes
Note: You may also substitute a gluten free flour blend such as Namaste Foods Gluten Free Flour Blend. If using gluten free flour, add 10-15 minutes to bake time.

To Keep Reading Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

Pages: 1 2