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Rhubarb Pudding Cake

Country.Chef's picture
Ingredients
  Sliced rhubarb 750 Milliliter
  Butter 50 Milliliter
  Granulated sugar 300 Milliliter
  All purpose flour 175 Milliliter
  Baking powder 5 Milliliter
  Cinnamon 2 Milliliter
  Nutmeg 1 Milliliter
  Salt 1 Pinch
  Milk 125 Milliliter
  Cornstarch 15 Milliliter
  Orange rind 5 Milliliter
  Orange juice 125 Milliliter
  Whipped cream 1 Cup (16 tbs)
Directions

Spread rhubarb in greased 8-inch (2 L) square glass baking dish; set aside.
In bowl, cream butter with 3/4 cup (175 mL) of the granulated sugar.
Combine flour, baking powder, cinnamon, nutmeg and salt; stir into butter mixture alternately with milk, beginning and ending with flour mixture.
Spread over rhubarb.
In small bowl, combine remaining 1/2 cup (125 mL) sugar, cornstarch and orange rind; mix in boiling orange juice.
Pour over batter.
Bake in 350°F (180°C) oven for 45 to 60 minutes or until top is golden and crusty and rhubarb is bubbly.
Let stand for 20 minutes.
Cut into squares and serve with dollop of whipped cream (if using).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Vegetable
Servings: 
8

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