Rhubarb Pudding Cake

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2 cups chopped rhubarb

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 / corn flour

2/3 cup boiling water


1. Cover the bottom of an 8 or 9 inch square pan with fruit.

2. 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.

3. Mix remaining sugar and cornstarch, sprinkle over mixture in pan. Pour boiling water over the top.

4. Bake at 375 degrees F / 191 degrees C / Gas 5 Moderate for 45 minutes.

5. The sugar topping creates a glaze on the top of the cake, something like a creme brulee, as well as creating the pudding at the bottom. You can serve warm in a bowl with ice cream, or let it cool a bit, slice and invert on your plate to show off the pudding.

6. You may also substitute a gluten free flour. If you use a gluten free flour then bake an extra 10 minutes.

Bon Appetit!

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