Rhubarb Pudding Cake
Print recipe| Serves | 8 |
| Inspiration | Canadian Living - Country Cooking |
Ingredients
- 3 Cups fresh rhubarb (coarsely sliced)
Cake
- 3 Tbsp butter (softened to room temperature)
- 3/4 cups white sugar
- 3/4 cups all purpose flour
- 1 Tsp baking powder
- 1/2 Tsp cinnamon
- 1/4 Tsp ground nutmeg
- pinch salt
- 1/2 cup milk
Pudding Sauce
- 1/2 cup boiling orange juice
- 1/2 cup white sugar
- 1 Tbsp cornstarch
- 1 Tsp freshly grated orange peel (or 1/2 tsp dried orange rind)
Directions
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Spread rhubarb in greased 8 inch square baking dish; set aside.  | |
| Cake | |
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In a bowl, cream butter with ¾ cup of the granulated sugar. Combine flour, baking powder, cinnamon, nutmeg and salt; mix into butter mixture alternately with milk, beginning and ending with flour mixture. Spread over rhubarb.  | |
| Pudding | |
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In small bowl, combine remaining ½ cup sugar, cornstarch and orange rind; mix in boiling orange juice. Pour over batter.  | |
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Bake in 350 °F . oven for 45 to 50 minutes or until top is golden and crusty and rhubarb is bubbly. Let stand about 10 minutes. Serve warm with the top side down and the rhubarb pudding on top, plain or with ice cream or whipped cream.  | |