Name: Rhubarb Pudding Cake
Yield: 1 cake
Ingredients: 2 cups rhubarb (chopped); 1-3/4 cups sugar (divided); 3 Tbsp butter (softened); 1 tsp baking powder; 1/4 tsp salt; 1/2 cup milk; 1/2 tsp vanilla; 1/2 tsp almond extract; 1 cup flour; 1 tsp cornstarch; 2/3 cup boiling water

Rhubarb Pudding Cake

Course

Desserts

Servings

cake

Ingredients

2 cups rhubarb chopped
1-3/4 cups sugar divided
3 Tbsp butter softened
1 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/2 tsp vanilla
1/2 tsp almond extract
1 cup ﬂour
1 tsp cornstarch
2/3 cup boiling water

Course

Desserts

Servings

cake

Ingredients

2 cups rhubarb chopped
1-3/4 cups sugar divided
3 Tbsp butter softened
1 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/2 tsp vanilla
1/2 tsp almond extract
1 cup ﬂour
1 tsp cornstarch
2/3 cup boiling water

Instructions

Preheat oven to 375 degrees. Line rhubarb in the bottom of an 8x9-inch non-reactive pan. In a bowl, mix 3/4 cup sugar, butter, baking powder, salt, vanilla, almond extract, milk, and flour. Pour over rhubarb. Mix together remaining sugar and cornstarch. Sprinkle over mixture in pan. Pour boiling water over the top. Bake for 45 minutes.

Recipe Notes

Lillian Marshall, Wisconsin Dells

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