Traditional Rhubarb Pudding Cake
Rhubarb is an indication of Spring at our home. There's individuals traditional rhubarb desserts, such as the Rhubarb Cake I usually alllow for our friend the landscaper which rhubarb dessert, recipe thanks to Tim's mother. Searching for something different with this year, I had been intrigued by the feel of this Traditional Rhubarb Pudding Cake. The topping looked crunchy and scrumptious.This may be my new favorite rhubarb dessert. simple to make but nice enough for if you have visitors.
Offered alongside frozen treats or whipped cream, this dessert is really a keeper! One factor to notice, it does not keep well. Although, still scrumptious, it had been dry within a couple of days of baking.
Traditional Rhubarb Pudding Cake Recipe
Ingredients- 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 flavoring
- 1/2 teaspoon almond extract
- 1 cup sifted flour
- 1 tablespoon corn starch
- 2/3 cup boiling water
Cover the foot of an 8 or 9 inch square pan with fruit. (I favor an 8 inch or 9 inch square glass baking dish. You might make use of a deep dish glass cake plate.)
Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together (add a bit more milk if it's too thick to pour) pour over fruit. Mix remaining sugar and corn starch sprinkle over mixture in pan. Pour boiling water outrageous. ( I understand this sounds strange, but believe me, it really works to produce a pudding round the rhubarb towards the bottom from the pan.)
All set to go in to the oven
Bake at 375 levels for forty-five minutes. Yield: 9 servings.
You can observe the sugar topping results in a glaze on top of the wedding cake, something similar to a creme brulee, in addition to allowing the pudding at the end. You are able to serve warm inside a bowl with frozen treats, or allow it to awesome a little, slice and invert in your plate to demonstrate the pudding.
Julie Omaha, NebraskaI'm a 50 something midwesterner. I enjoy prepare, travel and garden. I collect spoons, a group began by my mother. My blog is really a creative get a hearty my cook book collection (over 100), my clippings, recently found recipes and baking groups. I would like to know what you think. I really like receiving comments on my small blog! My e-mail is lakegirlatheart@hotmail.com. View my complete profile
