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Rhubarb Pudding Cake

Karry Hosford
Yield 9 servings
Tender, lightly spiced vanilla cake covers a layer of juicy rhubarb. The batter may not cover all of the fruit, but it spreads as the pudding cake bakes.

Ingredients

  • 1 cup all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 5 tablespoons unsalted butter, softened
  • 1 1/3 cups granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1 large egg
  • 1/2 cup 1% low-fat milk
  • 4 cups (1-inch-thick) slices rhubarb (about 1 pound)
  • Cooking spray
  • 1 teaspoon powdered sugar

Nutrition Information

  • calories 249
  • caloriesfromfat 26 %
  • fat 7.3 g
  • satfat 4.2 g
  • monofat 2.1 g
  • polyfat 0.4 g
  • protein 3.1 g
  • carbohydrate 44 g
  • fiber 1.4 g
  • cholesterol 41 mg
  • iron 1 mg
  • sodium 118 mg
  • calcium 109 mg

How to Make It

  1. Preheat oven to 350°.

  2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until smooth. Add 2/3 cup granulated sugar; beat until well blended. Add vanilla, cinnamon, and egg, beating well. Beating at low speed, add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; beat just until smooth.

  3. Combine rhubarb and remaining 2/3 cup granulated sugar in an 8-inch square baking dish coated with cooking spray. Spoon batter over rhubarb mixture. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Sprinkle with powdered sugar.