Rhubarb Pudding Cake

Rhubarb Pudding Cake Recipe
Karry Hosford
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.


9 servings

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 350°.

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.

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.

Jean Kressy,

Cooking Light

May 2004
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