Rhubarb Pudding Cake

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.

Yield: 9 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 249
  • Calories from fat: 26%
  • Fat: 7.3g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.1g
  • Carbohydrate: 44g
  • Fiber: 1.4g
  • Cholesterol: 41mg
  • Iron: 1mg
  • Sodium: 118mg
  • Calcium: 109mg

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

Preparation

  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.
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