Rhubarb Pudding Cake

Very delicate flavor. Great with just a dab of coconut ice cream.

So good! My friend who had never eaten rhubarb swooned. The cake itself is yummy. I used 1/3 cup sugar for the rhubarb, and 1 1/2 tsps. cinnamon, which I stirred in with the flour. It's too good to serve 9. More like 5.

This is great. As others have said, use less sugar. It wasn't too sweet but 2/3 cup isn't really necessary either. Also make sure it's on the lowest rack of the oven, mine got too dark on top before it was finished baking.

Yummy and easy! My husband called it an upside down rhubarb cake. I added some orange zest to the rhubarb and cake for an extra kick.

My first time baking with rhubarb: easy! I added more cinnamon (I didn't measure but estimated) and almost forgot to add sugar over rhubarb–I did add a few cut up strawberries and grabbed a handful of sugar before continuing with the batter, we're trying to cut out more sugar, and I have to say that I really enjoyed the recipe. (I also added brown sugar + less of it in the cake mixture instead of white because it is healthier.) I think my family will love it, and I will definitely make this again just as I did this time. No need for ice cream, yummy fresh from the oven, or even add a dollup of plain yogurt for the calcium benefit. Might even try a mix of plain/wheat flour as well, just trying to eat healthier.

Rhubarb is one of my family's favorite spring treats. This cake is so easy to make and it lets the rhubarb flavor take center stage. We enjoy it hot with a small splash of cold cream to offset the acidity of the rhubarb.

We love rhubarb in our family. A great easy cake to make. Where the sugar is combined with the rhubarb, I cut back to 1/3 cup. Good warm with fresh whipped cream.

Holy rhubarb heaven!!!! This dessert is Fantastic with a capital F. I love rhubarb, and this is, by far, the best rhubarb dessert I have ever made or tasted. I had dreams about it, it was so good. My mother-in-law doesn't really like rhubarb, and she loved it too. I will absolutely make this again and again. I would suggest using less than the full amount of sugar - I used somewhere between 1/2 and 2/3 cup sugar in with the rhubarb, and could have used a little less. I also subbed around half of the regular flour with whole wheat flour, and tossed in a little ground flaxseed for nutrition and moisture.

This was so delicious and very easy to make--great way to showcase summer produce. I did use less sugar with the rhubarb because I still wanted some of the rhubarb tang to shine through. Making it again and adding blackberries and strawberries to the rhubarb.

Easy, yummy. Yay!

Truly outstanding! And addictive. My big change was to use only half as much fruit (3/4 cup rhubarb and about 1/3 cup sliced strawberries. I only used 3 TB sugar on the fruit and only 1/2 cup in the cake, and likewise skipped powdered sugar on top in favor of a dollop of whipped topping. I also added 2 TB of wheat germ to the flour. Turned out more like an upside-down cake, and wow is it good!

This is a recipe of my grandmothers that I've been making for decades. I put this amount of rhubarb in a 9x13 pan and double the batter. I also just mix up the batter all together in a bowl and then spoon it on top of the rhubarb. Easy and delicious.