Very delicate flavor. Great with just a dab of coconut ice cream.
Rhubarb Pudding Cake
Comments and Reviews 1-10 of 12
litgourmet Posted: 05/16/09
MizRev Posted: 03/31/11
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.
78jessica Posted: 05/03/10
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.
cakeronnimus Posted: 03/23/09
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.
davidslori Posted: 07/08/09
My first time baking with rhubarb: easy! I added more cinnamon (I didn't measure but estimated) and almost forgot to add sugar over rhubarbâI 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.
nnaul66 Posted: 05/31/09
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.
crazy4sushi Posted: 02/12/10
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.
juliesenorita Posted: 02/20/10
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.
cindi818 Posted: 06/10/10
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.
FarmerD Posted: 01/17/12
Easy, yummy. Yay!
EllenDeller Posted: 03/30/12
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!
emlowenberg Posted: 03/07/13
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.