Karry Hosford
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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Ratings & Reviews

emlowenberg's Review

March 07, 2013
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.

EllenDeller's Review

March 30, 2012
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!

Costellojk's Review

July 27, 2014
My neighbours grew a lot of rhubarb and much of it ended up on my doorstep- so I was looking for creative ways to cook it up and redistribute it back to friends. This recipe was rated the best over the rhubarb jam, chutney or crumble by non-rhubarb liking friends. Easy to make and cook in small cooking tins. Cooking rhubarb in the oven really helps mellow the flavour. I did use vanilla paste instead for an extra kick.

brighteyes8's Review

July 21, 2014
Delicious, easy, and unique! Fifth star is for the combination of easy + unique. I've never found a recipe before that spotlights rhubarb quite this way -- and wow, is it an electrifying flavor! I think it doesn't need more cinnamon personally -- the 1/4 t. gives it a nice mysterious hint, plus I use Penzey's Vietnamese cinnamon which is on the strong side anyway.

jennie12's Review

June 04, 2014
This is so delicious. I had never made anything with rhubarb and this was a great start. Very addictive light batter.

Vicuska's Review

May 11, 2014
I loved it! I cut the sugar half for the rhubarb, and it was sweet enough. I will have to double this recipe next time!

smd1212's Review

May 25, 2013
Delicious! Per other reviewers I increased the cinnamon to heaping 1/2 tsp. and added to dry ingredients. I would increase the amount next time, we love cinnamon! I used the full amount if sugar since several of the stalks of rhubarb I bought were greenish inside so I thought they might be tart; it tasted very good that way so I might decrease a bit next time depending on the color of my rhubarb. Delicious with vanilla frozen yogurt on top, definitely a keeper - we loved the flavor of the vanilla cake top layer!

FarmerD's Review

January 17, 2012
Easy, yummy. Yay!

MizRev's Review

March 31, 2011
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.

cindi818's Review

June 10, 2010
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.