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.

Jean Kressy
Recipe by Cooking Light May 2004

Gallery

Karry Hosford

Recipe Summary

Yield:
9 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

249 calories; calories from fat 26%; fat 7.3g; saturated fat 4.2g; mono fat 2.1g; poly fat 0.4g; protein 3.1g; carbohydrates 44g; fiber 1.4g; cholesterol 41mg; iron 1mg; sodium 118mg; calcium 109mg.