Rhubarb Pudding Cake

 

Rhubarb Pudding Cake.  One dessert I need to make every rhubarb season is this delicious Rhubarb Pudding Cake. It is a recipe I have been making for years and years and years.

When it comes right down to it, I think one of my absolute favorite fruits has to be rhubarb. This goes right back to my childhood.  I can remember my mother giving us sticks of rhubarb along with a small bowl of sugar when I was a child  . . . as a treat.  

We would stick the cut end of the rhubarb into the sugar and then chew on it . . .  oh but the tartness of it would make our cheeks ache!! This was part of the pleasure I am sure. 

 

Another favourite way to enjoy it was simply stewed and spooned warm, over ice cream.  Over here in the UK, they enjoy it stewed with custard.  

On both sides of the pond it is enjoyed in crumbles/crisps and in pies!  And of course a favourite partner is the humble strawberry!

 

Rhubarb Pudding Cake is an old fashioned dessert that goes back a very long way.  

I am sure there is a version of this, handwritten on paper and tucked into just about every family recipe box, having pleased family after family down through the generations!

 

Its a very simple dessert.  Rhubarb is first cooked/stewed on top of the stove until tender.

You then let it cool just a tiny bit . . . while you make a cake batter.

  

The cake batter is poured into a buttered baking tin and then the rhubarb is spooned over top . . .

 

Something magical happens when it is cooking  . . .  the cake bubbles up through the rhubarb and some of the rhubarb sinks . . . 

What you end up with is a moist cake filled with small rivulets and puddles of stewed rhubarb . . . little sweet/tart caverns . . . sticky . . .  moreish  . . . 

 

Deliciously perfect little crevices that are wonderful to hold things like warm custard, or pouring cream  . . . 

 

Or, my favorite . . .  ice cream.  I prefer vanilla, but on this day I had only strawberry ripple, which was very good also. Strawberries and rhubarb are perfect partners.

 

Served warm  . . .  the ice cream melts down into those tasty little rhubarb dimples  . . .  collecting in sweet little cool pools of deliciousness  . . . 

 

It is no surprise that this is one of our favourite family desserts.  I am sure if it isn't already, it is bound to become one of yours also!  

 

 

WHAT YOU NEED TO MAKE RHUBARB PUDDING CAKE

I like that you can use either fresh or frozen rhubarb to make this delicious cake!

• 500g diced fresh or frozen rhubarb (4 cups)
• 185g sugar, divided (1 1/2 cups)
• 55g white vegetable shortening (1/4 cup)
• 1 large free range egg
• 1/2 tsp vanilla
• 140g plain flour (1 cup)
• 2 tsp baking powder
• 1/4 tsp salt
• 120ml milk (1/2 cup)

 

 

HOW TO MAKE RHUBARB PUDDING CAKE

Its really quite simple.

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 9 inch square baking tin really well.

Put the rhubarb into a saucepan along with 190g of the sugar (1 cup).  Cook, stirring occasionally, over medium heat for 12 to 15 minutes until the rhubarb is tender.  Set aside.

Cream together the shortening and remaining sugar until light and fluffy.  Beat in the egg and vanilla. 

Whisk together the flour, baking powder and salt.  Add to the creamed mixture, alternately with the milk, beginning and ending with flour.  Pour into the prepared pan.  Spoon the rhubarb over top.

Bake in the preheated oven for 30 to 35 minutes until golden and a toothpick inserted in the center comes out clean.  Cut into squares and serve warm with custard, cream or ice cream. 

You can use either fresh or frozen rhubarb for this.  I hope you froze some when it was in season. Ours is still producing, but I can understand that not everyone's is.  We are freezing it now for winter.  Happy Weekend and Bon Appetit!  

  

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Yield: 9

Author: Marie Rayner

Rhubarb Pudding Cake

Prep time: 20 MinCook time: 35 MinTotal time: 55 Min

This has to be one of our favourite desserts. If you like rhubarb you will love this.

Ingredients

• 500g diced fresh or frozen rhubarb (4 cups)
• 185g sugar, divided (1 1/2 cups)
• 55g white vegetable shortening (1/4 cup)
• 1 large free range egg
• 1/2 tsp vanilla
• 140g plain flour (1 cup)
• 2 tsp baking powder
• 1/4 tsp salt
• 120ml milk (1/2 cup)

Instructions

1. Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch square baking tin really well.
2. Put the rhubarb into a saucepan along with 190g of the sugar (1 cup). Cook, stirring occasionally, over medium heat for 12 to 15 minutes until the rhubarb is tender. Set aside.
3. Cream together the shortening and remaining sugar until light and fluffy. Beat in the egg and vanilla.
4. Whisk together the flour, baking powder and salt. Add to the creamed mixture, alternately with the milk, beginning and ending with flour.
5. Pour into the prepared pan. Spoon the rhubarb over top.
6. Bake in the preheated oven for 30 to 35 minutes until golden and a toothpick inserted in the center comes out clean.
7. Cut into squares and serve warm with custard, cream or ice cream.

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