Rhubarb Pudding Cake
An easy Rhubarb Pudding Cake baked in an 8 inch square pan
Servings 6
Cost 5
Ingredients
- 1 cup all-purpose flour 130 grams
- 1 ¼ teaspoons baking powder
- ⅛ teaspoon salt
- 5 tablespoons butter softened, plus more for pan
- 1 ⅓ cups sugar
- 1 large egg
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla
- ⅓ cup milk
- 1 pound fresh rhubarb chopped
Instructions
- Preheat oven to 350 degrees. Grease an 8 inch square baking dish.
- In a bowl, mix together the flour, baking powder and salt. Set aside.
- In a mixing bowl, using an electric mixer, beat the butter until creamy. Beat in ⅔ cup of the sugar and beat for 1 minute, scraping side of bowl. Stir in the egg and beat for about 30 seconds, scraping side of bowl, then beat in cinnamon and vanilla.
- Add the flour mixture and the milk alternately to the batter, stirring until blended.
- Spread the chopped rhubarb in the bottom of the baking dish and toss with the remaining ⅔ cup of sugar. Spread the batter over the top of the rhubarb. It may not go all the way to the sides.
- Bake the pudding cake for 45 minutes or until a skewer inserted comes out with moist crumbs.
- Let cool before serving or serve warm.
