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Delicious Rhubarb Pudding Cake

A warm, fluffy cake blending sweet and tart rhubarb flavors, perfect for any gathering or cozy evening.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup milk Use whole milk for best results.
  • 1/4 cup butter, softened Make sure it's at room temperature.
  • 1 1/2 cups sugar Divide into 1 cup for mixing and 1/2 cup for topping.
  • 2 teaspoons baking powder
  • 1 1/2 cups all-purpose flour Sift to remove lumps.
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups rhubarb, chopped Fresh rhubarb is preferred for flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine softened butter and 1 cup of sugar until light and fluffy.
  3. Stir in the milk and vanilla extract into the butter-sugar mix.
  4. Sift together the flour, baking powder, and salt in a separate bowl.
  5. Gradually mix the dry ingredients into the wet mixture until well combined.
  6. Fold the chopped rhubarb into the batter gently to distribute.
  7. Pour the batter into a greased baking dish and sprinkle the remaining 1/2 cup of sugar on top.
Baking
  1. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
  2. Let it cool slightly before slicing and serving.
  3. Enjoy warm or at room temperature with whipped cream or ice cream.

Notes

If you have leftovers, refrigerate in an airtight container for up to 4 days or freeze for up to 2 months. Reheat in microwave or oven to enjoy.