Description
A nostalgic dessert with tart rhubarb, soft vanilla cake, and a surprise gooey pudding layer underneath. Baked to golden perfection, it’s best served warm with ice cream or whipped cream.
Ingredients
Scale
For the Base
- 2 cups chopped fresh rhubarb
- ½ cup granulated sugar
For the Cake Batter
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup milk
- 2 tbsp melted unsalted butter
- ½ tsp vanilla extract
For the Topping
- ¾ cup boiling water
- ½ cup brown sugar
Instructions
- Preheat the Oven : Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- Prepare the Rhubarb Base : Spread rhubarb in the dish and sprinkle with sugar. Toss lightly and let it sit.
- Make the Cake Batter : Whisk together flour, baking powder, and salt. Add milk, melted butter, and vanilla. Stir until smooth.
- Layer the Batter : Pour the batter over the rhubarb. It’s fine if it doesn’t fully cover.
- Add the Magic Topping : In a small bowl, dissolve brown sugar in boiling water. Gently pour over the batter without stirring.
- Bake : Bake for 40–45 minutes until golden and bubbly. The pudding will form underneath.
- Serve : Scoop warm servings into bowls. Add whipped cream or vanilla ice cream if desired.
Notes
- Add ½ cup sliced strawberries with the rhubarb for a strawberry-rhubarb version.
- Add orange zest to the batter for a citrusy note.
- Make it dairy-free with plant-based milk and vegan butter.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 24g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg