This Old Fashioned Rhubarb Pudding Cake is a warm and comforting treat! It features tart rhubarb paired with a sweet cake, making every bite a delightful mix of flavors.
Honestly, what’s not to love about a dessert that tastes like a hug? I enjoy serving it warm with a scoop of ice cream on top—it’s like a cozy celebration in a bowl!
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb is crucial for flavor. If it’s out of season, you can use frozen rhubarb without thawing it first. You can also try substituting with tart apples or berries for a different taste.
Granulated Sugar: The sugar in this recipe balances the tartness of rhubarb. If you want a healthier option, consider using coconut sugar or honey, but keep in mind it might change the flavor and texture slightly.
All-Purpose Flour: This is your main ingredient for structure. If you’re gluten-free, almond or oat flour can work, though they may require more liquid or adjustments in the baking time.
Cinnamon: While optional, I think cinnamon adds a nice warmth. If you’re not a fan, you can skip it. Nutmeg is another lovely spice if you want to try something different!
Butter: I recommend using unsalted butter to control the salt level in your cake. In a pinch, vegetable oil or margarine can also work, but butter gives a richer flavor.
How Do I Make Sure My Cake Is Light and Fluffy?
Getting the right texture in your pudding cake starts with combining dry and wet ingredients correctly. Here are some steps to follow:
- Mix your dry ingredients first to ensure even distribution of the baking powder and salt.
- When you combine wet and dry ingredients, stir gently. Over-mixing can lead to a dense cake. Just mix until you don’t see any dry flour.
- Be sure to let the cake bake until it’s golden on top. A toothpick should come out clean to ensure it’s fully baked.
By following these tips, you should end up with a soft, fluffy texture that’s sure to impress everyone!
How to Make Old Fashioned Rhubarb Pudding Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
- Additional sugar for topping (optional)
How Much Time Will You Need?
This delightful rhubarb pudding cake will take about 15 minutes to prepare and around 40-45 minutes to bake, for a total time of about 1 hour. Just enough time to gather your ingredients and enjoy the wonderful smell wafting from the oven!
Step-by-Step Instructions:
1. Prepping the Oven and Dish:
First things first! Preheat your oven to 350°F (175°C). While it heats up, grab a 9×9 inch baking dish and grease it well so your cake doesn’t stick later. You want it nice and ready for the deliciousness ahead!
2. Macerating the Rhubarb:
In a mixing bowl, combine the chopped rhubarb with 1/2 cup of granulated sugar. Mix it gently, then set it aside. This will let the rhubarb soften and draw out its natural juices, making it even tastier.
3. Mixing the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon if you’re using it. This is important to ensure everything is evenly mixed before adding any wet ingredients!
4. Combining the Wet Ingredients:
In a separate bowl, whisk together the melted butter, milk, and vanilla extract until they’re well combined. This will create the moistness of your cake.
5. Bringing It All Together:
Now, gently pour the wet ingredients into the dry ingredients. Stir everything together just until combined—you don’t want to overmix it. The batter will be thick and creamy; that’s perfect!
6. Spreading the Batter:
Take that beautiful batter and spread it evenly in your prepared baking dish. Make sure it covers the bottom nicely—it’s the cake part of our delicious pudding!
7. Adding the Rhubarb:
Spoon the macerated rhubarb mixture over the top of the batter. If you have some sugar left from the rhubarb, sprinkle that over the top too for a sweet, caramelized finish.
8. Baking to Perfection:
Put your baking dish in the preheated oven and let it bake for about 40-45 minutes. You’re looking for a golden brown top. To check if it’s done, insert a toothpick into the center; it should come out clean.
9. Cool and Serve:
Once it’s finished baking, let the cake cool slightly before serving. It’s lovely warm or at room temperature. For an extra treat, serve it with a scoop of vanilla ice cream or a dollop of whipped cream on top. Enjoy your old-fashioned rhubarb pudding cake!
Can I Substitute Other Fruits for Rhubarb?
Absolutely! If you don’t have rhubarb or prefer another flavor, you can use fruits like strawberries, raspberries, or even peaches. Keep in mind that rhubarb is quite tart, so you may need to adjust the sugar level depending on the fruit’s sweetness.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze the pudding cake tightly wrapped in plastic wrap and foil, where it will stay good for about 2 months. Just thaw in the fridge before reheating!
Can I Make This Cake Gluten-Free?
Yes, you can! Just substitute the all-purpose flour with a gluten-free flour blend that can be used for baking. Choose a blend that includes xanthan gum for better texture.
What’s the Best Way to Serve Old Fashioned Rhubarb Pudding Cake?
This cake is fantastic served warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream. For added flavor, sprinkle some fresh mint leaves on top for a lovely presentation!
