Rhubarb Pudding Cake

I must admit, that as a youngster, I found rhubarb a little too tart for me. My Mom made rhubarb preserves (with orange) and Rhubarb Party Pie (sweet and tart), because we had the best rhubarb on the street.

We would supply extra to neighbours who needed some, but whenever they asked for some of our rhubarb to grow in their garden, my Mom would dig some out, but it never grew for anyone else.

Our rhubarb was a mixture of the rhubarb from my Mom’s Father’s garden and my Dad’s Father’s garden. We liked to think of the patch as our family roots and decided that was why they wouldn’t grow for anyone else.

I still have some of those roots and have grown to enjoy the many ways you can use rhubarb, the first fruit of spring.

This Rhubarb Pudding Cake is another spectacular dessert which while baking separates into a cake on top and fruit pudding on the bottom.

The rhubarb is combined with orange and the cake is flavoured with cinnamon and nutmeg. Yummy!

Print recipe

Serves	8
Inspiration	Canadian Living - Country Cooking

Ingredients

3 Cups fresh rhubarb (coarsely sliced)

Cake

3 Tbsp butter (softened to room temperature)
3/4 cups white sugar
3/4 cups all purpose flour
1 Tsp baking powder
1/2 Tsp cinnamon
1/4 Tsp ground nutmeg
pinch salt
1/2 cup milk

Pudding Sauce

1/2 cup boiling orange juice
1/2 cup white sugar
1 Tbsp cornstarch
1 Tsp freshly grated orange peel (or 1/2 tsp dried orange rind)

Directions


Spread rhubarb in greased 8 inch square baking dish; set aside.
Cake

In a bowl, cream butter with ¾ cup of the granulated sugar. Combine flour, baking powder, cinnamon, nutmeg and salt; mix into butter mixture alternately with milk, beginning and ending with flour mixture. Spread over rhubarb.
Pudding

In small bowl, combine remaining ½ cup sugar, cornstarch and orange rind; mix in boiling orange juice. Pour over batter.

Bake in 350 °F . oven for 45 to 50 minutes or until top is golden and crusty and rhubarb is bubbly. Let stand about 10 minutes. Serve warm with the top side down and the rhubarb pudding on top, plain or with ice cream or whipped cream.