Name: Rhubarb Pudding Cakes
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 serving(s)
Ingredients: 1 ½ cups (315 g) sugar; 15 ml (1 tbsp) cornstarch; 8 cups (1 kg) rhubarb cut into ¼-inch (½ cm) slices; 1 ¼ cups (190 g) unbleached all-purpose flour; 5 ml (1 tsp) baking powder; ½ cup (115 g) unsalted butter, softened; ¾ cup (160 g) sugar; 1 tsp (5 ml) vanilla; 2 eggs; 1/3 cup (75 ml) milk

Note from Ricardo

For a rhubarb-lemon version of this recipe, you can replace the vanilla in the cake batter with 2 tbsp (30 ml) of lemon juice and the grated zest of 1 lemon.

The pudding cake can be made in one 10-cup (2.5 liter) soufflé dish. In this case, the baking time is closer to 1 hour 30 minutes.

Rhubarb Pudding Cakes

Categories

Ingredients

Rhubarb Filling

Cake

Preparation

Rhubarb Filling

Cake

Note from Ricardo

Personal Note