Rhubarb Pudding Cakes

Rhubarb Pudding Cakes

  • Preparation 30 min
  • Cooking 50 min
  • Servings 8
  • Nut-free
  • Vegetarian
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Ingredients

  • Rhubarb Filling

    • 1 ½ cups (315 g) sugar
    • 15 ml (1 tbsp) cornstarch
    • 8 cups (1 kg) rhubarb cut into ¼-inch (½ cm) slices
  • Cake

    • 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

Preparation

  • Rhubarb Filling

  • Cake

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.

Personal Note