Rhubarb Pudding Cakes
Rhubarb Pudding Cakes
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Rhubarb Pudding Cakes

Preparation
30 MIN
Cooking
50 MIN
Servings
8
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Ingredients

Rhubarb Filling

Cake

Preparation

Rhubarb Filling

  1. In a large pot, combine the sugar and cornstarch. Stir in the rhubarb. Bring to a boil, stirring constantly. Simmer over medium heat for 5 minutes.
  2. Spoon the filling into eight 1 ½-cup (375 ml) ramekins and place on a baking sheet. The baking sheet is needed to catch any juices that overflow. Set aside.
  3. With the rack in the middle position, preheat the oven to 350°F (180°C).

Cake

  1. In a bowl, combine the flour and baking powder.
  2. In another bowl, cream the butter, sugar and vanilla with an electric mixer for 3 minutes. Add the eggs, one at a time, and beat until the batter is smooth. At low speed, add the dry ingredients alternately with the milk.
  3. Spoon the batter into the ramekins over the rhubarb filling. Bake for 50 minutes or until a toothpick inserted in the centre of the cake comes out clean.
  4. Serve warm or cold. Top with vanilla ice cream, if desired.

Note

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.

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