Rhubarb Pudding CakeFeatured


Try my mom's new favourite rhubarb recipe!

Fairly difficult

Rhubarb Pudding Cake
Preparation time
Cooking time


For 9 Serving(s)


  • 3 cup(s) rhubarb chopped into 1/2-inch pieces
  • 1/4 cup(s) butter
  • 1 1/2 cup(s) granulated sugar, divided
  • 1 egg
  • 1 teaspoon(s) vanilla
  • 1 cup(s) all-purpose flour
  • 1 teaspoon(s) baking powder
  • 1 pinch(es) salt
  • 1/2 cup(s) milk
  • 1 tablespoon(s) cornstarch
  • 1/2 cup(s) orange juice
  • 1 teaspoon(s) grated orange rind

Rhubarb Pudding Cake Directions

Lightly grease an 8-inch square baking pan. Place rhubarb in the bottom of the pan.

Mix together butter, 3/4 cup sugar, egg, vanilla, flour, baking powder, salt and milk; pour over rhubarb.

In a small saucepan, mix together remaining 3/4 cup sugar, corn starch, orange juice, and orange zest. Bring to a boil over medium-high heat setting. Remove from heat and pour over flour/milk mixture.

Bake in 350°F oven for about 45 minutes.

Serve warm with vanilla ice cream.

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