rhubarbstalks.jpgRhubarb Pudding Cake


1 cup flour

1 ¼ teaspoons baking powder

1/8 teaspoon salt

5 tablespoons butter softened

1 1/3 cups granulated sugar, divided

1 teaspoon vanilla extract

¼ teaspoon ground cinnamon

1 large egg

½ cup 1% low fat milk

4 cups sliced rhubarb

Cooking Spray

1 teaspoon powdered sugar (optional)


  1. Preheat oven to 350 degrees.
  2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until smooth. Add 2/3 cup sugar; beat until well blended. Add vanilla, cinnamon, and egg, beating well. Beating at low speed, add flour mixture and milk alternately to sugar mixture, beginning and ending with the flour mixture; beat just until smooth.
  3. Combine rhubarb and remaining 2/3 cup sugar in an 8-inch square baking dish coated with cooking spray. Spoon batter over rhubarb mixture. (Batter may not cover all the cake but will spread as the cake bakes.) Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Cool, sprinkle with powdered sugar.


Rhubarb Pudding Cake