More Great Recipes: Dessert | Pudding

Rhubarb Pudding Cake


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Serves | Prep Time | Cook Time

Ingredients

3 cups coarsely sliced rhubarb
3 Tablespoons butter, softened
1¼ cup granulated sugar
3/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of salt
1/2 cup low fat milk
1 Tablespoon cornstarch
1 teaspoon grated orange rind
1/2 cup boiling orange juice
Whipped Cream


Spread rhurbarb in 8 inch (2 liter) square glass baking dish and set aside.


In bowl cream butter with 3/4 cup (145 mL) of the granulated sugar.


Combine in another bowl flour, cinnamon, baking powder, salt and nutmeg; stir into butter mixture alternately with milk, beginning and ending with flour mixture.


Spread over rhubarb.


In small bowl combine remaining 1/2 cup (125 mL) sugar, cornstarch and orange rind; mix in boiling orange juice.


Pour over batter.


Bake at 350ºF (180ºC) oven for 45 to 60 minutes or until top is golden and crusty and rhubarb is bubbly.


Let stand for 20 minutes.


Cut into squares and serve with whipped cream.


Pairs Well With


Notes

A dinner without dessert is like a day without sunshine and this is a delightful dessert.

I love rhubarb! I might have to find some and give this a try for the 4th of July!

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