Rhubarb Pudding Cake

rhubarbcakeThis is my new favorite way to eat rhubarb. I like the strawberry rhubarb pies and crisps and cobblers, but this recipe combines the cobbler feel with a hot rhubarb sauce topping that is perfect with a dollop of ice cream. Since rhubarb is nearly always associated with lots of sugar, I recommend small portions savored infrequently–but at least once a season! (The photo above shows the cake drowning in sauce, and without ice cream–it’s delicious this way as well).

This recipe is only slightly modified from southernfood.about.com and is credited to someone named Janet. So–thank you, Janet, for your inspiration!

Preheat the oven to 375˚
Combine 5 cups diced rhubarb with 1/4 c. sugar in a 3 quart shallow baking dish.

In a small bowl combine:rhubarb
2 1/4 c. whole wheat flour
1 c. sugar
1 1/4 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. nutmet
1/4 tsp. salt
Add 1 c. chopped hazelnuts, pecans, or walnuts

In a smaller bowl melt 1/4 c. butter and stir in 3/4 c. milk. Mix these wet ingredients into the dry ingredients and spread over rhubarb.

Add 1 1/4 c. boiling water to 1 1/4 c. sugar (yes, more sugar) and 1 Tbsp. cornstarch. Stir until sugar is dissolved and then pour this over the batter/rhubarb.

Bake for 45 minutes, or until a knife comes out clean when stuck in the center of the top crust. The sides will be bubbling with rhubarb sauce.

Serve warm with ice cream, and drizzle some of the sauce on top.

Share and enjoy.


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