Best Rhubarb Pudding Cake Food

OLD FASHIONED RHUBARB PUDDING CAKE

Steps:

• Cover the bottom of an 8 or 9 inch square pan with fruit. (I prefer an 8 inch or 9 inch square glass baking dish. You could also use a deep dish glass pie plate.)
• Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together. Add a little more milk if it is too thick to pour; pour over fruit.
• Mix remaining sugar and cornstarch in a small bowl; sprinkle over mixture in pan. Pour boiling water gently over the top of the cake.
• Bake at 375°F for 45 minutes, a little longer for gluten free flours.

EASY RHUBARB PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Stir cake mix, 1 cup water, vegetable oil, and eggs in a bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Pour batter into prepared cake pan. Top the batter with rhubarb and sprinkle with sugar and cinnamon; pour 1 cup hot water evenly over the cake.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with moist crumbs, 50 minutes to 1 hour.

BEST RHUBARB PUDDING CAKE

Steps:

• Place rhubarb in a greased 8-in. square baking pan. In a small bowl, mix flour, sugar, milk, butter, baking powder, salt and vanilla (mixture will be stiff). Spread over rhubarb. For topping, combine sugar and cornstarch. Sprinkle over dough. Pour water over all; do not stir. Sprinkle cinnamon on top. Bake at 350° for 55-65 minutes or until pudding tests done.

OLD-FASHIONED RHUBARB PUDDING CAKE

Steps:

• Preheat oven to 350°. In a large saucepan, combine rhubarb and 1 cup sugar. Cook over medium heat for 12-15 minutes or until rhubarb is tender., Meanwhile, in a small bowl, cream shortening and remaining sugar until light and fluffy; beat in egg and vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. , Pour into a greased 9-in. square baking dish. Pour rhubarb mixture over batter. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

RHUBARB PUDDING CAKE

Steps:

• In a small bowl, mix 1 Tbsp chia seeds and 3 Tbsp water and set aside for at least 15 minutes. Or use Egg Replacer for one egg.
• Preheat the oven to 350°F/180°C Lightly coat an 8-inch square baking pan with cooking spray. Set aside.
• In a large bowl, mix the yogurt, chia seed mixture, sugar and vanilla.
• Add the flour, salt, baking powder, and baking soda and mix well. Stir in the rhubarb slices.
• Transfer the batter into the prepared pan and bake for 40 - 50 minutes. A cake tester should come out with just a few moist crumbs clinging to it.
• You can serve the cake warm (after cooling about 10 minutes) or cold. Don't forget to infuse love before serving!