Rhubarb Pudding Cake Recipes

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OLD-FASHIONED RHUBARB PUDDING CAKE



Old-Fashioned Rhubarb Pudding Cake image

"At 100 years old, my mom-Frances Beechner of Lincoln, Nebraska-still cooks, bakes, drives her own car and lives in her own home. She's amazing!" says Barbara Collins. Andover, Massachusetts. "And, this is one of her best desserts."

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 9

4 cups diced fresh or frozen rhubarb
1-1/2 cups sugar, divided
1/4 cup shortening
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

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.

Nutrition Facts : Calories 257 calories, Fat 7g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 171mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.

EASY RHUBARB PUDDING CAKE



Easy Rhubarb Pudding Cake image

From a neighbor, very simple and great rhubarb pudding bottom. Reminds me of a pineapple upside-down cake. I'm not a big fan of rhubarb but this is excellent and easy.

Provided by Michelle Peterson

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Time 1h5m

Yield 18

Number Of Ingredients 8

1 (18.25 ounce) box yellow cake mix
1 cup water
⅓ cup vegetable oil
3 eggs
5 cups chopped rhubarb
1 cup white sugar
1 teaspoon cinnamon
1 cup hot water

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.

Nutrition Facts : Calories 222.1 calories, Carbohydrate 35.2 g, Cholesterol 31.6 mg, Fat 8.3 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 202.5 mg, Sugar 24 g

OLD FASHIONED RHUBARB PUDDING CAKE



Old Fashioned Rhubarb Pudding Cake image

This rhubarb pudding cake recipe is easy to make using fresh or frozen rhubarb. A simple hot water trick allows the cake to make its own sauce while baking.

Provided by Laurie Neverman

Categories     Dessert

Time 55m

Number Of Ingredients 11

2 cups rhubarb, chopped
1 3/4 cup sugar, divided
3 tablespoons butter, softened
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sifted flour
1 tablespoon cornstarch
2/3 cup boiling water

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.

Nutrition Facts : ServingSize 1 slice, Calories 263 calories, Sugar 39.9 g, Sodium 110.5 mg, Fat 4.1 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 55.4 g, Fiber 1.1 g, Protein 2.4 g, Cholesterol 10.4 mg

BEST RHUBARB PUDDING CAKE



Best Rhubarb Pudding Cake image

I received this recipe years ago from a co-worker. Today, my family and I really enjoy this dessert. It's nice for any occasion.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 9 servings.

Number Of Ingredients 13

3 to 4 cups diced fresh or frozen rhubarb
1 cup all-purpose flour
3/4 cup sugar
1/3 cup milk
3 tablespoons butter, melted
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon vanilla extract
TOPPING:
1 cup sugar
1 tablespoon cornstarch
1 cup boiling water
1/2 teaspoon ground cinnamon

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.

Nutrition Facts :

RHUBARB PUDDING CAKE



Rhubarb Pudding Cake image

I received a fruit pudding cake recipe from our CSA farmer some years ago and I have made the cake every year when we received rhubarb. This has been my favorite rhubarb recipe. I veganized the original recipe and also made it gluten-free. If you like a moist cake, I think you will like this one. For more healthy gluten-free recipes, please visit my blog, www.innerharmonynutrition.com.

Provided by InnerHarmonyNutriti

Categories     Dessert

Time 1h10m

Yield 9 serving(s)

Number Of Ingredients 10

cooking cooking spray
250 ml vegan plain yogurt (I used vanilla coconut yogurt.)
1 tablespoon chia seeds (or Egg Replacer for one egg)
3/4 cup raw sugar (I used coconut sugar)
1 teaspoon vanilla extract
1 1/2 cups gluten-free flour or 1 1/2 cups rice flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
3 cups rhubarb, sliced into 1/4-inch-thick pieces

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!

Nutrition Facts : Calories 91.8, Fat 1, SaturatedFat 0.6, Cholesterol 3.7, Sodium 304.1, Carbohydrate 19.9, Fiber 0.7, Sugar 18.5, Protein 1.4

RHUBARB PUDDING CAKE



Rhubarb Pudding Cake image

This is a very yummy cake. Plus it's an easy and tasty way to use fresh rhubarb.

Provided by Cali

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Yield 12

Number Of Ingredients 6

1 cup chopped rhubarb
1 cup white sugar
6 drops red food coloring
1 (3.5 ounce) package instant vanilla pudding mix
1 (9 ounce) package yellow cake mix
¼ cup confectioners' sugar for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C)
  • Combine the chopped fresh rhubarb, the white sugar, and the food coloring and set aside.
  • Prepare the vanilla pudding mix according to the package directions. Pour the finished vanilla pudding into one ungreased 9 inch square baking dish. Spoon rhubarb mixture over the top of the vanilla pudding.
  • Prepare the cake mix according to the package directions and pour evenly over the top the rhubarb and vanilla pudding.
  • Bake at 350 degrees F (175 degrees C) for 50 minutes or until cake tests done. Let cake sit in pan for 10 minutes then turn out onto a serving dish and dust with confectioner's sugar. Tastes best if served warm.

Nutrition Facts : Calories 197.6 calories, Carbohydrate 43.7 g, Cholesterol 0.4 mg, Fat 2.5 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 0.4 g, Sodium 256.1 mg, Sugar 34.5 g

RHUBARB STRAWBERRY PUDDING CAKE



Rhubarb Strawberry Pudding Cake image

This no-hassle mix-and-bake dessert is like the old-fashioned cake Grandma always had ready after dinner, even though you never saw her working on it.

Provided by Annacia

Categories     Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/4 cup water
1 1/2 teaspoons cornstarch
1/3 cup sugar, plus
1/2 cup sugar
2 cups chopped fresh rhubarb, stalks (10 ounces)
1 cup chopped fresh strawberries (5 ounces)
1 cup all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup whole milk
1/2 cup unsalted butter, melted and cooled slightly
1 teaspoon pure vanilla extract

Steps:

  • Put oven rack in middle position and preheat oven to 400°F
  • Butter an 8-inch square glass or ceramic baking dish.
  • Stir together water, cornstarch, and 1/3 cup sugar in a small saucepan, then stir in rhubarb.
  • Bring to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. Remove from heat and stir in strawberries.
  • Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a bowl.
  • Whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until just combined.
  • Reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly.
  • Drizzle reserved 1/2 cup fruit mixture over batter.
  • Bake until a wooden pick inserted into center of cake portion comes out clean, 25 to 30 minutes.
  • Cool in pan on a rack 5 minutes before serving.

RHUBARB STRAWBERRY PUDDING CAKE



Rhubarb Strawberry Pudding Cake image

Categories     Dairy     Egg     Fruit     Breakfast     Dessert     Bake     Quick & Easy     Strawberry     Rhubarb     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 (breakfast or dessert) servings

Number Of Ingredients 12

1/4 cup water
1 1/2 teaspoons cornstarch
1/3 cup plus 1/2 cup sugar
2 cups chopped fresh rhubarb stalks (10 ounces)
1 cup chopped fresh strawberries (5 ounces)
1 cup all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup whole milk
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 teaspoon pure vanilla extract

Steps:

  • Put oven rack in middle position and preheat oven to 400°F. Butter an 8-inch square glass or ceramic baking dish.
  • Stir together water, cornstarch, and 1/3 cup sugar in a small saucepan, then stir in rhubarb. Bring to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. Remove from heat and stir in strawberries.
  • Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a bowl.
  • Whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until just combined.
  • Reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly. Drizzle reserved 1/2 cup fruit mixture over batter. Bake until a wooden pick inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes before serving.

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