Rhubarb Pudding Cake
A luscious rhubarb cake drizzled with warm butter sauce is all you need for the perfect spring dessert. This is the ideal balance between tart and sweet! This cake will serve 12 people unless this is the first rhubarb of the season ... then it will only serve 6-8!
Ingredients
Rhubarb Cake
- 4 tablespoons butter divided and softened
- 1 1/2 cups sugar divided
- 1 egg
- 1 cup buttermilk or sour milk (see notes)
- 1/2 teaspoon Salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups all-purpose flour
- 2 cups diced fresh rhubarb
- 1/2 cup finely chopped almonds
Warm Butter Sauce
- 1/2 cup butter
- 3/4 cup sugar
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract or lemon juice
Instructions
Rhubarb Cake
- Preheat oven to 350 degrees.
- In a mixer, blend 2 tablespoons butter, 1 cup of sugar and egg until smooth. Blend in buttermilk until well incorporated. Sift/stir together salt, baking soda, baking powder, and flour. Gently blend dry ingredients into buttermilk mixture. Fold rhubarb into batter by hand.
- Pour into a greased 8"x11" glass pan or two 8" square pans.
- In a small bowl, combine remaining 2 tablespoons of softened butter, remaining 1/2 cup of sugar and almonds. Sprinkle mixture over batter.
- Bake at 350 degrees for 30-35 minutes or until center of cake is set and top is golden brown. Remove from oven and cool at least 30 minutes before cutting.
Warm Butter Sauce
- Melt butter in saucepan; add sugar and evaporated milk, stirring to combine. Bring to a low boil, stirring constantly, and simmer for one minute until sugar is dissolved. Remove from heat and stir in vanilla or lemon juice.
- Drizzle about 2 tablespoons on each piece of cake when serving.
Notes
Sour milk can be made by stirring 1 teaspoon of vinegar into 1 cup milk.