Sunday, 6 March 2016
I was having dinner at a pub with some friends a while back and we decided to share some dessert - a lemon pudding cake. I mentioned that I had always wanted to try baking a pudding cake. I guess there are different names for it ... it's where you have a sweet, wet (usually fruit) mixture on the bottom and pour a batter over top. As it bakes, it creates its own sauce for the cake.
My friend Cathy mentioned her mom's recipe for a rhubarb pudding which I immediately asked for and tried the following weekend (a recipe she says goes back three generations to her great-grandmother Honsinger)!
The rhubarb was the last bit in the freezer from last year's harvest and I had just the right amount. I used unsweetened almond milk as it was the only thing I had in the house and it worked perfectly fine.
Here is Cathy's family recipe for Rhubarb Pudding. Thanks Cathy (and great-grandma Honsinger)!
1. Butter large pan. I usually use a glass 9 X 13 pan.
2. Make your cake batter and set aside:
Dry Ingredients: 1 cup flour, ½ cup white sugar, 1 teaspoon baking powder, pinch of salt
Wet Ingredients: 1 egg, 1 Tablespoon melted butter, ½ cup milk
Beat the egg, butter, and milk in a bowl until smooth. Stir in the flour mixture until moistened.
3. Stir together 4 cups rhubarb, 2 cups of sugar, and 1.5 cups BOILING water; pour into the baking dish.
4. Pour the cake batter over the rhubarb.
5. Bake at 375 for about 40 minutes. You will be able to see the rhubarb bubbling in the bottom of the dish.
6. Let sit to firm up for a few minutes before serving warm with cold vanilla ice-cream. Mmmm!