Receta Rhubarb Pudding Cake
Friday, May 25, 2012
I found this recipe in the newspaper - LOVE the food section of the paper! - and I've been wanting to make it for a while. It's been hanging on the fridge since I found it. Thanks to my sweet friend Peggy, I have plenty of rhubarb (not that I wouldn't take more if it came available), so I made it last week. It was so good, I had to make it again this week for potluck.
Rhubarb Pudding Cake
Ingredients:
- 5 tablespoons unsalted butter, room temperature
- 1 cup granulated sugar (divided)
- 1 teaspoon vanilla extract
- 1 egg
- ½ cup 1% low-fat milk
- 1 cup flour
- 1 ¼ teaspoons baking powder
- 1/8 teaspoon salt
- ¼ teaspoon ground cinnamon
- 4 cups (1-inch-thick) sliced rhubarb (about 1 pound)
- 1 teaspoon powdered sugar (optional)
Directions:
Place butter in a large bowl and beat with a mixer at medium speed until smooth. Add 2/3 cup granulated sugar; beat until well blended. Add vanilla and egg, beat well, then add milk.
Combine flour, baking powder, cinnamon and salt. Beat into butter mixture until smooth.
Combine rhubarb and remaining 1/3 cup granulated sugar in an 8-inch square baking dish coated with cooking spray. Spoon batter over rhubarb mixture.
Bake in preheated 350° oven 45 minutes or until a wooden pick inserted into center comes out clean.
Cool and sprinkle with powdered sugar. Serve with a dollop of whipped cream if desired.
The notes on the recipe said:
If fresh rhubarb isn't available, make it with frozen rhubarb, thawed and well drained. The cake is good either way, although it's moister and more pudding-like with fresh.
I made it with fresh rhubarb last time and with frozen this time, though I didn't completely thaw or drain the frozen rhubarb - so I guess we'll see. I'm not sure it was 'pudding-like' at all, even with fresh rhubarb. It was a very moist cake with a wonderful flavor! I had it with whipped cream the first time, as you can see from the picture, but I didn't bother with the whipped cream after that. The cake is just perfect on its own.
The original recipe called for mixing 2/3 cup sugar with the rhubarb, but I cut that in half because I believe you should be able to taste the tartness of the rhubarb. I love the burst of tart flavor from the rhubarb balanced against the sweetness of the cake. I hate that most recipes want to hide that tartness with so much sugar! If you're looking for sweet, then I think you should try something else, because rhubarb is tart, and that's what makes it special!
Rhubarb Pudding Cake
2012-05-25T22:44:00-05:00
Anna Hagen
cake|rhubarb|rhubarb dessert|