Rhubarb Pudding Cakes

 I recently found the blog Seasons & Suppers by a Canadian blogger. One of her recipes was for a Rhubarb Pudding Cake. As we are all rhubarb fans I decided to try it.  Everyone enjoyed it and I will certainly make it again. Thanks for publishing it Jennifer. 
 I am going to clarify her directions a little for a beginning cook to follow. Those of us who have been baking for awhile tend to not write directions that spell out steps.
 If you do like rhubarb give this a try.
 Rhubarb Pudding Cakes
 Prep time 10 mins  Cook time 30 mins
Makes 6-8 small, individual puddings, you can also bake as one pudding in an 8-inch baking pan or skillet. (I used 2 -10 oz. And 4 -8 oz. Dishes. They do boil up so do not  over fill)
Ingredients
2 - 2 1/2 cups fresh or frozen thawed rhubarb, chopped in 1/4-inch  pieces
For the cake batter:
3 Tbsp. butter, at room temperature
3/4 cup white sugar
3/4 cup all-purpose flour
1 tsp. baking powder
Pinch salt
1/8 tsp. cinnamon
1/2 cup milk
1/4 tsp. vanilla
For the liquid:
1/2 cup less 2 Tbsp. hot water (you are replacing the 2 Tbsp, with orange juice)
2 Tbsp. orange juice
1 Tbsp. cornstarch
1/2 cup white sugar
Pinch salt
Instructions
Preheat oven to 350 F.
 Grease 3 or 4 ramekins or small baking dishes and place the cut rhubarb on the bottom, dividing evenly between the dishes. Place baking dishes onto a baking sheet. Set aside.
 Using an electric mixer or in a stand mixer with a paddle attachment, cream together  the butter and white sugar. 
In a small bowl, whisk together the flour, baking powder and cinnamon and pinch of salt.  Add vanilla to milk. 
 Add the flour mixture to the butter mixture, alternating with the milk, starting and ending with flour. Mix just until combined and smooth. Spread this batter evenly over the rhubarb, dividing between your baking dishes. NOTE: be sure the batter doesn't go right up to the top of your baking dish, as you will need some room to pour the liquid over the top of the batter.
 In a small bowl or measuring cup, combine the hot water, orange juice, cornstarch and sugar. Stir well till sugar dissolves. Pour evenly over the batter, dividing between your baking dishes.
 Place baking dishes into preheated oven (on the baking sheet) and bake for 30-40 minutes (depending on the size of your baking dish) or until top is golden and crusty.

3 comments:

  1. Thanks for sharing this - lots of rhubarb here right now and it is so nice to have a new recipe that helps use it.

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  2. Sounds delightful. Lots of rhubarb to put to good use.

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  3. Pie will always be my family's favorite, but they liked this.

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