Try this Rhubarb pudding cake recipe, or contribute your own.
Suggest a better descriptionCover 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; sprinkle over mixture in pan. Pour boiling water over the top. ( I know this sounds strange, but trust me, it works to create a pudding around
Bake at 375°F for 45 minutes. Yield: 9 servings.
You can see that the sugar topping creates a glaze on the top of the cake, something like a creme brulee, as well as creating the pudding at the bottom. Serve warm in a bowl with ice cream, or let it cool a bit, slice and invert on your plate to show off the pudding. You may also substitute a gluten free flour blend, such as Namaste Gluten Free Flour. With the Namaste flour, I bake an extra ten minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (827g) | ||
Recipe Makes: 1 | ||
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Calories: 488 | ||
Calories from Fat: 357 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.6g | 53 % | |
Saturated Fat 24.7g | 123 % | |
Monounsaturated Fat 10.2g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 106.8mg | 33 % | |
Sodium 98061.9mg | 3381 % | |
Potassium 1035.3mg | 27 % | |
Total Carbohydrate 24.6g | 7 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 20.2g | ||
Protein 9.1g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 488
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