Ingredients
Gathering your ingredients is the first step in creating this delightful dessert. Here’s what you’ll need:
- 2 cups fresh rhubarb, chopped into 1/2-inch pieces
- 1 cup granulated sugar, divided
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 cup boiling water
- Optional: 1/2 teaspoon ground cinnamon for an extra hint of warmth
For those who might want to mix things up, consider swapping out some of the rhubarb with strawberries for a classic pairing, or add a touch of lemon zest to enhance the tartness.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish with butter or non-stick spray.
- Spread the chopped rhubarb evenly in the prepared baking dish. Sprinkle 3/4 cup of the sugar over the rhubarb and set aside.
- In a medium bowl, combine the melted butter, vanilla extract, and milk. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. The batter will be thick.
- Pour the batter over the rhubarb, using a spatula to spread it evenly. It doesn’t need to cover the rhubarb completely.
- In a small bowl, combine the remaining 1/4 cup sugar with the boiling water. Pour this mixture carefully over the batter. Do not stir.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the cake part comes out clean. The cake will have a pudding-like sauce underneath.
- Let it cool for at least 15 minutes before serving to allow the pudding to set. This was something my grandmother always insisted on, saying it lets the flavors marry beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International