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Rhubarb Pudding Cake (International) — Recipe | Foodgeist

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Rhubarb Pudding Cake

🍰dessert·Internationalhard

Rhubarb Pudding Cake

Name: Rhubarb Pudding Cake
Cuisine: International
Ingredients: 1 cup sugar; 1 large egg; 2 tablespoons butter, melted; 1 cup buttermilk; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1 cup diced fresh rhubarb; 2 tablespoons butter, melted; 1/2 cup sugar; 1/2 to 1 cup sugar; 1/2 cup butter, cubed; 1/2 cup evaporated milk; 1 teaspoon vanilla extract

Ingredients

1 cup sugar

1 large egg

2 tablespoons butter, melted

1 cup buttermilk

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup diced fresh rhubarb

2 tablespoons butter, melted

1/2 cup sugar

1/2 to 1 cup sugar

1/2 cup butter, cubed

1/2 cup evaporated milk

1 teaspoon vanilla extract

Method

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1.
In a bowl, combine the sugar, egg and butter. Beat in buttermilk until smooth. Combine the flour, baking powder, salt and baking soda. Gradually add to buttermilk mixture; mix well. Fold in rhubarb. Pour into a greased 9-in. square baking dish. Combine topping ingredients; sprinkle over batter. Bake at 350° for 45 minutes or until a toothpick comes out clean. For sauce, in a small saucepan, combine the sugar, butter and milk; bring to boil. Cook and stir for 1 minute. Remove from the heat; stir in vanilla. Serve with cake.