Thanks! It is easy at 1c. Such a quick and delicious recipe! You can use the same cake mix recipe for this rhubarb cake. Here, find our best rhubarb recipes, from cakes, crisps, and pies to rhubarb compote, rhubarb chutney, and even drinks featuring this spring vegetable. Has anyone tried this with a strawberry rhubarb combination? Pour in 1 cup granulated sugar to evenly coat the rhubarb. I just found this recipe this year. Glad you enjoyed it. Care to try it and share the results? thanks. Thanks for sharing…. I was scrolling through the comments to see if anyone has tried a milk alternative. I get several batches a year from my plants. So good!!! can’t fine rhubarb in texas where we live. Accidentally used 1 C water. I just made this with blueberries! New rhubarb almost ready. Doubled recipe to a 9 x 13. I am going to look at other recipes with commonsensehome.com to see what other ones are appealing. We have made this three times in the last month. Asking because I have a type 1 diabetic grandson..:(. This rhubarb pudding cake recipe has a delicate sugar crust, and rich custard pudding bottom. I generally like the taste of buttermilk in recipes, especially paired with fruit, so I think that would work. Great recipe. Thanks for the recipe! Going to try with different berries also. You can find detailed harvest information in the post – https://commonsensehome.com/growing-asparagus-and-rhubarb/. Hopefully, it doesn’t need much modification to use the frozen. I think I did use just under 3/4 cup in the batter and just a little bit less than 3/4 cup in the topping ( instead of the 1 cup). It’s in the oven now, I’m sure it will be just as good!! I bet rhubarb cake will soon become your family favourite! Too hot to eat right now but I’m sure it will be like heaven. Glad you enjoyed it, and thanks for leaving a comment. Required fields are marked *, Rate this recipe was probably something I did. ( I know this sounds strange, but trust me, it works to create a pudding around the rhubarb in the bottom of the pan.). I made it for my BIL’s birthday tonight and as soon as the guys took the first bite their eyes got huge. While researching, I was surprised to discover how widespread psoriasis is, and how bad it can be for some people. Ingredients. I haven’t (the rhubarb is awfully good alone), but I’m sure it would be delicious, as I do make a strawberry-rhubarb crumble, and jam, too. Glad that is worked out well for you. I will have to try that when I can get some rhubarb again. This is one of our favorite recipes. I’ve been meaning to try other sweeteners, but that mysterious “spare time” keeps disappearing. The only tweaks I made was on my first try I added some strawberries for color and it was terrific! This recipe was given to me by my friend and co-worker, Trish. We liked it enough to give is another go. The sugar topping creates a glaze on the top of the cake, something like a creme brûlée. This is delicious!!! Heidi, Thanks for leaving me a note about it. Didn’t see to reduce the sugar in time. We loved it but the pudding was a bit gummier due to the arrowroot and so I was worried the leftovers wouldn’t be as wonderful as the dish was straight from the oven. This recipe is so easy to do. Would appreciate your thoughts! I made it Gluten Free, Vegan and refined sugar free. My mom used to make this for us when we were children and now that I have my own rhubarb plants I was hoping to find the same recipe she used. There is quite some overlap between "Cake Recipe" and "Dessert Recipe" classifications, so be sure to check out the Rhubarb Dessert Recipes too! Transfer batter to buttered pie plate and spread evenly. Made this past summer, granddaughters loved it, and so did we. Added a few frozen raspberries for color. Pour in prepared 9x13x2-inch baking pan and sprinkle with 1/4 cup white sugar and 1 tsp. Do so using a sieve set over a bowl, and discard the excess liquid. This rhubarb pudding cake was s hit. Followed the printed recipe, no deviations, and it was a hit. And it is so easy to make. I have lots of rhubarb in my yard! We often eat our with yogurt or ice cream. Thanks for sharing. I’m glad you enjoyed the recipe, Jackie, and thank you for your kind words. I have scalp psoriasis and would love to get it resolved. The recipe, as written, at 2 cups rhubarb, has way too little fruit for the 1 cup amount of sugar for the pudding part. You could also use a deep dish glass pie plate.). On another note i saw your post bout psoriasis just a suggestion to try goat milk soap, my sister started making it to help her daughter with eczema which she doesnt have anymore. This EASY RHUBARB CAKE is SO moist and delicious! Tastes better straight from ground. Rhubarb is done for the year here but we have some in the freezer so going to try it with that. Note: You may also substitute a gluten free flour blend such as Namaste Foods Gluten Free Flour Blend. Adding cream sounds yummy. I looked up the recipe and found it last night, BTW it was soooo good thanks for sharing. Second helpings all around. This was a lovely dessert, but way too much sugar for my liking. So easy to make and really gives a different spin on the tart rhubarb. Thank you. No, I haven’t tried them, but I’d love to hear how they work out if you do. Your email address will not be published. I will definitely make this again using other fruit, since I don’t get rhubarb very often. I would say it definitely has a darker appearance though and I’ve never made it the other way, so not sure if the top is as it should be. Before we left I asked her for the recipe. Let me know what you think. Making it for thesecond time in two days. how do I get the book…Common Sense Homesteading 101? If your rhubarb is quite green, for some recipes you may wish to make it red, for simple instructions. What do you all think, and what modifications would I need to make? Hi Laurie, Just wondering if the recipe has been corrected? I have made a chocolate pudding cake often and thought this was an interesting idea. Just bake a little longer if it’s only partially thawed. The original recipe did say, “any fruit, fresh or canned”…. This rhubarb pudding cake recipe has a delicate sugar crust, and rich custard pudding bottom. Another friend caught it, too. I did see that I can use my frozen rhubarb. Now layer a pan with fruit filling. ★☆ I am so looking forward to trying this…. Preheat the oven to 350 degrees and lightly grease a 9x9" or 9x13" pan (both work fine -- if you … Now it calls for canned fruit so there is juice so if you use fresh fruit you have to mix the fruit with sugar ahead of time so there will be juice. No ice cream needed here! Yes, I’ve doubled it in a 9×13 pan and it works fine, although it may take a little longer for the center to cook through. So, I just reduced it a little, but I will probably reduce it more next time. Thanks for this great update on an old family favorite! My tip is make sure the fruit is FULLY covered with the pudding mix or the fruit will leak out during cooking. Thank you! Thank you! Strawberries and rhubarb are a classic springtime combo, but you could use cherries or apricots if you prefer. We all love it here, thanks for posting it. So far everything I’ve tried just takes the edge off the itching or soothes it for a short time, but I’m going to keep trying internal and external remedies. I never make box cakes, always home made, old fashion and trusted recipes handed down. I can see why kids would like this as it is more sweet than rhubarb—rhubarb is several flavors down on the list, I’d liken it to a rhubarb flavored cream donut—cream and donut coming on top, then rhubarb. ???? My neighbor happened to give me just enough rhubarb to make this recipe . Strawberries are on their second round and the blackberries are red and getting ripe. Keywords: cake, rhubarb, pudding cake, spring. Shares and Pins always much appreciated if you enjoy the recipe! Rhubarb Lavender Crisp. With the Namaste flour, I bake an extra ten minutes. The recipe differences are the addition of the extracts, 1/4 less sugar for the topping, and 1/4 cup more boiling water. Everyone has loved it and it is so easy. It was delicious! How can I tell when my rhubarb is ready to use. Thank you for this recipe. I’m sure either of those would work well. Thanks for letting me know that it worked out. For topping, in a small bowl stir together granulated sugar and cinnamon. Rhubarb buckle. I passed it on to neighbours who made it. I’ve been scrolling reviews looking for this very question/answer. Just put it in the oven… hope that is right. Wonderful flavor. It has a cake and glue affect also but tastes really good. You can also get more seasonal recipes, plus other common sense tips, when you subscribe to the Common Sense Home newsletter. If you are using frozen rhubarb for these recipes, it is best to thaw the rhubarb first. Pour into the prepared dish and spread evenly. Rhubarb has a tart flavor and bright pink color. Thank you for commenting, Lorrain. Thank-you for the recipe! I made it without changing a thing. Great use of our endless supply of rhubarb! ★☆ One them came to me for it again yesterday as it was requested for today’s, Father’s day, dinner. Serve it cold as a snacking cake, or warm with ice cream or whipped cream. Thanks for the recipe. As my husband said, “ mmm, mmm, mmm.”???? Add the eggs, 1 cup of sugar, and a dash of salt to a bowl. The recipe is quite sweet, even with the tartness of rhubarb. I am just wondering in either or both would be a good substitute for the white sugar and still achieve the top crackle and browning. Thanks Lou. Looks amazing so far…crust is glossy and hard just like a meringue. This may be a long journey. I think you could use almost any fruit. Thank you so much for posting this recipe. Thx! For the caramel topping: Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round … I LOVE my Inexpensive, Easy-to-Use Knife Sharpener -. Looks delicious. I use rhubarb right out the freezer, without thawing, and it works just fine. Mine was a little pastey…. This rhubarb cake is a wonderful moist and soft cake in texture. Depth of color does not indicate ripeness. Using a silicone spatula, fold 3/4 of the rhubarb into the batter. I’m feeding a docking crew today and a 9×9 pan just wasn’t going to cut it. You Bet! I made this tonight using rhubarb from my garden. Absolutely delicious! It did go together very quickly. I have rhubarb coming out of my ears! Add the flour, butter, icing sugar and salt and pulse until the mixture resembles fine breadcrumbs. I am so glad to find this recipe. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. . I chop and freeze rhubarb every year. Add rhubarb. Ok I had my students make this for a lab and 4/6 kitchens pans over flowed on to the bottom of the oven almost causing a fire alarm??? This rhubarb pudding cake recipe is easy to make using fresh or frozen rhubarb. Coconut oil would be my next choice if you don’t have either of the above, but the other two give a texture more similar to butter, from my experience. I’m not one that really likes warm fruit desserts, but I had a bunch of rhubarb I had to use. I still reduced the amount of sugar, since I don’t like things overly sweet. The recipe has been corrected. No, you can substitute vanilla instead if you prefer. Thank you! The most delicious rhubarb recipe I ever made! How did it turn out? Even my husband who typically skips desserts had seconds. Baked it 10 minutes longer. Thanks for sharing your changes (and that they worked). The original recipe said any fruit, but I think plums or tart berries would be good alternatives to rhubarb. This is a very close recipe to my Aunt Sylvia’s Blueberry Pudding – this being a bit better (more precise ratios, etc.). I just removed my rhubarb pudding cake from the oven, I have been making this recipe for the past two years, and tried others but my family seems to prefer this delicious one. I have tons of rhubarb and I cannot wait to make this. Thank you! Since rhubarb tends to "shrink" after thawing it, be sure to start off with enough frozen rhubarb. 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