Seasons and Suppers · by Jennifer Maloney★ 5.0 (11)
Rhubarb Pudding Cake
NUTRITION · PER SERVING55M COOK
CAL 11%·PRO 6%
CARBS 43G76% OF CAL
2G FIBER0G ADDED0G INTRINSIC11G OTHER31G TOTAL SUGAR
FAT 5G20% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An old-fashioned rhubarb pudding cake with a tart fruit layer beneath a light cake topping and crisp caramelized sugar crust. Warm comfort dessert with bright rhubarb flavor.
dessertamericanbaked good🍪 sheet pan🥧 baking dish⚡ microwave🔥 ovenvegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 1/2-3 cups rhubarb (fresh or frozen, diced)
- 2/3 cup white granulated sugar
- 1 teaspoon baking powder
- 1 cup all-purpose flour (spooned and levelled)
- 1/4 teaspoon salt
- 3 Tablespoons butter (very soft)
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2-2/3 cup white granulated sugar (*see Note 1 below)
- 1 Tablespoon cornstarch
- 2/3 cup boiling water
At a glance
PER SERVING · TIME 55M
CAL 11%·PRO 6%
CARBS 43G76% OF CAL
2G FIBER0G ADDED0G INTRINSIC11G OTHER31G TOTAL SUGAR
FAT 5G20% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 117mg
- Total sugar
- 31g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 177mg
- Calcium
- 61mg
- Iron
- 0.66mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 117MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.