Rhubarb Pudding Cakes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Makes 6-8 small, individual puddings. If you'd like, you can also bake as one pudding in an 8-inch baking pan or skillet.
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- 2 - 2 1/2 cups fresh or frozen and unthawed rhubarb chopped in 1/4-inch-ish pieces
For the cake batter:
- 3 Tbsp butter at room temperature
- 3/4 cup white sugar
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/8 tsp cinnamon
- 1/4 tsp vanilla
- Pinch salt
- 1/2 cup milk
For the liquid:
- 1/2 cup less 2 Tbsp hot water
- 2 Tbsp orange juice
- 1 Tbsp cornstarch
- 1/2 cup white sugar
- Pinch salt
Preheat oven to 350 F.
Grease 3 or 4 ramekins or small baking dishes and place the cut rhubarb on the bottom, dividing evenly between the dishes. Place baking dishes onto a baking sheet. Set aside.
Using an electric mixer or in a stand mixer with a paddle attachment, cream together the butter and white sugar. In a small bowl, whisk together the flour, baking powder and cinnamon. Add the flour mixture to the butter mixture, alternating with the milk. Mix just until combined and smooth. Spread this batter evenly over the rhubarb, dividing between your baking dishes. NOTE: be sure the batter doesn't go right up to the top of your baking dish, as you will need some room to pour the liquid over-top.
In a small bowl or measuring cup, combine the hot water, orange juice, cornstarch and sugar. Stir to combine.
Pour evenly over the batter, dividing between your baking dishes.
Place baking dishes into preheated oven (on the baking sheet) and bake for 30-40 minutes (depending on the size of your baking dish) or until top is golden and crusty.
Calories: 290kcal | Carbohydrates: 56g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 61mg | Potassium: 139mg | Sugar: 43g | Vitamin A: 220IU | Vitamin C: 2.8mg | Calcium: 63mg | Iron: 0.8mg