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Sophie Bennett

Magic Rhubarb Cake with Sauce Layer

A classic rhubarb pudding cake that magically forms a soft cake on top and a sweet sauce underneath while baking.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups rhubarb chopped
  • 1 cup all-purpose flour
  • 1 3/4 cups sugar divided
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 3 tablespoons butter melted
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 tablespoon cornstarch
  • 2/3 cup hot water

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Place chopped rhubarb evenly in a baking dish.
  3. Mix flour, 3/4 cup sugar, baking powder, salt, cornstarch in a bowl.
  4. Stir in milk, melted butter, vanilla, and almond extract until just combined.
  5. Pour batter over rhubarb without stirring.
  6. Dissolve remaining sugar in hot water and carefully pour over batter.
  7. Bake for 45–50 minutes until top is set and golden.
  8. Let cool slightly before serving warm.

Notes

Do not stir after adding hot water or the pudding layer will not form correctly. Best served warm for proper texture and flavor. Overbaking can dry the top, so check near the end of bake time.