Rhubarb Pudding Cake I Made It

Rhubarb Pudding Cake

DIZ3 9 years ago
Recipe: Rhubarb Pudding Cake
By: Tuilelaith
Date: 5/12/16

This had me from the word “pudding.” With rhubarb in season, I just had to try. Do you know how good this was? So good, that I made 3 in less than 14hrs! The first one hubby and I devoured for dinner. Oops! And, I didn’t even get to take a single photo! That was the only excuse I needed to make another one. The third was for hubby to take to work. Which they raved over, by the way!

It's so sweet, gooey, and moist that it doesn’t even need ice cream. The thin crispy glaze is irresistible. I preferred it best warm from the oven after it cooled about 30min, but it’s just as good hours later. After making 3, I found that 37min. was the perfect baking time. Just when the top turns a beautiful golden color. The other thing I would add is that this would work well with other fruits, especially fresh cherries.

Just a note: There are different varieties of rhubarb. The kind I have is a green. What it lacks in color it makes up for in flavor. Very tart! Think of it as a green vs. red apple.
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bakerme 9 years ago said:

Delicious looking cake, DIZ! I bet the red rhubarb would make it even prettier! Three cakes in 14 hours because you ate the first one for dinner sounds like something we'd do around here - haha!

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LindaLMT 9 years ago said:

I've never had Rhubarb other than stealing it out of the neighbors yard as a kid and eating the stalks raw. Your picture looks amazing and now has me wanting to try it. Recipe saved!

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LindaLMT 9 years ago said:

If someone had to describe what Rhubarb tastes like what would be close. In the picture it looks like it may be like apples, am I right?

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bakerme 9 years ago said:

Linda, it's kinda like the tart taste of a Granny Smith apple with a celery texture, but without the apple or celery flavors. Does that sound as clear as mud? - haha!

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DIZ3 9 years ago said:

Hi, LindaLMT! It probably looks like apples because my variety of rhubarb is green. Most rhubarb is a beautiful red color. I'd say it flavorless. Just sour and tart, especially the green. The neat thing about rhubarb is that it takes on the flavors that are around it. I think that's why strawberry rhubarb pie is so popular. It tastes like a strawberry pie, but the rhubarb adds tartness. In this recipe, my "imagination" says it tastes like a sour cherry pie. The cake batter has almond extract in it and I automatically associate that flavor with cherries and cherry pie filling. I don't think you will be disappointed.

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DIZ3 9 years ago said:

Hi, Bakerme! Well, it wasn't the only thing for dinner. It was dessert! We just couldn't stop the urge to keep going back for more. We finished our 2nd pan, too! I think I will wait a little bit before making another one. Need to lose 5lbs first. lol!

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frankieanne 9 years ago said:

Wow, that looks really good. I've only had rhubarb mixed with strawberries in pie. My grandma always loved to make that with my mom's rhubarb crop. Mom's is the red kind. I didn't know there was a green one! Gorgeous picture. I like how you always have other little "props" in your picture. Keni used to do that sometimes but mine never come out looking right. I need to practice with that more.

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bakerme 9 years ago said:

DIZ, if only I had just 5 pounds to lose! Try 25! :p We've had dessert for dinner before - oink oink! In fact, I made a no-bake dessert first thing this morning that has to be refrigerated several hours. When I just asked my husband what he wants for dinner tonight (we go to our friend's restaurant almost every Friday night), he said, "Dessert!"

Good morning, Frankie! :)

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Good4U 9 years ago said:

Great pics! I love rhubarb and have had both kinds. I bookmarked this to try b/c it will be in season here soon.

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bakerme 9 years ago said:

In case anyone's interested, here's the link to the dessert I made this morning. I already had an 8 oz. can of crushed pineapple on the shelf, so made half the recipe in an 8-inch square pan:

http://www.browneyedbaker.com/no-bake-banana-split-cake-dessert/

I wouldn't call it a "cake", but....that's just me.

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mommyluvs2cook 9 years ago said:

I've been wanting to try rhubarb for some time not, but was a little intimidated thinking it might be "too" sour. I love the sound of this recipe though, and may pick up some rhubarb next time I'm at the store to make this, if it's a decent price. Wonder if our local Farmer's Market has it? Anyway, beautiful pics DIZ!

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chuckieb 9 years ago said:

Totally bookmarking this. I ADORE rhubarb! Looks delish. Your pictures are mouthwatering DIZ3.

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LindaLMT 9 years ago said:

Thanks for explaining Rhubarb everyone. I'm hoping to see it offered out sometime so I can commit to a slice of pie or something. I know I wouldn't be able to get DH to go near it but if he thinks it's apples ... hmmmm.

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DIZ3 9 years ago said:

Thanks, Frankieanne! I think your photos are great! Some of your shrimp photos just want to jump off of the screen! I wasn't always a good photographer. You should see some of my first photos. I've been taking food photos for about 8yrs and you can see the progression. Most of it is experimenting with different things until you find something that works.

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DIZ3 9 years ago said:

Thank You, Good4U! Treasure that green rhubarb. It's hard to find!

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DIZ3 9 years ago said:

Thanks, Mommyluvs2cook! I'm sure you could easily find it at the Farmer's Market. I bet you would like this. We seem to have similar tastes in food.

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DIZ3 9 years ago said:

Thank you, Chukieb! If you like rhubarb, you will not be disappointed with this recipe. It's only flaw is that is makes a small pan. In a way, that's a good thing!

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DIZ3 9 years ago said:

LindaLMT, your DH might like it. My hubby took a pan to work. One guy that doesn't like rhubarb tried it and said it was the first rhubarb dish he's ever liked.

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chuckieb 9 years ago said:

DIZ3, the recipe says that it serves 8. I'm thinking of making this for company this coming week and there will only be four of us. Should I half it? I was worried as you said it only makes a small pan.

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DIZ3 9 years ago said:

Chuckieb, I would not cut this in half. It is a small pan that is perfect for 4 people. I used an 8.5 x 8.5 inch baking pan. Pictured on the plate is a piece that is approximately a 4" square. It's not a tall dessert, maybe only an inch or so high. I can't imagine serving 8 people. Those would be really small pieces!

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ellie1 9 years ago said:

My in-laws would love this...they love rhubarb..... thanks DIZ3 :)))

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chuckieb 9 years ago said:

Thank you!!!!

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bakerme 9 years ago said:

Linda, the rhubarb only looks and cuts like celery in its raw state, but when it cooks up, it becomes much softer. It is tart, though, so if you add enough sugar, your hubby may like it. If you try it, try to get the red kind so it looks "prettier". :)

Wow, DIZ, that's quite an accolade from your husband's co-worker!

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