I love Rhubarb and found this great recipe for a dump cake that makes a wonderful Rhubarb Pudding Cake! We harvest fresh Rhubarb all summer. I tried this recipe with frozen rhubarb and it doesn’t work as well, just a warning if you freeze rhubarb. I like this cake with fresh rhubarb. You could use any type of fresh fruit as the base but I love the tartness of the rhubarb with the sweet cake.
Rhubarb Pudding Cake, Gluten and Dairy Free
And what nutrition do you get from Rhubarb? Well how is this – Rhubarb is a good source of Magnesium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Calcium, Potassium and Manganese.
If you are not familiar with Rhubarb, you do not use the leaves on top of the stalks. They are poisonous. Just throw them in your compost pile. Save those wonderful stalks for your pies, cakes and even drinks. Yes even juice my rhubarb for tart summer drinks mixed with OJ and squirt! One more growing fact for Rhubarb, do not let them flower. They send up bulby like white flower spikes. Break those off as soon as you see them. You don’t want them to flower…so that the plant keeps putting energy into making more edible stalks.
Recipe for Rhubarb Pudding Cake, Gluten and Dairy Free
Rhubarb Pudding Cake, Gluten & Dairy Free
Ingredients
- 2 Cups fresh Rhubarb Chopped
- 1 ½ Cups Sugar Divided
- 3 Tablespoons Butter Substitue Softened (dairy free)
- 1 Teaspoon Baking Powder
- ¼ Teaspoon Salt
- ½ cup Almond Milk
- ½ Teaspoon Almond Extract
- ½ Teaspoon Vanilla Extract
- 1 Cup Gluten Free Flour
- 1 Cup Boiling Water
- ½ Cup Cornstarch
Instructions
- Chop your rhubarb and place it in the bottom of a small square glass pan that has been greased.
- Set aside.
- In a bowl, mix together butter, baking powder, salt, milk, almond extract, vanilla extract, flour, and half of the sugar.
- Pour the mixture evenly over the fruit.
- Next, in a separate bowl, mix together the other half of your sugar and your cornstarch.
- Sprinkle this evenly over the top of your mixture that you poured on the fruit.
- Take your boiling water and pour it evenly over the top of the dry mixture. If you want a crispier cookie looking top like the one in the photo, use half the water. If you prefer a softer top, use all the water suggested.
- Place in the oven for about 45 minutes at 375 degrees.
Notes
Nutrition
This looks fantastic! I’ve never made pudding before, so this is definitely on my list of homemade recipes to make.
I LOVE rhubarb and this recipe looks amazing! I’ve never made a homemade pudding before.
I am keeping this recipe and will try to make it this weekend for the kids to enjoy.
The recipe says 1/2 almond milk. Is that 1/2 cup?
Yes it is 1/2 cup almond milk Camille. thanks I corrected the recipe to reflect that.
This looks so good, thanks for sharing.
I love rhubarb and never knew it was so nutritious!
for the almond milk, is it 1/2 C? you are missing something
Yes Diana…it is 1/2 cup almond milk. I just changed the recipe 🙂
It looks absolutely amazing! Thank you for the recipe, I can’t wait to try it.