Rhubarb Pudding Cake, Gluten & Dairy Free
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.
Servings: 12 servings
Calories: 185kcal
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
Nutritional values are based on one serving
Nutrition
Calories: 185kcal | Carbohydrates: 38g | Protein: 1g | Fat: 3g | Sodium: 88mg | Potassium: 99mg | Fiber: 1g | Sugar: 25g | Vitamin A: 20IU | Vitamin C: 1.7mg | Calcium: 54mg | Iron: 0.6mg