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.
Author: My Dairy-Free Gluten-Free Life
2 Cupsfresh Rhubarb Chopped
1 ½CupsSugar Divided
3TablespoonsButter SubstitueSoftened (dairy free)
1CupGluten Free Flour
Chop your rhubarb and place it in the bottom of a small square glass pan that has been greased.
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.