Nice to have but not necessary
- a cake tester (if not, use a toothpick)
- a silicone brush for greasing the baking pan
3 cups/750 mL diced rhubarb
1/4 cup/60 mL honey
1 cup/250 mL whole wheat flour
1 tsp/5 mL baking powder
1/4 tsp/1 mL salt
1/2 cup/125 mL milk
1 Tbsp/15 mL melted butter
1/2 tsp/2 mL vanilla
1/2 cup/125 mL sugar
1 Tbsp/15 mL cornstarch
1 cup/250 mL boiling water
1/2 tsp/2 mL cinnamon
Preheat oven to 350F/175C.
Grease a square baking dish.
Put the rhubarb in the dish.
Drizzle with the honey.
In a small bowl, mix the flour, baking powder and salt.
Stir with a fork.
Add the milk, butter, and vanilla. Mix well.
(The batter will be stiff.)
Spread the batter over the rhubarb.
In a small bowl, combine the sugar and cornstarch.
Sprinkle this over the batter.
Pour the boiling water over everything.
Sprinkle cinnamon on top.
Bake until a cake tester or toothpick inserted in the cake comes out clean (about 1 hour).
- Use maple syrup instead of honey.
- Use another type of flour instead of whole wheat.
- Use a non-dairy milk substitute (like soy milk) instead of milk.
- Use frozen rhubarb instead of fresh. Be sure to thaw it first. (See "Tips".)
Ideas for making this recipe your own
- Top this pudding cake with whipped cream or a scoop of vanilla ice cream.
- Easter dessert recipes should be pretty! Garnish the pudding cake with your choice of toppings: candy sprinkles, edible flowers, shaved chocolate, nuts, coconut ……
- Melt the butter in the microwave, or in a saucepan on the stove, or in an ovenproof bowl in the oven.
- When I use up a pound of butter, I fold up the foil wrapper and store it in the fridge. One wrapper usually has just enough butter stuck to it for greasing a baking pan. Or I use a bit of the butter I've melted for this recipe, and use a silicone brush to spread it over the baking pan.
- If you don't have a cake tester or toothpick, use a piece of spaghetti to test the cake.
- To thaw frozen rhubarb, place it in a sieve or strainer. Set the strainer over a bowl and leave it at room temperature for a couple of hours. You won't need the liquid in the bowl; discard it.
If you enjoy this recipe, you may also like these other recipes (they would work well as Easter dessert recipes, too):