From Market to Plate: Rhubarb Pudding Cake

Rhubarb seems to be one of those love it or hate it items. Either you are a fan of its fruity tartness, or you want to take a pass.

Thankfully, many of you seem to love it. Tom has been bringing fresh stalks of rhubarb to the Burke Area Farmers Market, and you are snatching them up. That gives us all the happy feels.

I also love rhubarb and tend to a couple small plants in the back of my garden. My current obsession is a Rhubarb Pudding Cake. This old fashioned dessert utilizes basic pantry ingredients, no boxes, a sneaky kind of short cut, and has been on repeat since the first sprouts of rhubarb appeared this spring. 

Pick up some rhubarb with your other shopping at this week's Burke Area Farmers Market and bake up this simple cake. Serve it simply spooned into bowls with a scoop of vanilla ice cream for something that tastes like pure summer.

Rhubarb Pudding Cake

4 cups diced fresh rhubarb

1 cup flour

3/4 cup sugar

1/3 cup milk

3 tablespoons butter, melted

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon 

1/4 teaspoon vanilla extract

Topping:

1 cup sugar

1/2 teaspoon cinnamon 

2 tablespoons cornstarch

1 cup boiling water

Place rhubarb in a greased 8-inch baking pan. In a small bowl, mix flour, sugar, milk, butter, baking powder, salt, cinnamon and vanilla (mixture will be stiff). Spread over rhubarb. 

For topping, combine sugar, cinnamon and cornstarch. Sprinkle over dough. Pour boiling water over all; DO NOT stir. Sprinkle cinnamon on top. 

Bake at 350° for 55-65 minutes.

(May want to place baking pan on a rimmed cookie sheet or over foil to capture any run-over in the oven.)