Whole Wheat Rhubarb Pudding Cake


Whole Wheat Rhubarb Pudding Cake

I love rhubarb and I was in the mood for it, so I made this cake.  All I can say is “Yum”.  If you are using frozen fruit instead of fresh, let it stand for 15 to 20 minutes or until it’s partially thawed but still icy.

  • 5 cups sliced rhubarb
  • 1/4 cup sugar
  • 1 1/4 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup whole wheat flour
  • 1/2 cup chopped pecans
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 3/4 cup milk
  • 1/4 cup butter, melted
  • 1 1/4 cups sugar
  • 1 tablespoon cornstarch
  • 1 1/4 cups boiling water
  • Whipped cream, opt.

Place the sliced rhubarb in a 13 x 9 x 2-inch baking dish.  Sprinkle the 1/4 cup sugar over the rhubarb.

In a medium mixing bowl stir together the all-purpose flour, 1 cup sugar, whole wheat flour, chopped pecans, baking powder, cinnamon, salt, and nutmeg.  Add the milk and melted butter.  Stir till combined.  Spoon the batter over the rhubarb and spread evenly.

In a medium mixing bowl stir together the 1 1/4 cups sugar and the cornstarch.  Add the boiling water and stir till sugar dissolves.  Slowly pour the mixture over the top of the batter.

Bake in a 375 degree oven about 45 minutes or till top tests done.  (To prevent overbrowning, cover the dish for the last 10 minutes, if necessary.)  Let cool for 30 minutes.  Serve with whipped cream, if desired.

Makes 8 to 10 servings.

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