Sometimes I just need to bake. As I rode by a farm on my way home today I stopped in to pick up some fresh strawberries and saw a heap of fabulous looking rhubarb. I couldn't walk away without it and threw some fresh eggs in the mix as well. I loaded up my basket made my way home to find my roommate in the kitchen. We had a lovely evening cooking, baking, talking, and of course reaping the rewards of our labor. I made this pudding cake originally found in Cooking Light some years ago. I have left the recipe as written, but I always like to reduce the sugar a bit (I really love the tartness of the rhubarb). This is super simple to make for a casual dessert.
Recipe after the jump.
Rhubarb Pudding Cake
serves about nine
Ingredients
- 1 c flour
- 1 1/4 tsp baking powder
- 1/8 tsp salt
- 5 Tbsp butter, softened
- 1 1/3 c sugar, divided
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1 large egg
- 1/2 c 1% low-fat milk or soy milk
- 4 c (1-inch-thick) slices rhubarb (about 1 pound)
- Cooking spray
Preparation
- Preheat oven to 350°.
- Combine flour, baking powder, and salt, stirring well with a whisk.
- Place butter in a large bowl, and beat with a mixer at medium speed until smooth. Add 2/3 cup granulated sugar; beat until well blended. Add vanilla, cinnamon, and egg, beating well.
- Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; beat just until smooth.
- Combine rhubarb and remaining 2/3 cup granulated sugar in an 8-inch square baking dish coated with cooking spray. Spoon batter over rhubarb mixture. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean.
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