Total Time
1hr
Prep 15 mins
Cook 45 mins

This recipe originally hails from a 1977 cookbook called "Amish Cooking".

Directions

  1. Mix the first six (6) ingredients together and pour the batter into the bottom of one 9"x13" pan or two round cake pans.
  2. Mix the rhubarb, 2 cups of sugar and boiling water together.
  3. Pour the rhubarb mixture over the batter and bake at 375° for 45-minutes or until done.
  4. Serve with heavy cream or ice cream.
Most Helpful

4 5

Very simple to prepare and you get a very pretty self-saucing pudding. However 3 cups of sugar in a recipe is a lot and I found it way too sweet.The amount of sugar and water could be reduced [?half] in the rhubarb mix. A bit of cinnamon wouldn't go astray either. It barely fitted in a casserole dish. Having said that it didn't stop the two kids [age 3 and 6] polishing off quite a bit of this.

5 5

This was absolutely wonderful tasting rhubarb pudding cake. The longer you bake it the more cake-like it becomes. I used two 9" metal cake pans since I wanted to share one with the neighbors but otherwise I would use a 9" x 12" or 13" baking pan. No way will all this fit into one round cake pan. It's delicious!