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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Tender, lightly spiced vanilla cake covers a layer of juicy rhubarb. The batter may not cover all of the fruit, but it spreads as the pudding cake bakes. Ingredients:
1 cup all-purpose flour |
1 1/4 teaspoons baking powder |
1/8 teaspoon salt |
5 tablespoons unsalted butter, softened |
1 1/3 cups granulated sugar, divided |
1 teaspoon vanilla extract |
1/4 teaspoon ground cinnamon |
1 large egg |
1/2 cup 1% low-fat milk |
4 cups (1-inch-thick) slices rhubarb (about 1 pound) |
cooking spray |
1 teaspoon powdered sugar |
Directions:
1. Preheat oven to 350°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. 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. Beating at low speed, add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; beat just until smooth.
3. 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. Sprinkle with powdered sugar.
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