A delicious way to showcase spring rhubarb! This super moist, lightly spiced cobbler-like pudding cake is easy, warm, and so comforting. A simple, juicy rhubarb compote is layered with a tender, vanilla butter cake and topped with a crisp, caramelized sugar crust. Before baking, boiling water is poured on top of the cake which magically separates while baking into layers of fluffy, light cake on top and tender baked fruit on the bottom with a rich pudding-like sauce. The top is delicate and sweet, while the bottom is creamy and tangy.
Ingredients
Rhubarb Compote Layer
3 cups fresh rhubarb, diced
¼ cup granulated sugar
½ tsp ground cardamom
Vanilla Butter Cake Layer
1 cup all-purpose flour
½ cup granulated sugar
⅓ cup whole milk
⅔ cup unsalted butter, melted and slightly cooled
1¼ tsp baking powder
½ tsp salt
1 tsp pure vanilla extract
Sugar Topping
¾ cup confectioners’ sugar
1 Tbsp cornstarch
¾ cup boiling water
Directions
Rhubarb Compote Layer
Preheat oven to 350°F. Spray a 9-inch square pan with non-stick cooking spray.
In a large bowl, combine the rhubarb, sugar, and cardamom. Stir until the rhubarb is evenly coated, then pour into the prepared pan and spread into an even layer.
Vanilla Butter Cake Layer
In a separate medium bowl, whisk together the flour, granulated sugar, milk, cooled melted butter, baking powder, salt, and vanilla extract until smooth. Pour over the rhubarb in the pan and spread into an even layer.
Sugar Topping
In another separate small bowl, combine the confectioners’ sugar and cornstarch. Sprinkle this mixture evenly on top of the batter in the pan. Then carefully pour the boiling water over the top. (It will look like a mess, but do not stir.)
Bake for 45-50 minutes, or until the sauce is bubbly and the cake is golden brown on top. Remove from the oven and allow to cool for 10-15 minutes to thicken slightly before serving.
Serve warm and top with whipped cream or ice cream for an extra treat. Refrigerate leftovers.