Rhubarb pudding cake from Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth by Julie Richardson

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Ingredients

vanilla beans
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all-purpose flour
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- King Arthur Baking - United States
- Hayden Flour Mills - United States
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

tarae1204 on January 30, 2022

I liked this cake but didn’t love it, and as rhubarb is expensive in my area I wouldn’t repeat. The cake was rich and warm the first night but gummy by the next day. Also, the compote boiled over in the stove- messy! - so keep an eye out for that possibility if you make this.
anya_sf on February 18, 2020

As TrishaCP points out, this is not a typical pudding cake with a custardy layer and cake layer, but just cake with rhubarb compote baked on top. I made a healthier breakfast version using white whole wheat flour and plain yogurt. I enjoyed it, but would have liked even more rhubarb relative to cake.
TrishaCP on May 09, 2013

This recipe starts by making a rhubarb vanilla compote (I reduced the sugar by about 1/3), which is poured on top of a thick sour cream (or yogurt) cake. When I have made pudding cake before, generally the pudding layer is on the bottom and the cake rises up and over it, but that doesn't happen here. (Per on-line pics, the rhubarb is supposed to stay on top.). If you plan to serve this to company, you really should seek out red rhubarb- I had mainly green, which when cooked down turned brown- not too appetizing. But- this is a really delicious cake- and I will definitely make it again.