Rhubarb Pudding Cake

My family has enjoyed this pudding cake for the last few years I've been making it.  It is a dessert that always disappears quickly!  It can be served warm or cold and goes perfect with a scoop of vanilla ice cream.

Rhubarb Pudding Cake

Ingredients
1st Layer
2 cups chopped rhubarb

2nd Layer
1/3 cup white sugar
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla
3 tbsp. margarine
1/2 cup milk

3rd Layer
1/3 cup white sugar
1 tbsp. cornstarch
2/3 cup boiling water

Directions
1.  Cover bottom of a 8" or 9" square pan with rhubarb.  You could also use a deep dish pie pan.
2.  Mix 1/3 cup sugar, flour, baking powder, salt and vanilla.  Cut in margarine.  Add milk and stir to combine.  Pour on top of fruit.  (If mixture is too thick to pour, add a little more milk).
3.  Mix 1/2 cup sugar with cornstarch.  Sprinkle over mixture in pan.
4.  Pour boiling water on top of entire mixture.
5.  Bake at 375F for 45 minutes.

Rhubarb Muffins

Rhubarb season is on now where I live.  Yay!!  I love baking with rhubarb.  I dusted off my recipes and pulled out this one for rhubarb muffins.  They have a cinnamon sugar topping that makes them extra special.

Rhubarb Muffins

Ingredients for Muffins

2 1/2 cups flour

1 1/2 cups brown sugar

1 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1 egg, lightly beaten

1 cup buttermilk

2/3 cup oil

1 tsp. vanilla

2 cups chopped rhubarb

Ingredients for Crumb Topping

1/2 cup white sugar

2 tsp. cinnamon

1 tbsp. margarine, melted 

Directions

1.  Combine flour, brown sugar, baking soda, salt and cinnamon in a bowl.

2.  Combine wet ingredients in another bowl: egg, buttermilk, oil and vanilla.

3.  Add wet ingredients to dry ingredients and stir till combined.

4.  Fold in rhubarb.

5.  Fill muffin liners (I used regular liners but next time I would use the tall liners with high sides as the crumb topping spreads onto pan).

6.  Combine crumb topping ingredients: sugar, cinnamon, margarine.

7.  Sprinkle muffins with crumb topping.

8.  Bake at 375F for about 18-20 minutes.

I was able to get 17 muffins by filling the liners about 3/4 full.  

Rhubarb Muffins

I adapted this recipe to use rhubarb which has been growing in our garden.  These muffins have a cake like texture and taste great!  As a side note, they come off the paper liners really easily.  I hate when muffins leave half the muffin behind on the liner!

Ingredients:
1/3 cup shortening
1/2 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2/3 cup chopped rhubarb

Topping:
2 tbsp. sugar
1 tsp. ground cinnamon

Directions:
1.  Cream shortening, sugar and egg.
2.  Combine dry ingredients and add to creamed mixture alternatively with milk.  Stir until just combined.
3.  Mix in rhubarb.
4.  Fill paper liners.
5.  Mix topping ingredients of sugar and cinnamon.  Spoon desired amount on top of muffin.
6.  Bake at 325F for 20-25 minutes.

Yield: 9 muffins

Rhubarb Buttermilk Coffee Cake

I remember my mom making this coffee cake years ago.  We were recently gifted some rhubarb and I decided to make this cake.  It is just as light and flavourful as I remember!

Ingredients:

2 cups diced fresh or frozen rhubarb

1/4 cup plus 2/3 cup sugar; divided

1/2 cup butter, softened

2 eggs

1 1/2 tsp. vanilla

1 1/2 cup all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1/8 tsp. baking soda

3/4 cup buttermilk

Directions:

1.  Combine rhubarb and 1/4 cup sugar; set aside.

2.  Cream butter and remaining sugar until light and fluffy.

3.  Add eggs, one at a time.  

4.  Stir in vanilla.

5.  Combine flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk.

6.  Fold in rhubarb.

7.  Pour in a greased 9" square pan.

8.  Combine 2 tbsp. brown sugar and 1/2 tsp. ground cinnamon; sprinkle over batter.

9.  Bake at 350F for 25-30 minutes.