Corona Cookbook: Rhubard Pudding Cake

It's Rhubard Season Yet Again

By: - May 12, 2020


½ cup granulated sugar

2 tablespoons butter

1 cup whole milk

1 cup flour

2 teaspoons baking powder

½ teaspoon salt


4 cups rhubarb chopped int ½ inch pieces

2 teaspoons butter

1 cup granulated sugar

¼ cup water

2 tablespoon brown sugar

1 teaspoon sugar

2 shakes of cinnamon


This is an old New England recipe that I have made a few changes to.

Pre heat oven 350

Cream the ½ cup sugar and 2 tablespoons butter, then add cup of milk. Sift flour, baking powder and salt together. Blend this with the creamed mixture.

Cook together for about 7 minutes over moderate heat the rhubarb mixed with the 2 teaspoons butter, cup sugar and ¼ cup water.

After 7 minutes put the rhubarb in a casserole (a 9x9 or 10x10 works great) then pour the batter over the rhubarb. Sprinkle the brown sugar over the top. Mix the 1 teaspoon sugar and cinnamon together then sprinkle it over the batter.

Bake at 350 for about 30 minutes, sometimes it may take a few minutes more.

Cool then refrigerate 

Its great a little warm or cold and with a little whipped cream on top