Rhubarb Cinnamon Pudding Recipe
- Cook Time: 50 Minutes
- Yield: 12 servings
- As this bakes, it forms a luscious caramel sauce on the bottom!
Ingredients
Cake
- 1 cup milk
- 2 tbsp butter, melted
- 2 tsp Ground Cinnamon
- 1/2 tsp salt
- 2 tsp baking powder
- 2 cup all-purpose flour
- 2 cup chopped rhubarb, fresh or frozen
- 1 cup chopped pecans
- 1 cup sugar
- 1 tsp Pure Vanilla Extract
Sauce
- 1/2 cup water
- 2 tsp Pure Vanilla Extract
- 2 tbsp butter
- 2 cup brown sugar
- 1/8 tsp salt
Directions
- Preheat oven to 350ºF.
- Combine brown sugar, water, butter and salt in a medium saucepan.
- Bring to a boil over medium heat; reduce heat and simmer 5 minutes.
- Remove heat and stir in vanilla. Set aside.
- Combine flour, sugar, baking powder, cinnamon and salt in a large mixing bowl.
- Mix well.
- Combine milk, melted butter and vanilla in a small bowl.
- Add liquid ingredients to the flour mixture; blend quickly.
- Spread cake batter in a 13×9-inch cake pan that has been sprayed with cooking spray.
- Sprinkle with rhubarb.
- Pour sauce over top but do NOT mix into the batter.
- Sprinkle pecans over the liquid.
- Bake 20 to 25 minutes or until the center bubble up.
- Serve warm.
- Top with ice cream or whipped cream, if desired.
