We are lucky in Adams County, Pa., to be surrounded by farmland that produces such a variety of crops – both large and small. We may be the largest apple producing county in Pennsylvania, but our growers provide us with many small-batch crops as well – like rhubarb. Visit any of Adams County’s farmers’ markets or countryside markets in the springtime, and you’ll be sure to come across home-grown rhubarb. If you’re anything like us, it sparks your interest, but you just aren’t sure how to use it. We turned to Hollabaugh Bros. Fruit Farm and Market for a recipe for rhubarb pudding cake.
If you like the texture of pudding and the taste of cake, you will love this rhubarb pudding cake. Once baked, the combination of ingredients turns into a dreamy, delicious dessert. The rhubarb cooks down and turns into a melt-in-your-mouth, sweet compote at the bottom of the baking dish that complements the cake layer that is perfectly soft and pudding-like. This dessert is full of flavor, wonderful right out of the oven and perfect served with a scoop of vanilla ice cream! Next time you see rhubarb, don’t pass it up – give this rhubarb pudding cake a try!
Rhubarb Pudding Cake
Recipe from Hollabaugh Bros., Inc.
2 cups rhubarb (chopped)
1 3/4 cup sugar (divided)
3 tablespoons butter (softened)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup flour (sifted)
1 tablespoon cornstarch
2/3 cups boiling water
Cover the bottom of an 8 or 9-inch square pan with fruit.
Mix ¾ cup sugar, butter, baking powder, salt, extracts, milk and flour together (add a little more milk if it is too thick to pour); pour over fruit.
Mix remaining sugar and cornstarch; sprinkle over mixture in pan.
Pour boiling water over the top.