Rhubarb Batter Cake
Rhubarb Batter Cake is the perfect summer dessert. This rhubarb dessert features three layers of flavor with the piece de resistance being a magic, crunchy sugar topping.
Servings: 8 servings
Ingredients
- 4 cups fresh rhubarb, diced
- 1 Tablespoon cornstarch
Cake
- 3 Tablespoons softened butter
- 3/4 cup sugar
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla extract
Crunchy Sugar Topping
- 1/2 cup sugar
- 1 Tablespoon cornstarch
- 1/4 teaspoon salt
- 1/2 cup boiling water
Instructions
- In an 8 x 8 inch greased baking dish, arrange fresh diced rhubarb; sprinkle with cornstarch and stir until evenly coated.
- For the cake, cream softened butter and sugar.
- To the butter and sugar mixture, alternately add dry ingredients (flour, baking powder and salt) and milk and vanilla; beat until smooth.
- Spread cake mixture evenly over rhubarb so that the batter completely is coated from edge to edge.
- Combine sugar, cornstarch and salt; sprinkle entire mixture evenly over cake batter.
- Pour boiling water over the sugar mixture until it is all moistened, approximately 1/2 cup.
- Bake in a preheated 375 degree oven for 45-55 minutes or until golden brown and bubbly.
Notes
- Fresh rhubarb works best in this rhubarb batter cake. Frozen rhubarb will fall apart during baking. It still tastes great, but the consistency is different.
- This is a magic rhubarb cake because boiling water is poured over a sugar mixture right before baking. It forms the most delicious crunchy sugar topping.
- Add just enough boiling water so that all the sugar mixture is moistened. This takes approximately 1/2 cup.
- For a new spin, add some ground cinnamon to the sugar topping.
- Love this magic cake? Try Cherry Batter Cake and Peach Batter Cake.