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.
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.