Rhubarb Pudding Cake
A delightfully crispy top and gooey rhubarb pudding underneath.
Ingredients
• 41/2 c. 1/2-inch slices rhubarb (about 11/2 lb. frozen, thawed and drained)
• 2 c. flour
• 11/2 c. sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 6 tbsp. melted butter
• 2/3 c. milk
• 1 tsp. vanilla
• 1 egg
Topping:
• 1 c. sugar
• 1 tbsp. cornstarch
• 1/2 tsp. cinnamon
• 11/4 c. boiling water
Directions
Preheat the oven to 350 degrees; lightly grease a 9- by 13-inch pan. Scatter the rhubarb evenly into the prepared pan.
Sift together flour, 1½ cups of sugar, baking powder and salt and transfer to the large bowl of an electric mixer. Beat in the melted butter, milk and vanilla, scraping down bowl and beaters. Beat in the egg, scraping down bowl and beaters. Batter will be thick.
Drop batter over rhubarb by heaping tablespoons, then gently spread to fill the pan edge to edge, completely covering the rhubarb.
For the topping, combine the 1 cup of sugar, cornstarch and cinnamon. Sprinkle evenly over batter. Gently pour the boiling water over all.
Bake about 50 minutes, until a toothpick inserted in the middle (but not all the way down — the rhubarb layer will be gooey) comes out clean.