I was able to get five out of the ramekins I used, instead of the four on the recipe. I could have made six, since as you can see, mine overflowed just a tad! Live and learn, won't make that mistake the next time. Not sure if I will share these or not.... maybe I'll just make another one in an 8x8 pan and take that one to work.
You won't be disappointed, hurry before the rhubarb season is over. I will be freezing some rhubarb this year so I can 'surprise' myself during the winter months by making something like this again.
Individual Rhubarb Pudding Cakes
Cathy Wives with Knives
1/4 cup water
1-1/2 teaspoons cornstarch
1 cup sugar, divided
3 cups fresh chopped rhubarb stalks
1 cup all purpose flour
1-3/4 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
1/2 cup unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract.
Preheat oven to 400 degrees F with the rack in the middle. Butter 4 individual 1-cup ramekins (or an 8 inch square baking dish).
Mix together the water, cornstarch, and 1/2 cup sugar in a small saucepan, then add the 3 cups rhubarb. Bring to a simmer, stirring constantly, and simmer for 4-5 minutes. Remove from heat.
In a separate bowl whisk together the flour, baking powder, salt and remaining 1/2 cup sugar.
In another bowl whisk together the egg, milk, melted butter and vanilla. Add the wet ingredients to the dry ingredients and whisk just until combined - you will have a thick batter.
Reserve 1/2 cup of the rhubarb syrup mixture. Divide the remaining rhubarb mixture among the dishes, then spoon the batter evenly into each ramekin over the rhubarb. Drizzle the remaining rhubarb mixture over the top of the batter in each ramekin. Bake (I usually put my ramekins on a small sheet pan) until a tester inserted into the middle of the cakes comes out clean, about 20-25 minutes.
Cool slightly on a rack before serving. Serve with some vanilla ice cream or whipped cream for a real treat!
Just look at all that rhubarb sauce....
Thanks For Stopping By....
