Description
This old-fashioned dessert magically separates into layers of fluffy buttermilk cake and saucy baked rhubarb as it bakes, for the perfect combination of sweet and tangy in every spoonful. Serve warm from the oven, either as-is or with a scoop of vanilla ice cream if you're feeling extra-fancy.
Ingredients
Scale
Rhubarb Layer:
- 3 cups chopped fresh rhubarb
- 1/4 cup sugar
- 1/2 tsp ground cinnamon
Cake Layer:
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk
- 3 tbsp melted butter
Topping:
- 1/2 cup sugar
- 1 tbsp cornstarch
- 3/4 cup boiling water
Instructions
-
Preheat oven to 350F, and start boiling water for the topping.
- To make the rhubarb layer, combine the rhubarb, sugar and cinnamon in an 8-inch square baking dish. Stir to coat the rhubarb with sugar, then spread out into an even layer over the bottom of the dish.
- Next, make the cake layer. In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder and salt. Add the buttermilk and melted butter, and stir just until combined. Spoon onto the rhubarb layer, and spread out into an even layer, completely covering the fruit.
- Finish with the topping. Stir together the sugar and cornstarch, and sprinkle all over the batter. Carefully pour the boiling water over top. (It will look like a soggy mess, but don't worry - I promise it'll all sort itself out while it bakes!)
- Bake in preheated oven for 45-50 minutes, or until sauce is bubbly and cake is golden-brown on top. Let sit for 10-15 minutes to allow the filling to thicken up, then scoop into serving dishes while still warm. Serve as-is or with a scoop of vanilla ice cream.
Notes
Using Frozen Fruit: This recipe works beautifully with frozen rhubarb if you don't have any fresh. Use the same quantity of chopped frozen rhubarb, straight from the freezer, and extend the baking time by about 5-8 minutes to compensate.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Desserts
- Method: Baked
- Cuisine: Canadian