The best delicious Whole Wheat-rhubarb Pudding Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Whole Wheat-rhubarb Pudding Cake recipe today!
Hello my friends, this Whole Wheat-rhubarb Pudding Cake recipe will not disappoint, I promise! Made with simple ingredients, our Whole Wheat-rhubarb Pudding Cake is amazingly delicious, and addictive, everyone will be asking for more Whole Wheat-rhubarb Pudding Cake.
What Makes This Whole Wheat-rhubarb Pudding Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Whole Wheat-rhubarb Pudding Cake.
Ready to make this Whole Wheat-rhubarb Pudding Cake Recipe? Let’s do it!
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5 c Sliced rhubarb
1/4 c Sugar
1 1/4 c All purpose flour
1 c Sugar
1/2 c Whole wheat flour
1/2 c Chopped pecans
1 1/4 ts Baking powder
1/2 ts Ground cinnamon
1/4 ts Salt
1/8 ts Ground nutmeg
3/4 c Milk
1/4 c Margarine or butter; melted
1 1/4 c Sugar
1 tb Cornstarch
1 1/4 c Boiling water
Whipped cream; optional
Place the sliced rhubarb in a 13x9x2 inch baking dish. Sprinkle the 1/4 cup
sugar over the rhubarb. In a medium mixing bowl stir together the
all-purpose flour, the 1 cup sugar, whole wheat flour, chopped pecans,
baking powder, cinnamon, salt, and nutmeg. Add the milk and melted butter.
Stir till combined. Spoon the batter over the rhubarb and spread evenly. In
a medium mixing bowl stir together the 1 1/4 cups sugar and the cornstarch.
Add the boiling water and stir till sugar dissolves. Slowly pour the
mixture over the top of the batter. Bake in a 375 oven about 45 minutes or
till top tests done. Let cool for 30 minutes. Serve with whipped cream if
desired.
Yields
8 Servings
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