Rhubarb Pudding Cake – Rhubarb Cobbler Recipe

Rhubarb Pudding Cake – Rhubarb Cobbler Recipe

welcome friends it is late spring early
summer which means there is a lot of rhubarb out in the garden so today I’m
going to make something that is essentially a rhubarb compote on the
bottom with a thin Airy cake on top so the first thing is to chop up all of
this rhubarb and I just give it a rough chop and I also I don’t peel my rhubarb
I know a lot of people do but it’s just not something that my family ever did
when I was growing up and so I just don’t bother to do it now so I’m gonna
chop this all up and get it into this pot now into that I also put some sugar
and as a thickener I put minute tapioca now you don’t need to put water in here
there’s enough water that will be released almost immediately from the
rhubarb and you just want to stir it around and you want to cook this until
the rhubarb starts to break down and the sugar is fully dissolved you don’t have
to cook it all the way down because we are gonna bake it in the oven for about
an hour hour and a half so I’m just gonna let that simmer away a little bit
while I move on to the cake portion first thing baking powder and flour and
we just give that a stir to mix it together and now in this bowl we’re
going to cream together some butter and sugar next in is 2x will just cream those in
as well looking good so now we’re going to zest
in one lemon I find lemon goes great with rhubarb but
so does ginger so if you wanted to put some ginger in this I think that would
work really well so I’m gonna put in about a tablespoon of lemon juice
and just catch the seeds with your fingers it’ll be okay and we’ll just beep that in looking good
we are now done with the beater that tastes fantastic so I need put a third
of a cup of milk and now we just mix in the flour and the milk a little bit at a
time alternating between the two just to mix this into a nice cake batter the batter is done the rhubarb is ready
now it’s time to assemble this so we put the rhubarb in the bottom of this baking
dish and I’ve put this on a baking tray because it probably will bubble over and
then on top we put the cake and then into the oven all right so cake
rhubarb putting cake which is perfect because it’s reversed
rhubarb seasons it is rhubarb season now let’s see it looks like a bit like a
what does the Apple when you put the cake on top oh yeah I don’t know what
that’s called an apple crisp it’s Apple brown Betty we’ve made one but this is
almost like sauce and cake now that I’m looking at it it is me I don’t know how
much we like sauce and cake so getting the cake on to the really
liquidy rhubarb at the beginning was a little bit difficult that way that’s why
divots around it so I wouldn’t I wouldn’t put it on that way again what
would you do differently um I’d put it on with smaller spoon I put on a couple
of big dollops and that was no problem really a giant doll let me let you know
what doesn’t matter tastes amazing mm-hmm
tart sour rhubarb which I really like it’s not overpowered by too much sugar
which sometimes you can get a clawing sweetness on the bottom of a yes your
rhubarb and the cake just a hint of lemon in the cake which
sort of balances it out a little bit somehow I don’t know why because it’s
too tart sour to tart things but yet it works together and of course I suspect
if you like many people who find it to chart yeah you throw in strawberries you
throwing other fruits there’s lots of ways other fruits on the bottom instead
of rhubarb yeah definitely yeah or a mixture of other fruits like
strawberry and rhubarb or strawberry and rhubarb would be bars and blueberries
but they’re not in the same season I don’t know out of the freezer and you
could also I think I said this while I was making it you could put ginger in
this and the cake mm-hmm or even ginger in the rhubarb ginger and rhubarb is I
like to yeah it’s really a lot um so give it a try try new things let us know
thanks for stopping by see you again soon you

Only registered users can comment.

  1. That seems pretty much like how my mother does it, only she always uses way too little sugar so the entire thing turns out very tart.

  2. Looks good. I don't think I've ever had rhubarb, in fact I think this is the first time I've seen it before preparation. I was thinking why was the celery funny colors initially.

  3. The mew knife looks good in action Glen. Makes me think of looking into a new blade for my kitchen.

  4. Glenn again not to make you feel old… But….oh my God! my grandma on my mom's side had huge patches of rhubarb in the backyard.. they were fenced off so that us kids would stay out of them because the leaves are poison… That being said I can remember her dipping into rhubarb stocks just like celery stalks in sugar and eating them.. they'd make you pucker up like a ๐Ÿ‹ !! I have never loved sweets so I don't remember ever eating a rhubarb desert of any kind.. but I'd love to try it..

  5. We grew tons of rhubarb in our garden when I was a kid in northern Ontario, and ate rhubarb crumble regularly. It also got canned in various configurations. Now I'm an adult, live in southern Ontario and don't have a vegetable patch. I would love to make this, except I don't think I have ever seen rhubarb for sale in a grocery store, or farmers market.

  6. Can you use less sugar with the rhubarb? It seems a lot of sugar to me. If necessary can you add suger at a later stage to the rhubarb?

  7. I peel it only if it is rough and stringy. Depends on the rhubarb.

    Rhubarb-ginger marmalade is my favourite marmalade, but not easy to find in stores… so I made some: and it was as easy as cake.

  8. Hullo Glen! Yet again you have made my mouth water: I love rhubarb, especially the first shoots of the season before it becomes woody. I've never made a cake like this, though: normally I'd make a sorbet (really refreshing) or a crumble, which is basically sweet pie pastry without water to bind it. I'm not sure if that style is common in the US/Canada as I'm from the UK. Still, again, thank you! ๐Ÿ™‚

  9. I've never liked strawberries in rhubarb. It just gets watery and ichey and the flavors really aren't that good together. A lady I know did a rhubarb pie with tart pie cherries that was exceptional. Much better than strawberries if you want to mix it

  10. Never heard of anyone peeling rhubarb. Though I miss my grandmas rhubarb jam…haven't made it myself in a long time.

    Grandmas recipe came from the back of a jello box in like the 1970s. There's a more modern version from the 2000s, but they removed some ingredients.

    1970s version:
    6 cups finely chopped fresh rhubarb (about 1-1/2 lb.)
    1 basket strawberries chopped (5-10 strawberries)
    1 can crushed pineapples
    3 1/2 cups sugar
    1/4 – 1/2 cup water
    1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin

    2000s version (on the jell-o site):
    6 cups finely chopped fresh rhubarb (about 1-1/2 lb.)
    3 1/2 cups sugar
    1/4 cup water
    1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin

  11. A little hint. Tried to make this cake, and ended up mixing in some homemade elder flower sirup into the rhubarb, and it went really well together. It made it a little sweeter, and gave it some floral notes

  12. Letโ€™s go Raptors!!

    (Just want to say Iโ€™ve been making your various recipes almost daily for the past week – really enjoying myself, so thank you!)

  13. This is a definite recipe to make, its one my wife and I have made many times, absolutely one of my favourites, thank you Glen, great video, the tartness is good, apple is a good pairing with rhubarb ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿฆ˜๐Ÿฆ˜๐Ÿฆ˜๐Ÿฆ˜

  14. "I don't peel my rhubarb, my family never did so I just don't" SOLD! anything that reduces the amount of work I have to put in, absolutely sold on it!

  15. I made an apple and rhubarb crumble once with hazelnut meal in the crumble top. Our dinner guests loved it!

  16. My rhubarb is ready to be picked again. I'm thinking cherry rhubarb, but I had never considered pudding. What exactly is sauce 'n cake?

  17. Glen this looks amazing, such simple ingredients, too. Never even heard of this before. Def gonna try this, Thanks!!

  18. Perhaps piping the cake on could help with the eveness. If it's worth the effort ๐Ÿ˜‚. Great video as always!

  19. Anyone else think what he was holding in the thumbnail was some sort of delicious homemade ice pops?…. Just me, okay kool.

  20. Normally you would not think to combine them but I had a Golden Delicious apple tree and rubarb in my garden and they are a tasty combination for a pie.

  21. You can cut some of the sugar by adding a couple of chopped granny smith apples with the rhubarb. Yum ๐Ÿ™‚

  22. A couple bakeries around here offer a rhubarb-custard pie, which I think would seem very similar to rhubarb cake. The sweet and neutral cake (or custard) sort of foils the tartness of the rhubarb.

    Incidentally, were you thinking of an apple crisp? That is the apple version of a cobbler. Cobbler is usually made from peaches or stone fruit; berries are used to make a crumble or buckle or grunt. All of these desserts are cousins of one another.

  23. Hey Glenn, as someone who used to live in southern ontario, I am wondering if you could make a Peameal bacon recipe?

  24. Huh? Peel rhubarb? Never heard of such a thing! My family loves rhubarb dump-cake: no stirring, no mixing, use raspberry or strawberry jello (or fresh strawberries and sugar), lemon cake mix sprinkled over top, a little melted butter, 1/2 – 1 cup water, in the oven until bubbly and lightly browned. Yum! Peel rhubarb? Never. Yours sound yummy, too.

  25. can you try making chili sometime? i know it sounds like an easy dish and there is a lot of recipes online but there isn't actually any good ones and not a lot of them make good chili from scratch. i would love to see your take on it.

  26. Greetings from Finland. Yard plenty of rhubarb, so going to try this. Usually just make a pie or some custard. Goes great as flavoring in white currant juice.

  27. Minut tapioca. Brillant. Never thought of that. Will put this on the "to try" list. We've been eating rhubarb crisps like crazy, so this will change it up a bit. Also, rhubarb into marmalade is fabulous. 2 lbs rhubarb, 2 lbs sugar, 2 oranges with only the orange skin shredded (no pith) and the pulp chopped up. Cook to gel stage. Process 10 minutes in a water bath.

  28. I work in the produce department of a grocery store. A customer asked what the red celery-looking thing is and I didn't know, I had to ask two people that I work with before we figured out it was rhubarb haha. I've never tasted it before so I might try out this recipe! Thanks!

  29. We grew up eating rhubarb crumble, one of my all time favourite desserts, we never peel rhubarb, just give it a good wash and cut off obviously the leaves but the stalk part that attaches to the bulb. We grow our own though, might need peeling if comes from supermarket as it wonโ€™t be as fresh as our just picked rhubarb.

  30. I thought it was a rhubarb crumble for a second. You can rough chop a Bramley apple with the rhubarb too!

  31. I should try that. The only thing I can grow in my backyard is cactus, rocks and Palo Verde trees. Off to the supermarket for me.

  32. I've never had rhubarb before but it sounds really good since I like sour things, if I were to make it I'd probably go for less cake more like a cobler though cause I'm not a huge cake fan.

  33. I know you colonials can't use scales (runs and hides hahaha!) but for us back in the Mother Country (must be all this Brexit nonsense!) can we have either a conversion table somewhere or the recipes in grams please?

Leave a Reply

Your email address will not be published. Required fields are marked *