When I made the White chocolate rhubarb downside-up cake, my friend Tara was visiting with me in the kitchen while our handyman did some work on our kitchen ceiling that needed to be done. The irony is that the very same day I made this cake, he was back continuing his work on the ceiling, and Tara was visiting me again! Something about rhubarb, it’s like it brings people together. 😉
I had greater expectations for this cake than my initial expectations for the last rhubarb cake, and they were happily met. It was a bit easier to make, no fussy carmel, no flipping the pan upside-down. I didn’t even have to take the cake out of the pan! I guess that is the beauty of pudding cakes. And to top it off, it was quite delicious.
I enjoyed this one both as a dessert with strawberry ice cream (vanilla would have been equally good I think), and as a breakfast-like dish. It is definitely best served warm, either way. 🙂
This one was also a big hit at our Bible study, it turns out many of the people there are big rhubarb fans. 🙂 I had never had pudding cake before but that is exactly how I would describe it. It wasn’t fluffy at all like regular cake
ought to be, it was almost the consistency of a pound cake, but more moist and reminded me of bread pudding. Delicious all the same. 🙂 I have yet to find a dud in this book, I am quite happy about that. 😀