Rhubarb Cinnamon Pudding
Enjoy a delightful Rhubarb Cinnamon Pudding with a tender cake base and flavorful vanilla sauce—perfect for dessert! [12 servings, 50 min]
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bakingathome.com.
Cooking tools:
- Baking dish
- Saucepan
- Oven
- Stove
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- Cake
- 1 C. milk
- 2 Tbsp. butter, melted
- 2 tsp. Spice Islands® Ground Saigon Cinnamon
- 1/2 tsp. salt
- 2 tsp. Clabber Girl® Baking Powder
- 2 C. all-purpose flour
- 2 C. chopped rhubarb, fresh or frozen
- 1 C. chopped pecans
- 1 C. sugar
- 1 tsp. Spice Islands® Pure Vanilla Extract
- 1/2 C. water
- 2 tsp. Spice Islands® Pure Vanilla Extract
- 2 Tbsp. butter
- 2 C. brown sugar
- 1/8 tsp. salt
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