Rhubarb Pudding Cake - Rhubarb Cobbler RecipeWelcome 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 a recipe that is essentially a rhubarb compote on the bottom with a thin Airy cake on topIngredients: 375 mL (1½ cups) sugar30 mL (2 Tbsp) minute tapioca750g (6 cups) chopped rhubarb310 mL (1 ¼ cups) all-purpose flour5 mL (1 tsp) baking powder125 mL (½ cup / 115 g) unsalted butter, softened175 mL (¾ cup) sugar30 mL (2 Tbsp) lemon juiceZest of one lemon2 eggs75 mL (1/3 cup) milkMethod:Preheat oven to 180ºC (350ºF)In a large pot, combine rhubarb, sugar and tapioca. Bring to a boil, stirring constantly, then reduce to a simmer for 3-5 minutes.Pour the rhubarb filling into an 8X8" baking dish, set aside.Combine the flour and baking powder.Cream the butter and sugar until light and fluffy. Add the eggs, and beat until smooth. Zest in the lemon, squeeze in the juice and continue beating.Stir in the dry ingredients alternately with the milk.Spoon the batter over the rhubarb filling. Bake for 1 hour 25 minutes or until a tester inserted in the centre of the cake comes out clean.Le Gourmet TV Is Now - Glen & Friends Cooking!#LeGourmetTV #GlenAndFriendsCooking
