PREP TIME: 15 minutes
BAKE TIME: 45/50 minutes


1 cup Rogers All Purpose or No Additive Flour

1 tsp baking powder

1/4 tsp salt

3/4 cup sugar

1/2 cup milk

3 tbsp. butter, softened

1 tsp vanilla

3 cups rhubarb, diced



1/2 cup sugar

1 tbsp. cornstarch

2/3 cup boiling water



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Preheat oven to 375 F (190 C). Prepare a 9 inch square baking pan

Cover the bottom of the baking pan with rhubarb and set aside.

Mix 3/4 cup sugar with flour, baking powder, salt, vanilla, butter and milk. Beat together until smooth. Pour over the rhubarb and smooth out.

Mix 1/2 cup sugar and cornstarch together and sprinkle over the batter, then pour the boiling water over the top. This is delicate; start pouring around the sides then into the centre so you do not have an indent in the middle of your cake from the water.

Bake for 45/50 minutes or until a toothpick comes out clean. The top will have a glaze over it.

You can use any fruit in this recipe. However you may wish to reduce the sugar in the glaze to compensate for the sweetness of the fruit.

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