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Rhubarb Cinnamon Pudding

Spice Islands®

Rhubarb Cinnamon Pudding


  • Prep Time: 25 minutes
  • Total Time: 50 minutes

12 servings



2 cups brown sugar

1-1/2 cups water

2 tablespoons butter

1/8 teaspoon salt

2 teaspoons Spice Islands® Pure Vanilla Extract


2 cups all-purpose flour

1 cup sugar

2 teaspoons Argo® Baking Powder

2 teaspoons Spice Islands® Ground Saigon Cinnamon

1/2 teaspoon salt

1 cup milk

2 tablespoons butter, melted

1 teaspoon Spice Islands® Pure Vanilla Extract

2 cups chopped rhubarb, fresh or frozen

1 cups chopped pecans


Preheat oven to 350°F.

Combine brown sugar, water, butter and salt in a medium saucepan. Bring to a boil over medium heat; reduce heat and simmer 5 minutes. Remove heat and stir in vanilla. Set aside.

Combine flour, sugar, baking powder, cinnamon and salt in a large mixing bowl. Mix well. Combine milk, melted butter and vanilla in a small bowl. Add liquid ingredients to the flour mixture; blend quickly.

Spread cake batter in a 13x9-inch cake pan that has been sprayed with cooking spray. Sprinkle with rhubarb. Pour sauce over top but do NOT mix into the batter. Sprinkle pecans over the liquid.

Bake 20 to 25 minutes or until the center bubble up. Serve warm. Top with ice cream or whipped cream, if desired.

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