Vegetables Rhubarb Rhubarb Pudding Cake 3 Reviews When The Chew co-host Carla Hall wants to lighten a dessert, she adds fruit. In this supermoist, cinnamony pudding cake, she uses rhubarb (technically a vegetable but treated like fruit here). However, Hall says you can also add strawberries, or swap in peaches or berries. Slideshow: Cake RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners. By Carla Hall Carla Hall Instagram Website Carla Hall first won over audiences when she competed on Bravo's Top Chef and Top Chef: All Stars and shared her philosophy to always cook with love. She believes food connects us all, and she strives to communicate this through her work, her cooking, and in her daily interactions with others.Expertise: cooking, soul food, food TV, cookbooks.Experience: Carla spent 7 years co-hosting ABC's Emmy award-winning, popular lifestyle series The Chew, and she currently brightens the mornings of millions as a Culinary Contributor to Good Morning America. Carla is featured on Food Network shows such as BakeAway Camp, Thanksgiving Baking Championship, Holiday Baking Championship, and Worst Cooks in America, as a judge and a host. She was also a judge on Netflix's Crazy Delicious. Carla hosts a podcast on the Wondery Platform, called Say Yes with Carla Hall, focused on interviews with successful people to explore how they overcame challenges and found ways to flourish. Her latest cookbook, Carla Hall's Soul Food: Everyday and Celebration, was published in 2018, landing on best cookbook lists across the country and receiving a NAACP Image Awards nomination.Born in Nashville, Carla grew up surrounded by soul food. When the time came for her to select her career path, she first opted for a business route – she graduated from Howard University's Business School and worked as an accountant for two years – before deciding to switch gears to work as a runway model. It was during that time, as she traveled (and ate) her way through Europe for a few years, that she truly realized her deep-rooted passion for food could be her career path.Today, she is a trained chef who has worked in several professional restaurant kitchens in and around the Washington, D.C. area and is an accomplished television personality and author. In addition to being featured in numerous cookbook collections including The Chew series of cookbooks, she authored Carla's Comfort Food: Favorite Dishes from Around the World and Cooking with Love: Comfort Food That Hugs You.Carla is very active with a number of charities and not-for-profit organizations that reflect her passion for causes close to her heart. She is on the board of trustees for Helen Keller International, Pajama Program, GenYouth, and 4H. The thread which runs through all of these things is advocating for the physical and mental well-being of children.Carla lives in D.C. with her husband, Matthew Lyons. Food & Wine's Editorial Guidelines Published on January 4, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Fredrika Stjärne Active Time: 15 mins Total Time: 45 mins Yield: 1 9-inch cake Ingredients 6 tablespoons unsalted butter, at room temperature, plus more for greasing 1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon cinnamon 1/4 teaspoon salt 1/2 cup packed light brown sugar 1 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg 1/2 cup whole milk 3/4 pound rhubarb stalks, cut into 1/2-inch slices (about 3 1/2 cups) Directions Preheat the oven to 350°. Butter a 9-inch-square glass or ceramic baking dish. In a medium bowl, whisk the flour with the baking powder, cinnamon and salt. In a large bowl, using an electric mixer, beat the 6 tablespoons of butter with the brown sugar and 1/2 cup of the granulated sugar at medium-high speed until pale and fluffy, about 5 minutes. Reduce the speed to medium and beat in the vanilla and egg. Scrape down the side and bottom of the bowl. At low speed, beat in the dry ingredients and milk in 3 alternating additions, scraping down the bowl as necessary. In another medium bowl, toss the rhubarb with the remaining 1/2 cup of granulated sugar. Spread in the bottom of the prepared baking dish. Dollop the cake batter over the rhubarb and spread it evenly. Bake for 30 minutes, until the cake is golden brown and a cake tester inserted in the center comes out clean. Let the cake cool in the pan on a wire rack and serve warm or at room temperature. Make Ahead The cake can be kept at room temperature for up to 6 hours. Serve With Whipped cream. Rate it Print