This old-fashioned rhubarb pudding cake is a perfect way to enjoy Spring rhubarb! Comes together quickly and easily and is lovely served warm from the oven.
If you have nostalgic memories of stewed rhubarb then you will love this rhubarb pudding cake! The bottom layer of rhubarb cooks up soft, sweet and saucy, while the top is a lovely light, sugar-crusted cake.
Ingredients and substitutions
A few notes about the key ingredients …
Rhubarb: You can use either fresh or frozen rhubarb for this dish. In fact, I think frozen rhubarb makes the fruit at the bottom even a bit saucier.
Sugar: Sweetness is always a very subjective thing. Rhubarb typically needs more sugar to balance the tartness, but the exact amount is up to you. Use the lower amount for the topping if you want a more tart rhubarb note or the higher amount for sweeter rhubarb.
Cornstarch: The cornstarch is used to thicken the fruit sauce. If you don’t happen to have any on hand, it isn’t a deal-breaker. Your fruit sauce at the bottom will still be delicious, just not as thick.
How to make rhubarb pudding cake
- Scatter fresh or frozen diced rhubarb into the bottom of a baking dish.
- Mix together the batter ingredients.
- Pour the batter over the top of the rhubarb and spread evenly.
- Sprinkle the sugar and cornstarch mixture over top of the batter.
- Pour the boiling water over the top of the sugar layer.
- Ensure that the baking dish is on top of a baking sheet to catch bubbleovers. Place into the preheated oven and bake.
Recipe video
Recipe tips!
- Any glass or metal baking pan, square or round (or deep dish pie plate) around the 8 to 9-inch size will work here. Be sure to look for something not too shallow, to avoid too much bubble-over.
- If starting with frozen (or partially frozen) rhubarb, add 5-10 extra minutes of baking time.
- Be sure to bake with a baking sheet underneath, particularly for pans with shorter sides to catch any bubbleovers.
- It will seem like a lot of sugar for the topping, but keep in mind that its purpose is to sweeten the rhubarb. Most will bake down into the rhubarb layer, with just a sugar crust left on top after baking.
Variations
Feeding a crowd? Double the recipe and bake it up in a 9×13-inch baking pan.
Change it up! As mentioned above, use any fruit of the bottom and tweak the flavouring of the cake batter by adopting any one or more of these additions, to complement the fruit you are using: adding some lemon zest and/or a bit of lemon juice; a bit of cinnamon, cardamom or nutmeg; a bit of almond extract or a more generous splash of vanilla.
How to serve rhubarb pudding cake
Enjoy this pudding cake warm from the oven plain or with a scoop of vanilla ice cream. A drizzle of heavy cream overtop is also nice.
Storing and freezing
Store leftovers in the refrigerator for 2-3 days. Reheat in the microwave or cover loosely with aluminum foil and pop into a 350F oven until warmed about 10 minutes.
The baked pudding cake will freeze well for up to 3 months.
Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus, you’ll get great new recipes from me every week!
By submitting this form, you consent to receive emails from Seasons and Suppers.
You can unsubscribe at any time.
Get the Recipe: Rhubarb Pudding Cake
Ingredients
Fruit:
- 2 1/2-3 cups rhubarb, fresh or frozen, diced
Batter:
- 2/3 cup white granulated sugar
- 1 teaspoon baking powder
- 1 cup all-purpose flour, spooned and levelled
- 1/4 teaspoon salt
- 3 Tablespoons butter, very soft
- 1/2 cup milk
- 1 teaspoon vanilla extract
For topping before baking:
- 1/2-2/3 cup white granulated sugar, *see Note 1 below
- 1 Tablespoon cornstarch
- 2/3 cup boiling water
Instructions
- Preheat the oven to 375F (non-convection).
- Set some water to boil for adding later in step 3.
- Cover the bottom of an 8-inch square or round pan with the diced rhubarb. *You can also use a deep-dish pie pan or a ceramic baking dish of similar size.
- Make the batter: In a medium bowl, mix together the sugar, baking powder, flour and salt. Add the butter, vanilla and milk. Mix together with a wooden spoon, using the spoon to press any larger pieces of butter against the bottom of the bowl to break them up. The batter doesn't need to be completely smooth. A few butter bits are fine. Just avoid larger pieces. Spoon the batter over the rhubarb in the baking dish and spread to cover the rhubarb in a thin layer.
- Make the topping: In a small bowl, whisk together the sugar and cornstarch. Sprinkle over the batter in the baking pan. Place a spoon on top with the curved side up. Pour boiling water over the curved part of the spoon and allow it to spread overtop of the sugar mixture.
- Place the baking pan on top of a baking sheet to catch any bubbleovers. Bake at 375°F for 45-60 minutes or until the cake layer is set and the top is golden. Frozen rhubarb will need extra baking time and be sure to test the cake in the centre of the pan with a cake tester to ensure that it is set. If the cake is at risk of over-browning before the cake is set, loosely lay a sheet of aluminum foil overtop for the last part of baking.
- Remove from the oven and allow to stand a few minutes before enjoying warm plain or with a scoop of vanilla ice cream.
- Refrigerate leftovers for 2-3 days. Reheat in the microwave or cover with foil and pop into a 350F oven until warmed about 10 minutes. Leftovers will also freeze well up to 3 months.
Notes
Watch how to make it
More rhubarb recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress-free, rewarding and of course, delicious!
I love this recipe and so does my family. It’s my favorite rhubarb recipe. In fact I’m making it again for the 3rd time this month! So easy and so good!!
I’m so glad you’re all enjoying it, Mary :) Thanks so much!