Delicious, quick and easy, the Rhubarb Pudding Cakes are a warm, sweet treat and a great way to enjoy Spring rhubarb (or use some from your freezer!).
I have a thing for pudding cakes. They’re like getting two desserts in one – a bit of cake and a bit of pudding. These Rhubarb Pudding Cakes were inspired by my last little bit of Spring rhubarb. And while I will often mix rhubarb with strawberries, this time I really enjoyed just the rhubarb. If you are a fan of stewed rhubarb, you know that wonderful comforting flavour.
On top of the rhubarb pudding layer is a light cake, with a wonderful crispy, sugary top. These are made in true pudding-cake fashion, by layering the fruit, then cake batter and then pouring a hot, sugary liquid over-top. In this case, the water and sugar is mixed with a bit of orange juice, for a subtle, but lovely bit of extra flavour that complements the rhubarb really nicely.
I made individual pudding cakes. My cups (which are oven-proof) are quite large, so I got only 3 out of this recipe. Using regular ramekins, you’ll get 5 or 6, at least. You can also make as one pudding in an 8-inch baking pan or a skillet.
Cook’s Notes for Rhubarb Pudding Cakes
You can use either fresh, or frozen, unthawed rhubarb for these pudding cakes. Enjoy them warm from the oven as is, or top with a dollop of whipped cream or ice cream.
Rhubarb Pudding Cakes
- 2 - 2 1/2 cups fresh or frozen and unthawed rhubarb chopped in 1/4-inch-ish pieces
For the cake batter:
- 3 Tbsp butter at room temperature
- 3/4 cup white sugar
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/8 tsp cinnamon
- 1/4 tsp vanilla
- Pinch salt
- 1/2 cup milk
For the liquid:
- 1/2 cup less 2 Tbsp hot water
- 2 Tbsp orange juice
- 1 Tbsp cornstarch
- 1/2 cup white sugar
- Pinch salt
- Preheat oven to 350 F.
- Grease 3 or 4 ramekins or small baking dishes and place the cut rhubarb on the bottom, dividing evenly between the dishes. Place baking dishes onto a baking sheet. Set aside.
- Using an electric mixer or in a stand mixer with a paddle attachment, cream together the butter and white sugar. In a small bowl, whisk together the flour, baking powder and cinnamon. Add the flour mixture to the butter mixture, alternating with the milk. Mix just until combined and smooth. Spread this batter evenly over the rhubarb, dividing between your baking dishes. NOTE: be sure the batter doesn't go right up to the top of your baking dish, as you will need some room to pour the liquid over-top.
- In a small bowl or measuring cup, combine the hot water, orange juice, cornstarch and sugar. Stir to combine.
- Pour evenly over the batter, dividing between your baking dishes.
- Place baking dishes into preheated oven (on the baking sheet) and bake for 30-40 minutes (depending on the size of your baking dish) or until top is golden and crusty.