I first discovered this recipe some years ago when looking for a simple yet flavorful dessert to make with rhubarb from my garden. Trust me, the Rhubarb pudding cake recipe quickly became a family favorite!
What makes Rhubarb Pudding Cake so special? It’s the unique combination of a rich, sugary top layer and a warm, pudding-like bottom that’s packed with tangy rhubarb.
The sweetness from the sugar perfectly complements the tartness of the rhubarb, creating a mouthwatering treat that hits all the right notes.
This recipe is perfect for every occasion, whether you’re looking for a cozy weeknight dessert or a dish to bring to a gathering.
How To Make Rhubarb Pudding Cake?
Recipe Overview
This easy Rhubarb Pudding Cake is the perfect balance of sweet and tart, with a soft cake-like texture on top and a delightful pudding layer at the bottom.
It’s incredibly easy to make, requiring just a few simple ingredients you probably already have in your kitchen. In under an hour, you’ll have a dessert that will impress everyone at the table.
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Cuisine: American
• Course: Dessert
• Difficulty Level: Easy
•Yield: 6 servings
• Calories per serving: 280 calories
Equipment Needed
To make this Rhubarb Pudding Cake, you won’t need any fancy equipment. All you need is:
• A 9-inch baking dish
• A mixing bowl
• A whisk or spoon for stirring
• A knife and chopping board
Ingredients
Here’s what you’ll need for this delicious Rhubarb Pudding Cake:
- 2 cups rhubarb
- 1 3/4 cup sugar
- 3 tablespoons butter
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup sifted flour
- 1 tablespoon cornstarch
- 2/3 cup boiling water
Ingredient Notes
1. Rhubarb: Fresh rhubarb works best for this recipe. If you’re using frozen rhubarb, make sure to thaw and drain it before use.
2. Sugar: The sugar in this recipe is used in both the cake batter and to create the sugar crust on top, which gives it that irresistible crunch. Feel free to adjust the sugar depending on how sweet or tart your rhubarb is.
3. Butter: Always use softened butter for better mixing. This helps to create a smooth batter.
4. Flour: Sifting the flour is crucial for making sure your pudding cake has the right texture—fluffy and tender.
Instructions
1. Preheat the oven:
Start by preheating your oven to 350°F (175°C). Grease a 9-inch baking dish lightly with butter or non-stick spray.
2. Prepare the rhubarb:
Chop your rhubarb into small pieces and set them aside. You’ll want about 2 cups of chopped rhubarb.
3. Make the batter:
In a medium mixing bowl, cream together the softened butter and 1 1/4 cups of sugar until light and fluffy. Add in the baking powder, salt, vanilla extract, and almond extract. Stir in the sifted flour and mix until everything is well combined. Gradually add in the milk and continue mixing until smooth.
4. Layer the rhubarb and batter:
Spread the chopped rhubarb evenly in the bottom of the prepared baking dish. Pour the cake batter over the rhubarb. Don’t worry if it looks a little uneven—it will bake up beautifully!
5. Add the cornstarch and boiling water:
In a small bowl, whisk together the remaining 1/2 cup sugar and cornstarch. Sprinkle this mixture evenly over the batter. Then, carefully pour the boiling water over the top. Yes, it seems a bit unusual, but trust me, this is what creates that amazing pudding layer!
6. Bake the pudding cake:
Place the baking dish in the preheated oven and bake for 55-1 Hour, or until the top is golden brown and a toothpick inserted into the cake part comes out clean.
7. Cool slightly and serve:
Let the Rhubarb Pudding Cake cool for about 10 minutes before serving. This allows the pudding to set just enough, but it’s still warm and gooey on the inside!
Nutrition
Per serving (based on 6 servings):
• Calories: 280
• Fat: 10g
• Carbs: 46g
• Fiber: 2g
• Protein: 2g
Tips and Variations
1. Fruit Variations: Don’t feel limited to just rhubarb! You can substitute other fruits like strawberries, apples, or blueberries for a different twist on the recipe.
2. Make it Gluten-Free: If you’re gluten-free, you can swap the all-purpose flour with a gluten-free flour blend to make this recipe work for you.
3. Serve with Whipped Cream or Ice Cream: This pudding cake is delicious on its own, but if you want to take it up a notch, serve it with a dollop of whipped cream or a scoop of vanilla ice cream!
Serving Suggestions
1. Pair with a beverage: A hot cup of coffee, tea, or even a refreshing iced lemonade makes for a perfect drink pairing with this cake.
2. Serve as a dessert or snack: This Rhubarb Pudding Cake is versatile enough to enjoy after dinner or as an afternoon snack with friends or family.
FAQ
Can I Use Frozen Rhubarb In This Recipe?
Yes! Just make sure to thaw the rhubarb and drain any excess moisture before using it in the recipe.
How Do I Store Leftover Pudding Cake?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Can I Make This Recipe Without Almond Extract?
Yes! If you don’t have almond extract, you can substitute it with a little extra vanilla extract for a slightly different flavor profile.
Conclusion
I hope you give this Rhubarb Pudding Cake a try! It’s one of those recipes that will make your kitchen smell absolutely amazing, and it’s perfect for any occasion.
Don’t forget to share your experiences and let me know how it turned out for you—I love hearing from fellow home cooks!
Happy baking!
Rhubarb Pudding Cake
Equipment
- A 9-inch baking dish
- A mixing bowl
- A whisk or spoon for stirring
- A knife and chopping board
Ingredients
- 2 cups rhubarb
- 1 3/4 cup sugar
- 3 tablespoons butter
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup sifted flour
- 1 tablespoon cornstarch
- 2/3 cup boiling water
Instructions
Preheat the oven:
- Start by preheating your oven to 350°F (175°C). Grease a 9-inch baking dish lightly with butter or non-stick spray.
Prepare the rhubarb:
- Chop your rhubarb into small pieces and set them aside. You’ll want about 2 cups of chopped rhubarb.
Make the batter:
- In a medium mixing bowl, cream together the softened butter and 1 1/4 cups of sugar until light and fluffy. Add in the baking powder, salt, vanilla extract, and almond extract. Stir in the sifted flour and mix until everything is well combined. Gradually add in the milk and continue mixing until smooth.
Layer the rhubarb and batter:
- Spread the chopped rhubarb evenly in the bottom of the prepared baking dish. Pour the cake batter over the rhubarb. Don’t worry if it looks a little uneven—it will bake up beautifully!
Add the cornstarch and boiling water:
- In a small bowl, whisk together the remaining 1/2 cup sugar and cornstarch. Sprinkle this mixture evenly over the batter. Then, carefully pour the boiling water over the top. Yes, it seems a bit unusual, but trust me, this is what creates that amazing pudding layer!
Bake the pudding cake:
- Place the baking dish in the preheated oven and bake for 55-1 Hour, or until the top is golden brown and a toothpick inserted into the cake part comes out clean.
Cool slightly and serve:
- Let the Rhubarb Pudding Cake cool for about 10 minutes before serving. This allows the pudding to set just enough, but it’s still warm and gooey on the inside!
