Rhubarb Pudding Cake

Discover the delightful simplicity of Rhubarb Pudding Cake, a dessert that perfectly balances tartness with comforting sweetness. This easy-to-make cake features a moist, tender crumb topped with a luscious, pudding-like layer, making it a truly special treat any time of year. Get ready to impress your friends and family with this wonderfully unique rhubarb dessert.

Why You Will Love This Recipe

This Rhubarb Pudding Cake is an absolute showstopper! It’s incredibly easy to prepare, requiring minimal effort for maximum flavor and texture. The magic happens in the oven, where the rhubarb softens and releases its juices, creating a beautifully tender cake base and a creamy, pudding-like topping. The sweet-tart flavor of rhubarb is perfectly complemented by the warm spices and the rich, soft cake. It’s the ideal dessert for showcasing fresh rhubarb and is guaranteed to become a new favorite.

Ingredients

• 2 cups chopped fresh rhubarb (about 1/2-inch pieces)
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/4 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking dish.
2. In a medium bowl, toss the chopped rhubarb with 1/4 cup of the granulated sugar. Set aside.
3. In a large bowl, cream together the softened butter and the remaining 3/4 cup granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. In a separate small bowl, whisk together the flour, baking powder, and salt.
6. Add half of the dry ingredients to the butter mixture and mix until just combined.
7. Gradually add the milk and mix until incorporated.
8. Add the remaining dry ingredients and mix until just smooth. Do not overmix.
9. Pour the batter into the prepared baking dish, spreading it evenly.
10. Scatter the sugared rhubarb evenly over the top of the batter.
11. In a small bowl, combine the brown sugar and cinnamon. Sprinkle this mixture evenly over the rhubarb.
12. Bake for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean and the topping is slightly caramelized.
13. Let the cake cool in the baking dish for at least 15-20 minutes before serving. This allows the pudding-like layer to set.

Expert Tips / Pro Tips

For the best pudding-like texture, it’s crucial to let the cake rest after baking. This allows the juices from the rhubarb and the topping to meld with the cake, creating that signature gooey center. When chopping your rhubarb, aim for pieces that are roughly 1/2 inch. Too small and they might disappear; too large and they might not soften enough. If your rhubarb is very tart, you might consider slightly increasing the sugar in the topping mixture, or even a touch in the cake batter, but be careful not to make it too sweet, as the tartness is key to this dessert’s appeal.

Variations & Substitutions

While classic rhubarb is delicious, feel free to experiment with other fruits. Strawberries are a natural pairing with rhubarb, so a mix of rhubarb and strawberries would be wonderful. If you don’t have fresh rhubarb, frozen rhubarb can be used, but ensure it’s well-drained to avoid excess moisture in the batter. You can also add a pinch of nutmeg or ginger to the brown sugar topping for an extra layer of flavor. For a dairy-free option, try using a plant-based milk and a dairy-free butter substitute, though the texture might vary slightly.

Serving Suggestions

This Rhubarb Pudding Cake is absolutely divine served warm. A dollop of fresh whipped cream or a scoop of vanilla bean ice cream is the perfect accompaniment, offering a creamy contrast to the tart rhubarb. You could also serve it with a drizzle of custard or caramel sauce for an extra touch of indulgence. It’s wonderful on its own, too, making for a delightful afternoon tea treat or a comforting after-dinner dessert.

Storage, Freezing & Reheating

Store any leftover Rhubarb Pudding Cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. The pudding layer may become a bit more set when chilled. To reheat, gently warm individual slices in a low oven or microwave until just heated through. This cake can also be frozen. After it has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil. It should keep well in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutrition Information

Please note that nutrition information is an estimate and can vary based on ingredients and preparation methods.

FAQ

What is rhubarb pudding cake?

Rhubarb pudding cake is a delightful dessert that features a tender cake base topped with a layer of rhubarb that bakes into a soft, pudding-like consistency, often with a spiced sugar topping.

Can I use frozen rhubarb?

Yes, you can use frozen rhubarb. Thaw it completely and drain it very well to remove excess moisture before using it in the recipe. This is crucial to prevent the cake from becoming too wet.

Why is my rhubarb cake not pudding-like?

Ensure you are not overbaking the cake. The pudding-like layer forms as the rhubarb cooks down and its juices combine with the topping mixture. Sometimes, slight variations in oven temperature or rhubarb moisture can affect the final texture. Allowing the cake to rest after baking also helps the pudding layer set.

How do I know when the Rhubarb Pudding Cake is done?

The cake is done when a toothpick inserted into the center comes out clean, and the topping is slightly golden and caramelized. The edges of the cake should also be pulling away slightly from the sides of the baking dish.

Rhubarb Pudding Cake

A delightful and comforting rhubarb pudding cake with a tender crumb and a slightly tart, sweet fruity topping.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Rhubarb Topping

• 4 cups rhubarb chopped into 1-inch pieces
• 0.75 cup granulated sugar adjust to taste based on rhubarb tartness
• 2 tbsp cornstarch
• 2 tbsp water

For the Cake Batter

• 1.5 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp salt
• 0.5 cup unsalted butter softened
• 1 cup granulated sugar
• 2 large eggs
• 0.5 cup milk
• 1 tsp vanilla extract

Method

 

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour an 8×8 inch baking dish.
2. Prepare the rhubarb topping: In a medium bowl, toss the chopped rhubarb with 0.75 cup granulated sugar. In a small bowl, whisk together cornstarch and water until smooth. Pour this slurry over the rhubarb and toss gently to combine. Set aside.
3. Prepare the cake batter: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
4. In a large bowl, cream together the softened butter and 1 cup granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
6. Spread the cake batter evenly into the prepared baking dish. Spoon the rhubarb mixture evenly over the top of the batter. You don’t need to mix it in; it will settle during baking.
7. Bake for 40-45 minutes, or until a toothpick inserted into the cake part comes out clean and the rhubarb topping is bubbly and slightly thickened.
8. Let cool for at least 15 minutes before serving. Serve warm, with whipped cream or vanilla ice cream if desired.

Notes

Leftovers can be stored covered in the refrigerator for up to 3 days.