Name: Rhubarb Pudding Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 3 cups fresh rhubarb, chopped; 1 cup granulated sugar (divided); 1 cup all-purpose flour; 2 tsp baking powder; 1/4 tsp salt; 1/2 cup milk; 1/4 cup butter, melted; 1 tsp vanilla extract; 1 tbsp cornstarch; 1 cup boiling water

Why You’ll Love This Recipe

If you love desserts that offer both texture and contrast, this rhubarb pudding cake is a must-try. The tangy rhubarb balances the sweetness of the cake, while the self-saucing nature of the recipe creates a moist, pudding-like bottom layer. It’s easy to make, perfect for using up fresh rhubarb, and delicious served warm with a scoop of vanilla ice cream.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fresh rhubarb, chopped
Granulated sugar
All-purpose flour
Baking powder
Salt
Milk
Butter (melted)
Vanilla extract
Cornstarch
Boiling water

Directions

Preheat your oven to 375°F (190°C) and grease a baking dish.
Spread chopped rhubarb evenly over the bottom of the dish.
In a bowl, whisk together flour, sugar, baking powder, and salt.
Stir in milk, melted butter, and vanilla extract until a smooth batter forms.
Pour the batter over the rhubarb in the baking dish, spreading evenly.
In a separate bowl, mix sugar and cornstarch, then sprinkle evenly over the batter.
Carefully pour boiling water over the top without stirring.
Bake for 40–45 minutes, or until the top is golden and the cake is set.
Let it cool slightly before serving to allow the sauce to thicken.

Servings and timing

This recipe yields 6 to 8 servings.
Prep time: 15 minutes
Bake time: 45 minutes
Total time: 1 hour

Variations

Strawberry rhubarb twist: Add chopped strawberries with the rhubarb for a sweet-tart flavor combination.
Spiced version: Mix in a pinch of cinnamon or ginger into the batter for added warmth.
Citrus note: Add orange or lemon zest to the batter for a fresh, zesty brightness.
Brown sugar topping: Substitute some of the sugar topping with brown sugar for a deeper, caramelized flavor.
Gluten-free: Use a gluten-free all-purpose flour blend for a gluten-free version.

Storage/Reheating

Store leftover rhubarb pudding cake covered in the refrigerator for up to 3 days.
To reheat, warm individual portions in the microwave for 30–45 seconds or in a 300°F oven until heated through.
This dessert is best served warm, but can be enjoyed cold as well. Freezing is not recommended due to the texture of the pudding layer.

FAQs

Can I use frozen rhubarb?

Yes, frozen rhubarb works well. Just thaw and drain excess liquid before using to avoid a watery dessert.

What makes it a pudding cake?

As it bakes, the batter separates into a fluffy cake layer on top and a saucy pudding layer underneath, giving it a self-saucing texture.

Can I reduce the sugar?

You can reduce the sugar slightly, but keep in mind that rhubarb is very tart and the sugar helps balance its flavor.

Do I need to peel rhubarb?

No, peeling is not necessary. Just wash and trim the ends before chopping.

Can I use other fruits?

Yes, fruits like strawberries, raspberries, or apples can be added or substituted for part of the rhubarb.

What type of dish should I use?

Use a ceramic or glass baking dish to help distribute heat evenly and hold the pudding layer well.

Should the batter be thick or thin?

The batter should be pourable but not runny—similar to pancake batter in consistency.

Can I make this dairy-free?

Yes, substitute the milk with a non-dairy alternative and use dairy-free butter or margarine.

How do I know when it’s done baking?

The top should be golden and set, and the pudding should be bubbling around the edges.

Can I make it ahead of time?

Yes, but it’s best enjoyed warm. If making ahead, reheat gently before serving to restore the pudding texture.

Conclusion

Rhubarb pudding cake is a delightful dessert that brings together the best of tart and sweet in one comforting dish. Its magical transformation during baking makes it as fun to make as it is to eat. Whether served at a family dinner or as a seasonal treat, it’s a recipe that captures the charm of home baking with every warm, gooey bite.