Description
Rhubarb Pudding Cake is a cozy, self-saucing dessert with a golden sponge cake on top and a tangy, sweet rhubarb pudding layer beneath. Perfect for spring and summer, it balances tart rhubarb with comforting sweetness and is best served warm with ice cream or whipped cream.
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
Instructions
Preheat 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, 1/2 cup sugar, baking powder, and salt.
- Stir in milk, melted butter, and vanilla extract until a smooth batter forms.
- Pour batter evenly over the rhubarb.
- In another bowl, combine remaining 1/2 cup sugar with cornstarch and sprinkle over the batter.
- Carefully pour boiling water over the top without stirring.
- Bake 40–45 minutes until top is golden and cake is set.
- Cool slightly before serving to let sauce thicken.
Notes
- Frozen rhubarb can be used—just thaw and drain well before baking.
- Don’t stir after adding boiling water; this helps create the pudding layer.
- Serve warm with ice cream, whipped cream, or custard for best flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 32g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
