If you’re craving a dessert that feels both nostalgic and wonderfully comforting, this Rhubarb Pudding Cake Recipe is exactly what you need. It’s a delightful blend of tart rhubarb and sweet, cakey pudding that magically forms in the oven. The top bakes into a golden cake while the bottom turns into a luscious, saucy pudding—making every spoonful a perfect balance of texture and flavor. This recipe is perfect for showing off seasonal rhubarb in a way that’s effortlessly impressive, reminding me of cozy family gatherings and sunny spring afternoons.
Ingredients You’ll Need
This Rhubarb Pudding Cake Recipe uses a small list of simple ingredients that come together beautifully to create its unique texture and flavor. Each component plays a crucial role, from that tangy rhubarb to the rich moistness added by butter and vanilla.
- Chopped fresh rhubarb (3 cups, about 400g): The star ingredient, providing tartness and a lovely red hue.
- Granulated sugar (¾ cup, 150g): Sprinkled over rhubarb to sweeten and soften it as it bakes.
- All-purpose flour (1 cup, 125g): Forms the cake base, giving structure without heaviness.
- Brown sugar, packed (¾ cup, 150g): Adds a deep sweetness and enhances the cake’s moistness.
- Baking powder (2 teaspoons): Helps the cake rise into a tender, fluffy layer.
- Salt (¼ teaspoon): Balances the flavors and enhances sweetness.
- Milk (½ cup, 120ml): Moistens the batter, contributing to the pudding texture beneath.
- Melted unsalted butter (¼ cup, 60g): Brings richness and a tender crumb.
- Vanilla extract (1 teaspoon): Adds warmth and depth to the cake.
- Boiling water (1 cup, 240ml): Poured on top to create the pudding layer without stirring.
How to Make Rhubarb Pudding Cake Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 350°F (175°C). Lightly grease a 9-inch square baking dish to ensure your pudding cake doesn’t stick and comes out beautifully when baked.
Step 2: Layer the Rhubarb and Sugar
Spread the chopped rhubarb evenly in the bottom of your prepared baking dish. Sprinkle the granulated sugar over the rhubarb but resist the urge to stir it in—this separation is key to creating that wonderful pudding effect beneath the cake.
Step 3: Mix Dry Ingredients for the Cake Batter
In a medium bowl, whisk together the all-purpose flour, packed brown sugar, baking powder, and salt. Combining these dry ingredients ensures your cake turns out tender and well-risen.
Step 4: Add Wet Ingredients and Stir Until Smooth
Pour in the milk, melted butter, and vanilla extract to the dry mixture. Stir gently but thoroughly until you have a smooth batter free of lumps—this will be the cake topping to your rhubarb layer.
Step 5: Assemble the Cake Layer Over Rhubarb
Spoon the batter over the rhubarb and carefully spread it out evenly, covering all the fruit. Don’t stir — the layers need to stay separate to form that signature pudding texture below.
Step 6: Add Boiling Water Without Stirring
Slowly pour the boiling water over the top of the batter. This step might feel a little unusual, but it’s essential—as the cake bakes, the hot water will interact with the sugar and rhubarb underneath, creating that irresistible pudding layer.
Step 7: Bake Until Golden and Bubbling
Place the dish in your hot oven and bake for 45 to 50 minutes. When the top looks golden and the pudding bubbles at the edges, you’ll know it’s ready. The contrast between the crisp cake top and the saucy bottom will make you so excited to dig in!
Step 8: Cool Briefly Before Serving
Let the pudding cake cool for 10 to 15 minutes after removing it from the oven. This waiting time helps everything set slightly, making it easier to serve and even more enjoyable to eat.
How to Serve Rhubarb Pudding Cake Recipe
Garnishes
To dress up your Rhubarb Pudding Cake Recipe, a dollop of freshly whipped cream or a scoop of vanilla ice cream is pure perfection. The cool creaminess pairs beautifully with the warm tartness of the rhubarb pudding, elevating every bite.
Side Dishes
This cake is fantastic on its own but also shines alongside a simple cup of hot tea or a lightly brewed coffee. If you want a more elaborate pairing, try serving it with a fresh berry salad for extra fruity brightness.
Creative Ways to Present
For a charming twist, serve the Rhubarb Pudding Cake Recipe in individual ramekins, turning it into personal pudding cakes. You can also add toasted almonds or a sprinkle of cinnamon on top before baking to add some delightful texture and aroma.
Make Ahead and Storage
Storing Leftovers
Leftover Rhubarb Pudding Cake Recipe keeps well when covered tightly with plastic wrap or stored in an airtight container in the refrigerator. It will stay delicious for up to 3 days, making it a great make-ahead treat.
Freezing
You can freeze portions of this pudding cake, wrapped firmly in plastic and foil to avoid freezer burn. When stored properly, it keeps well for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat slices gently in the microwave or oven until warmed through. This dessert tastes great warm, recreating that fresh-out-of-the-oven feeling that makes it so comforting and satisfying.
FAQs
Can I use frozen rhubarb for this Rhubarb Pudding Cake Recipe?
Absolutely! Just thaw and drain the frozen rhubarb well to avoid excess moisture. Using frozen rhubarb is a convenient way to enjoy this dessert year-round.
Is it possible to make this recipe gluten-free?
Yes, replace the all-purpose flour with a gluten-free baking blend that includes xanthan gum to maintain structure. The texture might vary slightly, but it will still be delicious.
Why do I pour boiling water on top of the batter?
This technique helps the sugar and rhubarb dissolve and settle beneath the cake batter during baking, creating the signature pudding layer that sets this recipe apart from a regular cake.
Can I substitute the brown sugar with white sugar?
While you can, brown sugar adds a richer flavor and moisture to the cake. Substituting it with white sugar will yield a slightly different taste and texture, but the cake will still turn out tasty.
How do I know when the pudding cake is done baking?
Look for a golden-brown cake top and bubbling edges around the pudding layer. Inserting a toothpick into the cake layer should come out mostly clean, with maybe just a few moist crumbs.
Final Thoughts
Trying this Rhubarb Pudding Cake Recipe is like welcoming a warm hug from the inside out. It’s so straightforward, yet the magic of its contrasting textures and sweet-tart flavor is unforgettable. Whether you’re new to rhubarb or already a fan, this dessert is a beautiful way to celebrate the season and impress everyone around your table. Go ahead and give it a whirl—you might just find your new favorite treat!
Print
Rhubarb Pudding Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 to 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Rhubarb Pudding Cake is a comforting and tangy dessert featuring tart rhubarb beneath a tender, golden pudding-like cake layer. The combination of sweetened rhubarb and a soft, spongy topping creates a delightful contrast perfect for spring and summer gatherings. Easy to prepare, it’s a classic baked dessert that delivers a wonderful balance of flavors and textures.
Ingredients
Rhubarb Base
- 3 cups (about 400g) chopped fresh rhubarb
- ¾ cup (150g) granulated sugar
Cake Batter
- 1 cup (125g) all-purpose flour
- ¾ cup (150g) packed brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (120ml) milk
- ¼ cup (60g) melted unsalted butter
- 1 teaspoon vanilla extract
Topping
- 1 cup (240ml) boiling water
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch square baking dish to prevent sticking.
- Layer Rhubarb and Sugar: Spread the chopped fresh rhubarb evenly across the bottom of the prepared baking dish. Sprinkle the granulated sugar over the rhubarb. Do not stir; let the sugar sit on top.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, packed brown sugar, baking powder, and salt until combined evenly.
- Add Wet Ingredients to Batter: Into the dry ingredients, add the milk, melted unsalted butter, and vanilla extract. Stir well until the batter becomes smooth and uniform.
- Top Rhubarb with Batter: Spoon the batter carefully over the rhubarb layer in the baking dish. Spread gently to cover the rhubarb completely, taking care not to stir the layers together.
- Pour Boiling Water Carefully: Slowly and carefully pour the boiling water over the batter layer. Do not stir; the water will create the pudding layer as it bakes.
- Bake the Cake: Place the dish in the preheated oven and bake for 45 to 50 minutes, until the top is golden brown and the pudding bubbles at the edges.
- Cool and Serve: Allow the pudding cake to cool for 10 to 15 minutes before serving to let the layers set and flavors meld.
Notes
- Do not stir the layers once assembled, as the boiling water creates the pudding texture during baking.
- Use fresh rhubarb for best flavor; frozen can alter texture slightly.
- Serve warm with cream or vanilla ice cream for extra indulgence.
- You can adjust sugar levels depending on the tartness of your rhubarb.
- Make sure to grease the baking dish well to avoid sticking.
- A 9-inch square dish is ideal to achieve the correct thickness and baking time.
