This old-fashioned Rhubarb Pudding Cake tops saucy rhubarb with a fluffy sugar-crusted cake to create a crowd-pleasing sweet and tangy dessert! It’s made with simple, budget-friendly ingredients, is quick and easy to mix up and can be made using either fresh or frozen rhubarb.
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We have a massive rhubarb plant so I’m always on the lookout for more rhubarb recipes to use up our bountiful harvest!
I discovered this Rhubarb Pudding Cake several years ago and it quickly became a favorite.
It’s easily the easiest rhubarb dessert that I make and I love that it’s made with simple, inexpensive ingredients.
And of course, it’s absolutely delicious! I frequently serve it to guests and it always gets rave reviews.
Rhubarb Pudding Cake Ingredients
- Rhubarb. Fresh or frozen rhubarb can be used. If using frozen, there’s no need to thaw or adjust the baking time.
- Sugar. Balances out the tartness of the rhubarb, and makes a sweet filling.
- Baking Powder. Helps the cake to rise.
- Salt. Helps to bring out the flavor of everything.
- Flour. I use regular all-purpose flour.
- Butter. Salted or unsalted butter can be used. This simple tip for softening butter quickly is really helpful!
- Milk. Any type of milk can be used.
- Vanilla. Adds a hint of additional flavor.
- Cornstarch. Helps to thicken the sauce.
- Boiling Water. The boiling water works like magic in this cake because it creates a gooey filling, just like in my chocolate cobbler.
How to Make Easy Rhubarb Pudding Cake
STEP 1: Spread the rhubarb into a square baking dish.
STEP 2: In a large mixing bowl, combine the salt, sugar, flour, and baking powder. Then add the softened butter, vanilla, and milk. Mix well. Try to break up the bigger pieces of butter, the batter doesn’t have to be completely smooth.
STEP 3: Spoon the batter over the filling, covering as much as possible, including the corners.
STEP 4: Whisk the cornstarch and sugar together and sprinkle evenly over the cake batter. Pour the boiling water over top.
STEP 5: Bake for 45 minutes at 375 degrees, until the top is golden brown and looks set.
STEP 6: Serve rhubarb pudding cake with a scoop of vanilla cream, a dollop of whipped cream or with some milk.
Helpful Tips
- Choosing rhubarb. When shopping for fresh rhubarb at the grocery store, look for thinner stalks that are smooth and firm, without mushy spots. The thicker stalks are less sweet.
- Do not mix the layers. After spreading the topping over the filling and pouring the boiling water over top, you may be tempted to stir, but don’t. The water will work its magic while baking, and you will come out with a saucy filling and a sugar-crusted topping.
- Storage and Reheating. This rhubarb dessert and be stored in an airtight container or covered with plastic wrap and kept in the refrigerator for 2-3 days. Reheat in the microwave for a few seconds or in the oven at 350 degrees.
- Freezing Rhubarb. I love to freeze rhubarb as it allows us to enjoy this recipe year-round!
More Easy Dessert Recipes You Will Love
- Crazy Chocolate Cake (no eggs, no butter, no milk)
- Fresh Strawberry Pie with Jello
- Apple Dump Cake from Scratch– fresh apples, no cake mix!
- Classic Blueberry Buckle
- Fresh Strawberry Yogurt Cake
Easy Rhubarb Pudding Cake
Ingredients
Fruit:
- 2 to 3 cups diced rhubarb, fresh or frozen
Batter:
- 3/4 c. sugar
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 c. flour
- 3 tbsp. butter, softened
- 1/2 c. milk
- 1 tsp. vanilla
Topping:
- 3/4 c. sugar
- 1 tbsp. cornstarch
- 2/3 c. boiling water
Instructions
- Spread the rhubarb into the bottom of a greased 8 or 9-inch square baking dish. (You can use any dish that is a similar size such as 2 to 2 1/2 qt. casserole dish- just make sure it is a fairly deep dish.)
- Combine the sugar, baking powder, salt and flour; add in the butter, milk and vanilla and mix thoroughly. Your batter doesn’t need to be totally smooth, but try to break up any bigger pieces of butter with a spatula.
- Spoon the batter evenly over the rhubarb, making sure to get in the corners.
- Mix the sugar and cornstarch; sprinkle evenly over the batter in the pan. Gently pour boiling water over the top of the cake.
- Bake at 375 degrees for 45 minutes or until the top looks set and is golden. If using frozen rhubarb, you may need to add a bit of extra baking time.
- Serve warm with ice cream, milk, or whipped cream.
Notes
Adapted from Common Sense Home
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