Introduction:

A delightful Rhubarb Pudding Cake with a sweet, caramelized topping and a soft, moist texture. This easy dessert magically separates into layers while baking, with tangy rhubarb at the bottom and a golden cake layer on top. Perfect served warm with a scoop of vanilla ice cream or a dollop of whipped cream!

Ingredients:

2 cups rhubarb, chopped
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 cup brown sugar
2 cups boiling water

Instructions:

Preheat the oven to 350°F (175°C). Grease a 9-inch square baking dish.
In a mixing bowl, combine the chopped rhubarb and granulated sugar. Let it sit for about 10 minutes.
In another bowl, whisk together the flour, baking powder, salt, milk, melted butter, vanilla extract, and cinnamon until smooth. Pour into the prepared baking dish.
Evenly spread the rhubarb mixture over the batter.
Mix the brown sugar with the boiling water until dissolved. Carefully pour over the rhubarb and batter. Do not stir.
Bake for 40-45 minutes, until golden brown and a toothpick inserted in the center comes out clean.
Allow to cool slightly before serving. Enjoy warm with ice cream or whipped cream!

Variations

Strawberry-Rhubarb Twist – Swap half of the rhubarb for fresh or frozen strawberries for a classic pairing. The strawberries add a natural sweetness that balances the tart rhubarb beautifully.
Citrus Zest Boost – Add a teaspoon of orange or lemon zest to the batter for a refreshing citrusy note that enhances the rhubarb’s tangy flavor.
Gluten-Free Adaptation – Use a 1:1 gluten-free flour blend instead of all-purpose flour. Ensure your baking powder is also gluten-free for a perfect texture without gluten.

Cooking Notes

Using Frozen Rhubarb – If using frozen rhubarb, do not thaw it before adding it to the batter. Thawing releases excess moisture that could affect the cake’s consistency.
Avoid Overmixing the Batter – Mix just until combined to keep the cake light and tender. Overmixing can lead to a dense, tough texture.
Magic Pudding Layer Formation – The boiling water might seem odd, but don’t stir it in! It helps create the signature pudding-like layer at the bottom as it bakes.

Serving Suggestions

With Vanilla Ice Cream – The contrast of warm pudding cake and cold, creamy ice cream creates an irresistible combination. The ice cream melts slightly, blending into the pudding layer for extra indulgence.
Drizzle of Caramel or Maple Syrup – Adding a light drizzle of caramel sauce or maple syrup enhances the cake’s richness and pairs well with the tangy rhubarb.
Topped with Toasted Nuts – Sprinkle toasted almonds or pecans over the top for a delightful crunch and nutty flavor that complements the soft pudding texture.

Tips

Choose Fresh, Firm Rhubarb – Look for bright red stalks that are firm and crisp. The deeper the red, the sweeter the rhubarb tends to be, reducing the need for additional sugar.
Let It Rest Before Serving – After baking, let the cake sit for 10–15 minutes to allow the pudding layer to settle. This makes serving easier and ensures the best texture.
Storage and Reheating – Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave for 20-30 seconds to bring back the warm, pudding-like consistency.

Prep Time

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Nutritional Information (Per Serving)

Calories: 320 kcal
Protein: 3g
Sodium: 180mg

Frequently Asked Questions

Can I use other fruits instead of rhubarb?
Yes! While rhubarb is the star ingredient, you can mix it with strawberries, raspberries, or even peaches for a different flavor. Just keep in mind that rhubarb is naturally tart, so sweeter fruits may reduce the need for additional sugar.
Why do I have to pour boiling water over the batter?
This step might seem unusual, but it’s essential! The boiling water helps create the pudding-like texture by allowing the brown sugar to caramelize and form a luscious sauce beneath the cake as it bakes.
How do I know when the cake is fully baked?
The top should be golden brown, and a toothpick inserted into the cake (not the pudding layer) should come out clean. The pudding layer will still be soft, which is normal. If in doubt, give it an extra 5 minutes.
Can I make this cake ahead of time?
Yes, but it’s best served warm. If making ahead, store it in the refrigerator and reheat individual portions in the microwave for 20-30 seconds. This helps bring back the gooey, pudding-like consistency.

Conclusion

Rhubarb Pudding Cake is the perfect blend of tangy, sweet, and comforting flavors. With its magical self-saucing pudding layer and tender cake top, it’s a guaranteed crowd-pleaser. Whether you serve it with vanilla ice cream, whipped cream, or enjoy it as is, this old-fashioned dessert is a simple yet impressive treat. Happy baking!

Rhubarb Pudding Cake

Author: Avery
Total Time: 1 hour
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delightful Rhubarb Pudding Cake with a sweet, caramelized topping and a soft, moist texture. As it bakes, this dessert magically separates into layers—tangy rhubarb at the bottom, a golden cake layer on top, and a rich pudding-like sauce beneath it all. Perfect for spring and summer gatherings, it’s best enjoyed warm with a scoop of vanilla ice cream or a dollop of whipped cream!

Ingredients

Scale

2 cups rhubarb, chopped
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 cup brown sugar
2 cups boiling water

Instructions

Preheat the oven to 350°F (175°C). Grease a 9-inch square baking dish.
In a mixing bowl, combine the chopped rhubarb and granulated sugar. Let it sit for about 10 minutes to release some juices.
In another bowl, whisk together the flour, baking powder, salt, milk, melted butter, vanilla extract, and cinnamon until smooth. Pour this batter into the prepared baking dish.
Evenly spread the rhubarb mixture over the batter.
Mix the brown sugar with the boiling water until dissolved. Carefully pour over the rhubarb and batter. Do not stir.
Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow to cool slightly before serving. Best enjoyed warm with vanilla ice cream or whipped cream.

Notes

Frozen Rhubarb? No Problem! You can use frozen rhubarb, but don’t thaw it before adding, as it will release too much liquid.
The “Magic” of the Boiling Water: It might seem odd, but pouring boiling water on top creates the pudding layer, so don’t skip this step!
Storing Leftovers: Keep in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave to restore its gooey texture.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of cake)
Calories: 320 kcal
Sugar: 45g
Sodium: 180mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 1g
Protein: 3g
Cholesterol: 15mg

Keywords: rhubarb pudding cake, easy rhubarb dessert, summer cake recipe, old-fashioned pudding cake