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Rhubarb Pudding Cake


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

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