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Rhubarb Pudding Cake

This Rhubarb Pudding Cake is a delicious and easy dessert! A warm, gooey vanilla cake with sweet and tart rhubarb. Serve warm with vanilla ice cream. Ready in 1 hour.

If you’re looking for an easy and delicious dessert to make with rhubarb, then you definitely need to try this Rhubarb Pudding Cake. It’s SO GOOD. Warm pudding-y vanilla cake with soft rhubarb in every bite. This is one of my favourite rhubarb recipes of all time.

Rhubarb in everrrrrrrything.

Every year at this time I just can’t get enough of rhubarb. Rhubarb in everything. Cakes, loaves, pies, desserts, sauces, syrups…you name it, if I can think of a way to add rhubarb I will. The rhubarb recipe possibilities are endless. But one recipe I really want you to try? This Rhubarb Pudding Cake. If you love rhubarb and vanilla cake, then you’ll absolutely love this.

a top down image of a bowl of rhubarb pudding cake and vanilla ice cream. next to the bowl is the baking pan with more cake

What are Pudding Cakes?

Pudding cakes are kind of a weird dessert, weird but delicious. They are made in 2 layers, the first layer is cake batter and the second layer is the liquid-like layer that turns into the pudding as it bakes with the cake. It’s like strange dessert magic. And trust me on this one, DO NOT mix the 2 layers. It will work. Believe me ok!

About Rhubarb Pudding Cake:

This Rhubarb Pudding Cake has a vanilla cake base with soft rhubarb baked in. The rhubarb topping is added to the top of the cake batter and as the cake bakes, the rhubarb kind of bakes down into the cake and the cake bakes up around the rhubarb, creating an almost pudding like texture. Irresistible. Warm gooey pudding-y vanilla cake and sweet tart rhubarb? YES PLEASE. (this recipe is similar to how chocolate pudding cakes work)

a top down image of a baking dish of unbaked vanilla cake
a top down image of an unbaked rhubarb pudding cake
a close up of a baking dish of rhubarb pudding cake

It is as delicious as it sounds.

I can’t even begin to tell you how delicious this cake is. It’s light, a little bit gooey, sweet, and tart. And it’s THE BEST served with vanilla ice cream. You need it.

a top down image of a bowl of rhubarb pudding cake and vanilla ice cream

Rhubarb Pudding Cake Recipe Tips:

  • RHUBARB: You can use fresh or frozen rhubarb. I prefer to use fresh, it always cooks down a little more soft than frozen rhubarb.
  • TOPPING: If you want you can sprinkle some cinnamon and sugar on to the top of the rhubarb before baking.
  • DO NOT MIX THE TWO LAYERS! Just leave the unbaked cake in the two layers (vanilla cake batter on the bottom and rhubarb mixture on the top) and let the oven do the work. See images above for reference.
  • STORAGE: Cover tightly and store at room temperature for 1 – 2 days (if it even lasts that long!).
  • FREEZING: I don’t recommend freezing this dessert.
a bowl of rhubarb pudding cake and vanilla ice cream

Serving Suggestion:

Serve slightly warm with vanilla ice cream or whipped cream.

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Rhubarb Pudding Cake

a top down image of a bowl of rhubarb pudding cake and vanilla ice cream

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This Rhubarb Pudding Cake is a delicious and easy dessert! A warm, gooey vanilla cake with sweet and tart rhubarb. Serve warm with vanilla ice cream. Ready in 1 hour.

  • Author: Jo-Anna Rooney
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking

Ingredients

Units Scale

Rhubarb:

  • 3 cups diced fresh rhubarb
  • 3/4 cup granulated sugar

Cake:

  • 1/4 cup butter
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 cup all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1/2 cup milk (2% or whole milk)

Instructions

  1. Preheat your oven to 350 degrees F.

Rhubarb Mixture:

  1. Add the chopped rhubarb and 3/4 cup sugar to a saucepan.
  2. Cook over medium heat for about 15 minutes. The mixture is done when the rhubarb is tender. There should also be some syrupy juice in the pan.
  3. Set aside to cool slightly.

Cake Batter:

  1. Cream together the butter and 1/2 cup sugar.
  2. Add the egg and mix until smooth. Set aside.
  3. In a separate bowl whisk together the flour, baking powder and salt.
  4. In a measuring cup mix together the milk and vanilla.
  5. Add the flour mix to the butter mix, alternating with the vanilla milk.
  6. Mix well.
  7. Grease an 8 x 8 baking dish with butter, then pour the batter into pan.
  8. Add the somewhat cooled rhubarb mixture over the top of cake batter (see pictures for reference).
  9. Optional: If you like, sprinkle the top with a cinnamon/sugar mix before baking.
  10. DO NOT MIX. Just leave it in the two layers and let the oven do the work.
  11. Bake for 40 minutes. When the cake is done, a toothpick inserted into the centre will come out clean.
  12. Let cool.
  13. You can serve this dessert warm with vanilla ice cream!

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Mention @prettysuburbs so I can see what you made!

Recipe adapted from Oakridge Farms

Have a delicious day!

Rhubarb Pudding Cake

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2 Comments

  1. You’re right….. I do need it. Thanks for sharing. A gal can never have too many rhubarb recipes.

  2. We actually have some rhubarb growing in our backyard. (I didn’t even plant it…the kids found a little patch of it this summer, haha). I wasn’t sure what to do with it…this is perfect, thanks! #HomeMattersParty