Rhubarb Pudding Cake

This Rhubarb Pudding Cake is a delicious sweet and tart dessert! It’s great way to use up extra rhubarb. Serve warm with vanilla ice cream!




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


  • 1/4 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 1 cup flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp vanilla
  • 1/2 cup milk


  1. Preheat your oven to 350 degrees.


  1. In saucepan, add the chopped rhubarb and 3/4 cup sugar.
  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.


  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 separate bowl mix together the milk and vanilla.
  5. Add the flour mix to the butter mix, alternating with the vanilla milk.
  6. Mix well.
  7. Pour the batter into an 8 or 9 inch baking dish.
  8. Then pour the somewhat cooled rhubarb mixture over the cake batter.
  9. Optional:  If you like sprinkle the top with a cinnamon/sugar mix before baking.
  10. Bake for 40 minutes. When the cake is done, a toothpick inserted into the centre will come out clean.
  11. Let cool.
  12. You can serve this dessert warm with vanilla ice cream!