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Home » Baking

Easy Rhubarb Pudding Cake

Modified: May 30, 2025 · Published: May 23, 2023 · by Venessa Mandelkow · This post may contain affiliate links · 4 Comments

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Rhubarb pudding cake is an easy dessert that embraces spring seasonality with its tangy rhubarb under a tender, golden cake. The tart fruit sauce contrasts beautifully with the cake topping. It reminds me of an old-fashioned pudding cake, turning humble rhubarb stalks into something delicious.

pieces of rhubarb cake with sauce topped with vanilla ice cream.

We love easy dessert recipes like brownie ice cream cake, or crustless blueberry pie. Both options are delicious and the perfect sweet treat after dinner.

Jump to:
  • Why You'll Love This Recipe
  • Featured Ingredients
  • Step-By-Step Instructions
  • Tips and Tricks
  • Ingredient Swaps
  • Special Diet Variations
  • Reader Love
  • Storing
  • FAQs
  • How To Serve With Rhubarb Pudding Cake
  • Additional Rhubarb Recipes
  • Love This Recipe?
  • Recipe

Why You'll Love This Recipe

  • So simple yet sophisticated
  • Nostalgic in the best way
  • Perfect recipe to use up rhubarb

Featured Ingredients

ingredients for rhubarb pudding cake.
  • Rhubarb - Its sharp, tangy bite provides the defining flavor and a lovely bright color to this pudding cake.
  • Sugar - Granulated white sugar sweetens the pudding cake just enough to counterbalance the rhubarb’s tartness.
  • Butter - Creates a velvety mouthfeel and golden brown crust.
  • Eggs - They bind the ingredients and contribute to the cake’s structure.
  • Vanilla Extract - Adds additional flavor to the cake.
  • Flour - All-purpose flour creates the light, tender cake layer that soaks up the juices beneath. For a gluten-free version, use a gluten-free baking flour blend with xanthan gum to mimic the texture, like Bob’s Red Mill 1-to-1.
  • Milk - Is used to moisten the cake batter and help the cake rise and bake evenly.

See the recipe card for the exact measurements and complete instructions.

Step-By-Step Instructions

diced rhubarb, white sugar and water in a medium sized saucepan.

Step 1: Wash and dice the rhubarb into equally sized pieces.

Add the diced rhubarb, water, and sugar into a medium-sized saucepan. Cook over medium heat for 6 minutes or until tender. Stirring once a minute.

creamed butter and sugar with an egg and vanilla in a glass mixing bowl.

Step 2: In a large mixing bowl, cream the butter and sugar together with a hand electric mixer or a stand mixer.

Add in the egg and vanilla. Mix until combined.

flour, baking powder and salt added to the creamed butter mixture.

Step 3: Next, add flour, baking powder, and salt. Stir.

Pour in the milk and stir. Do not overmix, just stir until the milk is combined with the dry ingredients.

pouring cooked rhubarb mixture over the cake batter in the glass pan.

Step 4: Grease an 8x8-inch square glass pan with nonstick cooking spray. Pour cake batter into the prepared pan.

Next, pour the cooked rhubarb sauce on top of the cake batter. I know it seems backwards, but it works like magic! The cake rises, and the rhubarb sauce cooks down and makes a delicious sauce.

Bake in a preheated 350 degree F oven for 45-50 minutes or until the top is golden brown.

Tips and Tricks

Use fresh, tender stalks of rhubarb. Large, overgrown rhubarb stalks will not produce the best result for this rhubarb cake. 

Do not overmix the cake batter. It will become tough and dry out more easily.

Allow the cake to cool. I know, I know, it is the hardest part. But allowing the cake to cool a bit will thicken the rhubarb pudding sauce.

Ingredient Swaps

  • Flour Options: All-purpose flour or a gluten free 1-to-1 flour, like Bob’s Red Mill with xanthan gum, will produce a delicious cake. 
  • Milk Options: If needed, use unsweetened almond milk or a lactose free milk. 
  • Butter Options: A dairy free alternative will work like coconut oil. However, it will be slightly less rich.

Special Diet Variations

Gluten Free Rhubarb Cake: Use a gluten free flour for the flour with the exact same measurement. 

Dairy Free Rhubarb Cake: Use unsweetened almond milk and dairy free butter option. 

Low FODMAP Rhubarb Cake: For a delicious low FODMAP cake, use gluten free flour if wheat is not tolerated. Use lactose-free milk or unsweetened almond milk for the milk. Rhubarb is a great low FODMAP option according to the testing done at Monash University Food App.

Reader Love

"I made this recipe plus I added a cinnamon/ sugar mixture, sprinkled over top before baking. It was delish! especially when served with vanilla ice cream!"

- Alice

⭐⭐⭐⭐⭐

Storing

Store: Keep leftover rhubarb cake covered and in the refrigerator for best results. I do not recommend freezing. 

Reheat: If you want to serve this cake warm, reheat in the microwave for 30 seconds. 

FAQs

Can I use frozen rhubarb for this recipe?

Yes, frozen rhubarb can be used; however, it needs more time to cook off any excess moisture. 

Is it necessary to peel rhubarb?

No, peeling rhubarb is usually not necessary if the stalks are fresh and tender. However, if using larger stalks, peeling can help improve the texture.

How long does the pudding cake keep at room temperature?

It’s best to keep rhubarb pudding cake refrigerated, but it can be safely left at room temperature for up to 2 hours.

Can I prepare this recipe ahead of time?

You can prepare the rhubarb pudding in advance and store it in the fridge. However, for the cake, mix right before baking for the best texture.

How To Serve With Rhubarb Pudding Cake

This cake is great all on its own, but it's also great with a dollop of homemade whipped cream on top. Vanilla ice cream is also a great option. For a healthier, protein option, add a bit of vanilla Greek yogurt. The creaminess complements the tangy flavor of the rhubarb sauce.

wooden spoon removing a piece of rhubarb cake out of the pan.

Additional Rhubarb Recipes

  • Baked Oatmeal with Rhubarb and Strawberries
  • Rhubarb Slush with Vodka
  • Rhubarb Crumble with Oats
  • Rhubarb Sauce For Ice Cream

Love This Recipe?

Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa

Recipe

ice cream dripping down a piece of rhubarb cake on a white plate.

Rhubarb Pudding Cake

5 from 4 votes
A magical cake that makes its own sauce while it bakes!
Prep Time: 15 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 6 Servings
Author: Venessa Mandelkow
Pin Print (email required)

Equipment

  • 8x8-inch Baking Pan

Ingredients

  • 4 cups fresh rhubarb diced
  • 1 ½ cups white granulated sugar divided
  • ¾ cup water
  • ½ cup butter salted, softened
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 1 cup all-purpose flour (Note 1)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk (Note 2)
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Instructions

  • Preheat the oven to 350 degrees F.
  • Wash and dice the rhubarb into ½ inch pieces. Cut them into even pieces so they will cook evenly.
  • In a medium saucepan, add the diced rhubarb, 1 cup white sugar, and water. Cook over medium-low heat for 6-8 minutes until tender. Stir several times.
  • In a large mixing bowl, add the remaining sugar (½ cup) and softened butter. Cream together with a hand mixer or a stand mixer. Add the egg and vanilla. Mix until combined.
  • Next, add the flour, baking powder, and salt to the creamed butter mixture. Stir until combined. Pour in the milk, stir again.
  • Lightly grease an 8x8-inch or 9x9-inch baking dish with nonstick cooking spray or softened butter.
  • Pour the cake batter into the prepared pan.
  • Next, gently pour the cooked rhubarb sauce over the cake batter.
  • Bake in a preheated 350 degree F oven for 45-50 minutes or until the top of the cake turns golden brown.
  • Remove from the oven and allow the cake to cool. This will help thicken the pudding sauce.
  • Serve with fresh whipped cream or a scoop of vanilla ice cream.

Notes

Note 1: For gluten free use Bob’s Red Mill 1-to-1 gluten free flour. Both flour options have been tested and have been successful. 
Note 2: Use lactose free milk if needed. Unsweetened almond milk will also work. 

Nutrition Information

Serving: 1 ServingCalories: 447kcalCarbohydrates: 72gProtein: 5gFat: 17gSugar: 52g
Love this recipe?Tag Us @Loveable_Lemons or #loveablelemons

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Comments

    5 from 4 votes (4 ratings without comment)

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    Recipe Rating




  1. Jason says

    May 10, 2024 at 9:07 pm

    This recipe is my favorite rhubarb recipe. It’s quick, easy to make and served with ice cream or whipped cream makes this the perfect springtime dessert!!

    Reply
    • Venessa Mandelkow says

      June 05, 2024 at 10:06 am

      Happy to hear you love this rhubarb recipe! Thank you for taking time to comment, we really appreciate it.
      -Venessa

      Reply
  2. Alice Stoyell says

    June 05, 2024 at 8:29 am

    I made this recipe plus I added a cinnamon/ sugar mixture, sprinkled over top before baking. it was delish! especially when served with vanilla ice cream!

    Reply
    • Venessa Mandelkow says

      June 05, 2024 at 8:57 am

      Oh I love the idea of adding cinnamon/sugar mixture over the top! I am excited to try it with that addition. Thanks for taking time to leave a comment. We really appreciate it!
      -Venessa

      Reply
Writer sitting on rocks

Hello, I'm Venessa! After a diagnosis that would change how I cook and eat meals, I had to adapt my favorite recipes to be low FODMAP—turning what was once a sour lemon into something loveable. So join me on a delicious journey to falling in love with food again.

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a piece of rhubarb cake with a scoop of vanilla ice cream dripping down on a white plate.

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