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.
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.
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Why You'll Love This Recipe
- So simple yet sophisticated
- Nostalgic in the best way
- Perfect recipe to use up rhubarb
Featured Ingredients
- 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
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.
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.
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.
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
Yes, frozen rhubarb can be used; however, it needs more time to cook off any excess moisture.
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.
It’s best to keep rhubarb pudding cake refrigerated, but it can be safely left at room temperature for up to 2 hours.
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.
Additional Rhubarb Recipes
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Rhubarb Pudding Cake
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)
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.
Jason says
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!!
Venessa Mandelkow says
Happy to hear you love this rhubarb recipe! Thank you for taking time to comment, we really appreciate it.
-Venessa
Alice Stoyell says
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!
Venessa Mandelkow says
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