Heavenly and Comforting Rhubarb Pudding Cake Recipe

Looking for a dessert that feels like a warm hug in every bite? This Rhubarb Pudding Cake is the ultimate springtime comfort dessert. It’s tender and fluffy on top, with a lusciously tart and syrupy rhubarb layer underneath. If you love traditional fruit desserts like crisps, cobblers, and upside-down cakes, you’re going to fall head over heels for this easy rhubarb pudding cake. It comes together quickly with simple ingredients and turns out beautifully rustic and incredibly satisfying.

This recipe is perfect for home bakers who want something a little different from the usual. It offers a delightful balance of sweetness and tartness, thanks to the magic of fresh rhubarb. What makes this pudding cake truly special is the transformation that happens as it bakes. The batter rises to the top, creating a soft, golden cake, while the rhubarb melts into a juicy, almost custard-like base. It’s pure dessert alchemy, and it’s easier than you think.

What is Rhubarb Pudding Cake and Why It’s So Loved

If you’ve never tried a pudding cake before, you’re in for a real treat. A pudding cake is a self-saucing dessert where the batter and fruit separate during baking to form two distinct but complementary layers: a light, airy cake and a rich, juicy base. In this case, the rhubarb brings its signature tart flavor, which pairs beautifully with the buttery vanilla cake layer above it.

This rhubarb pudding cake is beloved not just for its flavor, but also for how it plays with texture. The contrast between the soft, fluffy cake and the syrupy fruit is comforting, satisfying, and never too heavy. And because it’s baked in one dish, cleanup is a breeze. It’s a dessert that feels old-fashioned in the best way—warm, simple, and made to share. It’s the kind of treat you bring out at family dinners, potlucks, or quiet evenings at home when you need something special.

Key Benefits of This Rhubarb Pudding Cake Recipe

There are so many reasons to love this dessert, especially if you enjoy recipes that are as easy as they are impressive. First and foremost, it celebrates seasonal ingredients—rhubarb is at its best in the spring, and this cake makes the most of it. Secondly, it’s a forgiving recipe. There’s no complicated technique required, and even beginner bakers can achieve delicious results on the first try.

Moreover, this rhubarb pudding cake can be customized to your taste. Prefer things a little sweeter? Add a touch more sugar. Want to make it extra fragrant? A sprinkle of cinnamon or a dash of orange zest will do the trick. Not only that, but it also stores well, making it perfect for baking ahead or enjoying as leftovers.

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Ingredients for Rhubarb Pudding Cake (With Measurements)

To create this cozy dessert, you’ll need the following ingredients, most of which are likely already in your pantry. Here’s everything you need, along with precise measurements for a 9-inch baking dish:

• 3 cups (360g) chopped fresh rhubarb
• ¾ cup (150g) granulated sugar (for the fruit layer)
• 1 tbsp cornstarch

For the cake batter:

• 1 cup (120g) all-purpose flour
• ¾ cup (150g) granulated sugar
• 2 tsp baking powder
• ¼ tsp salt
• ½ cup (120ml) milk
• ⅓ cup (75g) unsalted butter, melted
• 1 tsp vanilla extract

For the topping:

• 1 cup (240ml) boiling water

Each ingredient plays a crucial role. The sugar balances the tartness of the rhubarb, while the cornstarch thickens the fruit layer as it bakes. The boiling water on top may seem unusual, but it’s the secret to the pudding-like base that makes this dessert so special.

How to Make Rhubarb Pudding Cake Step by Step

Preheat your oven to 375°F (190°C) and lightly grease a 9-inch square baking dish. Begin by spreading the chopped rhubarb evenly over the bottom of the dish. Sprinkle the ¾ cup sugar and 1 tablespoon of cornstarch over the rhubarb. Use a spoon or spatula to toss gently and distribute everything evenly. This base layer will become the sweet-tart foundation of the dessert.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a separate small bowl or measuring cup, mix the milk, melted butter, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the cake light and tender.

Next, spoon the cake batter evenly over the rhubarb mixture. Don’t worry if the batter doesn’t cover all the rhubarb—it will spread during baking. Finally, pour the cup of boiling water gently over the batter. It might seem strange, but trust the process—this step creates the steamy environment that allows the pudding layer to form beneath the cake.

Carefully transfer the dish to the oven and bake for 40 to 45 minutes, or until the top is golden and the fruit layer is bubbling around the edges. Once done, allow it to cool for at least 15 minutes before serving. The sauce thickens slightly as it cools, making each spoonful rich and full of flavor.

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Essential Kitchen Equipment for the Perfect Pudding Cake

You won’t need anything fancy to make this rhubarb pudding cake, but having the right tools makes the process smooth and enjoyable:

• 9-inch square baking dish (ceramic or glass works best)
• Mixing bowls (medium and small)
• Measuring cups and spoons
• Whisk and silicone spatula
• Kettle or saucepan (for boiling water)
• Oven mitts

With these basics, you’re fully equipped to whip up a warm, comforting dessert that’s sure to become a household favorite.

Tips for Getting the Best Texture and Flavor

To make sure your rhubarb pudding cake turns out just right, a few helpful tips can go a long way. First, use fresh, firm rhubarb stalks. Thinner stalks tend to be more tender and less fibrous. If your rhubarb is very tart, consider increasing the sugar slightly, or balance it with a scoop of vanilla ice cream when serving.

Melt the butter fully and allow it to cool slightly before mixing it with the milk and vanilla. This helps create a smooth, cohesive batter without lumps. And while pouring the boiling water over the top might seem odd, be sure to do it gently to avoid disturbing the batter layer.

Also, don’t skip the resting time after baking. The pudding layer thickens as it cools, and slicing too soon can make the texture messy. Letting it sit for 15 to 20 minutes before serving gives you the perfect consistency.

Common Mistakes to Avoid in Rhubarb Pudding Cake

Even simple recipes have a few common pitfalls. One is using frozen rhubarb without adjusting for the extra moisture. If you do use frozen rhubarb, thaw it completely and drain off excess liquid before adding it to the dish.

Another mistake is overbaking. Since this cake has a pudding-like base, it should remain slightly gooey on the bottom. If you bake until the whole cake is firm, the texture won’t be right. Keep an eye on the top—it should be set and golden, but the edges should bubble gently.

Finally, don’t skip the cornstarch. It helps bind the rhubarb and juices into a luscious sauce. Without it, the bottom can become watery instead of smooth and thick.

Serving Suggestions and Presentation Tips

This cake is best served warm, straight from the oven or gently reheated. Scoop generous spoonfuls into bowls and serve with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of heavy cream. The contrast of warm cake with cold topping is absolutely divine.

For a lovely presentation, dust the top with a little powdered sugar or garnish with a few slices of cooked rhubarb. You can even bake the dessert in individual ramekins for a more elegant, dinner-party-friendly version.

How to Store Leftover Rhubarb Pudding Cake

If you have leftovers (though it’s rare!), store them covered in the refrigerator for up to 3 days. The cake may absorb more of the pudding sauce as it sits, but it will still taste amazing. To reheat, microwave individual portions for 30 seconds or warm in the oven at 300°F (150°C) for 10–15 minutes.

Freezing is not ideal for this dessert due to the pudding texture, which can separate after thawing. It’s best enjoyed fresh or within a couple of days.

Rhubarb Pudding Cake Variations You Can Try

This recipe is wonderfully flexible. You can replace part of the rhubarb with strawberries for a classic flavor combination. Blueberries or raspberries can also be added to the fruit layer for extra depth and sweetness.

Try swapping the vanilla in the batter with almond extract for a nutty undertone, or mix in a pinch of cinnamon or cardamom to warm up the flavor profile. If you prefer a slightly crisp topping, sprinkle a little raw sugar over the batter before adding the boiling water.

Delicious Drink and Food Pairings (No Alcohol)

Pair your rhubarb pudding cake with comforting drinks like chamomile tea, rooibos, or a warm vanilla latte. For breakfast-style serving, enjoy it with a side of Greek yogurt or a fruit salad. A scoop of frozen yogurt or a splash of cold milk also balances the richness of the dish beautifully.

Rhubarb Pudding Cake FAQs Answered

Can I use frozen rhubarb in this recipe?
Yes, but be sure to thaw and drain it well to prevent excess moisture from making the pudding layer too runny.

Can I make this gluten-free?
You can substitute a gluten-free all-purpose flour blend, but make sure it includes xanthan gum or add it separately for the best texture.

Can this be made ahead of time?
While it’s best fresh, you can bake it earlier in the day and reheat before serving. Store it covered in the fridge until ready to warm up.

Can I double the recipe?
Absolutely. Use a 9×13-inch baking dish and extend the baking time by 5–10 minutes as needed.

Final Thoughts + Call to Action

If you’re looking for a dessert that’s both nostalgic and irresistible, this Rhubarb Pudding Cake will deliver every single time. Its rich layers, comforting texture, and ease of preparation make it a must-bake during rhubarb season and beyond. Whether you’re making it for Sunday supper, a cozy gathering, or simply to treat yourself, you’ll be amazed by how quickly it disappears.

Did you enjoy this recipe? Share it with friends and family, and don’t forget to subscribe to our blog for more delightful seasonal recipes and baking inspiration!

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