What Is Rhubarb Pudding Cake?
Rhubarb pudding cake is a comforting, old-fashioned dessert that bakes up with layers of tart rhubarb on the bottom, a tender vanilla cake on top, and a luscious, self-made sauce that forms underneath as it cooks. Often called a “self-saucing cake,” this rustic recipe combines sweet and tangy flavors in a warm, spoonable treat.
It’s the kind of dessert that feels cozy and nostalgic perfect for highlighting rhubarb’s bright, slightly sour flavor. The best part? It’s incredibly simple to make with pantry ingredients and requires no fancy equipment. Once baked, it’s served warm straight from the pan, often topped with whipped cream or a scoop of vanilla ice cream.
Why You’ll Love This Recipe
- Sweet, tangy, and beautifully balanced the tart rhubarb plays perfectly against the soft, lightly sweet cake.
- Creates its own pudding sauce as it bakes no separate custard or sauce needed.
- A fantastic alternative to pies or crisps if you’re looking for something different.
- Simple, rustic, and made with basic kitchen staples.
- A perfect spring or summer dessert for backyard dinners, family gatherings, or just a cozy night in.
When to Serve Rhubarb Pudding Cake
This dessert shines when rhubarb is in season typically late spring through early summer but it’s delicious any time you can get fresh or frozen rhubarb.
- Ideal for Sunday dinners or potlucks
- Great on Mother’s Day or brunch dessert tables
- Perfect for casual gatherings or as a warm, comforting weeknight treat
- Even makes a delightful next-day snack, enjoyed cold from the fridge
Preparation Phase
A few quick prep steps ensure your pudding cake turns out just right:
- Chop rhubarb evenly into ½-inch pieces so it cooks at the same rate.
- Butter your baking dish thoroughly to prevent sticking and help create crispy edges.
- Preheat your oven fully so the cake layer rises properly.
- Have boiling water ready when assembling so the pudding sauce forms as it bakes.
Tip: Place your baking dish on a sheet pan to catch any juices that bubble over.
Essential Tools and Equipment
- 8×8-inch baking dish (glass or ceramic recommended)
- Mixing bowls for batter and topping
- Whisk and wooden spoon for smooth batter mixing
- Measuring cups and spoons for accuracy
- Small saucepan or kettle to boil water for the sauce layer
- Offset spatula (optional) for spreading batter evenly
Why Each Tool Matters
- A glass or ceramic baking dish helps distribute heat evenly and allows the sauce to form underneath.
- A whisk ensures your batter is lump-free, giving the cake a tender crumb.
- Carefully pouring hot water over the top is key to creating the pudding layer it’s worth having a steady-hand pourer or pouring over the back of a spoon for even distribution.
Ingredients
Fruit Layer
- 3 cups chopped rhubarb (½-inch pieces)
- ¾ cup granulated sugar
Cake Batter
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Sauce Layer
- ¾ cup granulated sugar
- 1 tablespoon cornstarch
- 1 cup boiling water
Step-by-Step Directions
1. Prepare the Rhubarb Base
- In a bowl, toss the chopped rhubarb with ¾ cup sugar until evenly coated.
- Spread this mixture evenly over the bottom of a buttered 8×8-inch baking dish.
2. Make the Cake Batter
- In a medium bowl, whisk together flour, baking powder, salt, and ½ cup sugar.
- Stir in milk, melted butter, and vanilla extract until just combined.
- The batter should be smooth but do not overmix.
3. Spread the Batter
- Pour the batter evenly over the rhubarb in the baking dish.
- Use an offset spatula or the back of a spoon to gently spread it, covering the rhubarb completely.
- Do not stir into the fruit the layers should remain separate.
4. Mix the Sugar Topping
- In a small bowl, combine ¾ cup sugar and 1 tablespoon cornstarch.
- Sprinkle this evenly over the batter.
5. Add the Hot Water
- Slowly pour 1 cup of boiling water over the entire dish.
- Pour carefully over the back of a spoon to avoid disturbing the layers.
- It may look odd or watery this is what creates the pudding sauce underneath.
6. Bake
- Place the dish on a baking sheet (to catch any drips) and bake at 375°F (190°C) for 45–50 minutes.
- The top should be golden and a cake layer will be set on top, with sauce bubbling up around the edges.
7. Cool Slightly & Serve
- Let the cake sit for about 10 minutes to allow the sauce to thicken slightly.
- Spoon into bowls, making sure to scoop up both cake and the tangy rhubarb sauce from the bottom.
- Enjoy warm, optionally topped with vanilla ice cream, whipped cream, or a drizzle of heavy cream.
Serving Suggestions, Best Pairings, Mistakes & Creative Variations
Serving Suggestions
Rhubarb pudding cake is best enjoyed warm, when the cake is soft and the sauce underneath is glossy and spoonable. It’s a beautiful, rustic dessert that doesn’t need much extra to shine, but here are some ways to serve it:
Classic Ways to Serve
- Spoon warm pudding cake into bowls, making sure to get plenty of tangy sauce.
- Top with vanilla ice cream, which melts into the warm cake and sauce.
- Add a dollop of lightly sweetened whipped cream for an airy finish.
- Pour over a drizzle of cold heavy cream for a farmhouse-style dessert.
Enjoy it Cold
- Leftovers are wonderful straight from the fridge.
- The flavors meld and the sauce thickens even more by the next day.
- Enjoy chilled with coffee or tea as a midday treat.
For a Simple Presentation
- Dust lightly with powdered sugar just before serving.
- Garnish with a sprig of mint or a few fresh berries for a pop of color.
Best Pairings
Rhubarb pudding cake pairs beautifully with a variety of sides and beverages. Try these ideas to round out your dessert spread.
Fresh Fruit
- Sliced strawberries, raspberries, or blueberries add fresh sweetness that complements rhubarb’s tartness.
Simple Cookies
- Crisp butter cookies, shortbread, or biscotti are great for dipping into the sauce.
Light Beverages
- Earl Grey or chamomile tea for a warm pairing.
- Iced coffee or cold brew for a modern twist.
Frozen Sides
- A scoop of lemon sorbet or frozen yogurt provides a bright, refreshing contrast.
Cheese Plate Companion
- Believe it or not, a small wedge of mild brie served alongside can balance the tangy-sweet flavors for a sophisticated finish.
Common Mistakes to Avoid
Avoid these easy pitfalls to ensure your rhubarb pudding cake bakes up tender, saucy, and not overly dense.
Using Cold or Lukewarm Water
- Always use boiling hot water when pouring over the cake.
- This is what activates the cornstarch and helps create the luscious sauce underneath.
Overmixing the Cake Batter
- Stir the batter until just combined.
- Overmixing develops gluten, making the cake tough.
Skipping the Rest Time
- After baking, let the cake sit for 10 minutes.
- This allows the sauce to thicken and makes serving easier.
Not Preheating the Oven
- A fully preheated oven ensures the cake rises properly and the sauce sets underneath.
Underbaking
- If the cake is underdone, the batter can stay gummy.
- Bake until the top is golden and fully set.
Forgetting to Place on a Sheet Pan
- The bubbling sauce may overflow slightly.
- Baking on a parchment-lined sheet pan saves cleanup.
Creative Recipe Variations
Switch up your rhubarb pudding cake with these easy and delicious twists.
Strawberry Rhubarb Pudding Cake
- Replace half the rhubarb with chopped strawberries for a classic fruit combo.
Almond Rhubarb Cake
- Add ¼ teaspoon almond extract to the batter for a nutty, aromatic layer of flavor.
Spiced Rhubarb
- Stir ½ teaspoon cinnamon or a pinch of cardamom into the rhubarb sugar mix for cozy warmth.
Brown Sugar Sauce
- Substitute half of the sugar in the topping mix with brown sugar.
- Creates a caramel-like sauce that pairs beautifully with rhubarb’s tartness.
Citrus Notes
- Add zest from one orange or lemon to the cake batter.
- Brightens up the flavors and enhances the fruit.
Make It a Deeper Bake
- Use a smaller pan (like a 7×7) for a slightly taller cake, adjusting bake time by adding 5–8 extra minutes.
Expert Tips, Storage & FAQs
Pro Tips for the Best Rhubarb Pudding Cake
Take your rhubarb pudding cake from good to exceptional with these small but mighty tips.
Chop Rhubarb Evenly
- Cut rhubarb into ½-inch pieces so it cooks evenly.
- Avoid woody ends; they can be tough and stringy.
Pour Boiling Water Slowly
- Pour hot water over the back of a spoon to gently distribute it.
- This prevents breaking through the sugar and batter layers.
Use a Glass or Ceramic Dish
- These materials bake more evenly and show off the pretty sauce bubbling underneath.
Bake on a Sheet Pan
- Place your baking dish on a rimmed baking sheet lined with parchment.
- Catches any sauce that might bubble over.
Let It Rest Before Serving
- Waiting 10 minutes after baking allows the sauce to thicken slightly, making scooping easier and less messy.
Storage & Reheating Instructions
How to Store
- Cover leftovers tightly with foil or plastic wrap.
- Refrigerate for up to 4 days.
How to Reheat
- Scoop into an oven-safe dish and warm at 300°F for 10–12 minutes.
- Or microwave individual portions in 30-second bursts, just until heated through.
Can It Be Eaten Cold?
- Absolutely. Many people love this cake straight from the fridge—the sauce becomes even thicker, and the flavors meld beautifully overnight.
Frequently Asked Questions (FAQs)
Can I use frozen rhubarb?
Yes. Just thaw completely and drain well to remove excess water before using.
Can I reduce the sugar?
You can cut the sugar slightly (try ¼ cup less in the topping or fruit layer), but keep in mind that rhubarb is very tart. A reduction may yield a tangier, less sauce-heavy dessert.
Can I make it gluten-free?
Yes. Substitute a 1-to-1 gluten-free flour blend for the all-purpose flour.
Do I have to peel rhubarb?
No. Simply trim the ends and remove any obvious stringy fibers. Most rhubarb doesn’t need peeling.
Why is my cake still runny?
It needs proper rest time after baking. If the cake is extremely liquid after cooling slightly, it may have needed an extra 5–10 minutes in the oven.
Can I make it ahead?
This dessert is best fresh but keeps well for a couple of days. The sauce thickens more in the fridge, creating a lovely chilled pudding-style treat.
Conclusion
Rhubarb pudding cake is everything a cozy dessert should be warm, tender, sweet, and a little tangy. It’s an old-fashioned favorite that transforms humble rhubarb and simple pantry staples into a dessert with layers of flavor and texture.
Scoop it straight from the dish into waiting bowls, letting the rich sauce pool around the soft vanilla cake. Add a swirl of whipped cream or a small scoop of vanilla ice cream, and you’ve got a dessert that feels special with very little effort.
Make it once, and this charming pudding cake might just become your new spring and summer tradition.
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