Name: Rhubarb Pudding Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 3 cups fresh rhubarb, chopped; 1 cup granulated sugar, divided; 1/4 cup butter, softened; 1 tsp vanilla extract; 1 egg; 1/2 cup milk; 1 cup all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1 tbsp cornstarch; 1 cup boiling water

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I love making this Rhubarb Pudding Cake when I want something cozy, comforting, and just a little bit nostalgic. As it bakes, a soft golden cake forms on top while a sweet-tart rhubarb sauce develops underneath. I always enjoy serving it warm, straight from the oven, when the pudding layer is silky and the top is lightly crisp.

Rhubarb Pudding Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3 cups fresh rhubarb, chopped

1 cup granulated sugar, divided

¼ cup butter, softened

1 teaspoon vanilla extract

1 egg

½ cup milk

1 cup all-purpose flour

1 ½ teaspoon baking powder

¼ teaspoon salt

1 tablespoon cornstarch

1 cup boiling water

Directions

I start by preheating my oven to 375°F (190°C) and greasing an 8x8-inch baking dish.

I spread the chopped rhubarb evenly in the bottom of the dish and sprinkle it with ½ cup of the sugar.

In a mixing bowl, I cream the softened butter with the remaining ½ cup sugar until light and smooth. I add the vanilla extract and egg, mixing well to combine.

I stir in the milk, then gently mix in the flour, baking powder, and salt until just combined.

I spread the batter over the rhubarb layer. I don’t worry about making it perfect since it spreads as it bakes.

In a small bowl, I mix the cornstarch with the boiling water until dissolved. I carefully pour this mixture evenly over the batter without stirring.

I bake the cake for 40 to 45 minutes, until the top is golden and set. As it bakes, I let the magic happen — a pudding-like sauce forms underneath the cake layer.

I like serving it warm, sometimes with vanilla ice cream, whipped cream, or simply on its own.

Servings and timing

I find this recipe makes about 6 to 8 servings, depending on portion size.

Prep time: 15 minutes

Bake time: 40–45 minutes

Total time: About 1 hour

Variations

I sometimes add a handful of sliced strawberries to the rhubarb for a sweeter, fruitier twist. When I want a slightly deeper flavor, I replace a couple of tablespoons of white sugar with brown sugar. I also enjoy adding a pinch of cinnamon or nutmeg to the batter for a warm note. If I need a gluten-free option, I substitute a reliable 1:1 gluten-free flour blend.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 3 days. When I want to reheat a portion, I warm it in the microwave for about 30 seconds to 1 minute until heated through. I find that reheating restores the soft pudding texture beautifully. If I prefer, I can also reheat it in a low oven at 300°F until warmed.

FAQs

Can I use frozen rhubarb?

I can use frozen rhubarb, but I usually thaw and drain it first to prevent excess moisture from thinning the sauce too much.

Why do I pour boiling water over the batter?

I pour the boiling water over the top because it helps create the pudding layer underneath while the cake rises above it during baking.

How do I know when the cake is done?

I look for a golden top that feels set in the center. The cake layer should be firm, while I know a sauce will remain underneath.

Can I reduce the sugar?

I can slightly reduce the sugar, especially if my rhubarb is not very tart, but I keep in mind that the sweetness balances the tangy fruit.

Can I make this ahead of time?

I can bake it a few hours ahead and gently reheat before serving. I personally prefer it warm for the best texture and flavor.

Conclusion

I always come back to this Rhubarb Pudding Cake when I want a dessert that feels both rustic and special. I love how it transforms simple ingredients into layers of soft cake and luscious sauce. Whether I serve it plain or with a scoop of ice cream, it never fails to feel comforting and satisfying.

📖 Recipe:

Rhubarb Pudding Cake

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Author: Cheryl
Total Time: 1 hour
Yield: 8 servings
Diet: Vegetarian

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Description

This Rhubarb Pudding Cake bakes into a soft golden cake with a sweet-tart rhubarb sauce underneath. Served warm, it is cozy, comforting, and perfectly balanced between fluffy and luscious.

Instructions

Preheat oven to 375°F (190°C) and grease an 8x8-inch baking dish.
Spread the chopped rhubarb evenly in the bottom of the dish and sprinkle with ½ cup of the sugar.
In a mixing bowl, cream the softened butter with the remaining ½ cup sugar until light and smooth. Add the vanilla extract and egg, mixing well.
Stir in the milk. Gently mix in the flour, baking powder, and salt until just combined.
Spread the batter evenly over the rhubarb layer.
In a small bowl, mix the cornstarch with the boiling water until dissolved. Carefully pour this mixture evenly over the batter without stirring.
Bake for 40 to 45 minutes, until the top is golden and set in the center. A pudding-like sauce will form underneath the cake layer.
Serve warm, optionally with vanilla ice cream or whipped cream.