Freshly baked Rhubarb Pudding Cake with a golden crust and juicy rhubarb filling.

Delicious Rhubarb Pudding Cake Recipe

A Nostalgic Treat with a Tangy Twist

There’s something incredibly heartwarming about a dessert that feels like it came straight from Grandma’s kitchen. This Rhubarb Pudding Cake is one of those comforting classics that brings back memories of Sunday dinners and summer gardens brimming with vibrant red rhubarb. My Nonna used to make a version of this every early June, always saying, “It’s not really summer until the rhubarb is baked!”

Let me show you how to make this delightful pudding cake—a magical dessert where tart rhubarb meets a soft, buttery cake and a gooey pudding base forms as it bakes. It’s easy, nostalgic, and utterly irresistible. If you’re a fan of cozy, saucy classics, you might also love our Candied Yams with Marshmallows or these Oatmeal Rhubarb Bars.

What Is a Rhubarb Pudding Cake?

A Rhubarb Pudding Cake is a self-saucing dessert where the fruit cooks beneath a soft vanilla-scented cake. As it bakes, the magic happens: the brown sugar and boiling water form a rich pudding-like sauce at the bottom, while the cake rises to the top. You end up with layers of texture and flavor—juicy fruit, gooey pudding, and fluffy cake—all in one dish.

If you’re looking for something even easier for summer, try our No-Bake Rhubarb Dessert Recipe—perfect when it’s too hot to turn on the oven.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Moist Rhubarb Pudding Cake topped with warm vanilla sauce, served on a white plate.

Rhubarb Pudding Cake

  • Author: Emma
  • Total Time: 55 minutes
  • Yield: 6–8 servings 1x
Print Recipe

Description

A nostalgic dessert with tart rhubarb, soft vanilla cake, and a surprise gooey pudding layer underneath. Baked to golden perfection, it’s best served warm with ice cream or whipped cream.

Ingredients

Scale

For the Base

  • 2 cups chopped fresh rhubarb
  • ½ cup granulated sugar

For the Cake Batter

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup milk
  • 2 tbsp melted unsalted butter
  • ½ tsp vanilla extract

For the Topping

  • ¾ cup boiling water
  • ½ cup brown sugar

Instructions

  1. Preheat the Oven : Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
  2. Prepare the Rhubarb Base : Spread rhubarb in the dish and sprinkle with sugar. Toss lightly and let it sit.
  3. Make the Cake Batter : Whisk together flour, baking powder, and salt. Add milk, melted butter, and vanilla. Stir until smooth.
  4. Layer the Batter : Pour the batter over the rhubarb. It’s fine if it doesn’t fully cover.
  5. Add the Magic Topping : In a small bowl, dissolve brown sugar in boiling water. Gently pour over the batter without stirring.
  6. Bake : Bake for 40–45 minutes until golden and bubbly. The pudding will form underneath.
  7. Serve : Scoop warm servings into bowls. Add whipped cream or vanilla ice cream if desired.

Notes

  • Add ½ cup sliced strawberries with the rhubarb for a strawberry-rhubarb version.
  • Add orange zest to the batter for a citrusy note.
  • Make it dairy-free with plant-based milk and vegan butter.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 210
  • Sugar: 24g
  • Sodium: 120mg
  • Fat: 6g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 15mg

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Tips & Variations

  • Make it Strawberry-Rhubarb:Add ½ cup of sliced strawberries with the rhubarb for a sweeter twist. You’ll love pairing this with our Strawberry Cheesecake for a fruit-forward dessert duo.
  • Zest it Up: A bit of orange zest in the batter adds a lovely brightness.
  • Dairy-Free? Use plant-based milk and vegan butter for a delicious alternative.

Why You’ll Love This Rhubarb Pudding Cake

  • Simple ingredients – pantry staples with fresh rhubarb.
  • No mixer required – just a whisk and a bowl.
  • Perfect for spring and summer – highlight seasonal produce.
  • Versatile – customize with strawberries, orange zest, or spices.
  • Comforting – warm, saucy, and ideal for any gathering.

Round Rhubarb Pudding Cake topped with caramelized rhubarb pieces, served on a white plate.

Variations & Substitutions

  • Add strawberries: Replace ½ cup of rhubarb with strawberries for a sweet twist.
  • Make it gluten-free: Use a 1:1 gluten-free flour blend.
  • Try lemon or orange zest: Adds brightness to the cake layer.
  • Spice it up: A pinch of cinnamon or cardamom brings depth.

How to Store & Reheat

Store: Cover leftovers and refrigerate for up to 3 days.
Reheat: Microwave individual portions or warm in the oven at 300°F until heated through.

Freezing Tip: Freeze the baked cake in an airtight container for up to 2 months. Thaw in the fridge and reheat before serving.

💬 Join the Conversation!

Have you baked this cozy Rhubarb Pudding Cake? I’d absolutely love to see how yours turned out! Snap a photo and tag us on Instagram

Leave a Comment

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆