If you have been craving a dessert that perfectly balances tartness with comforting sweetness, look no further than this delightful Rhubarb Pudding Cake Recipe. It’s a nostalgic, homey treat where tender rhubarb melds with a golden, cakey topping that bakes up into a luscious pudding beneath. Simple ingredients come together to create a dessert that feels both indulgent and fresh with every bite—perfect for sharing with family or surprising guests with something charmingly unique.
Ingredients You’ll Need
This Rhubarb Pudding Cake Recipe uses straightforward, pantry-friendly ingredients that come together to create a remarkable harmony of flavors and textures. Each element plays a vital role, from the tangy rhubarb that gives brightness to the rich, buttery topping that adds warmth and softness.
- Chopped fresh rhubarb: The star ingredient brings a beautiful tartness and vibrant color to the cake.
- Granulated sugar: Sprinkled on rhubarb, it helps sweeten and soften its natural tang.
- All-purpose flour: Forms the base of the cake batter, providing structure and tenderness.
- Packed brown sugar: Adds a deep, molasses flavor and moisture to the cake layer.
- Baking powder: Ensures the cake rises nicely and stays light.
- Salt: Enhances all the flavors and balances the sweetness.
- Milk: Keeps the batter smooth, rich, and moist.
- Melted unsalted butter: Contributes a creamy, velvety richness to the cake topping.
- Vanilla extract: A warm flavor boost that complements the rhubarb’s tartness.
- Boiling water: Poured on top before baking, it creates the magic of pudding beneath the cake layer.
How to Make Rhubarb Pudding Cake Recipe
Step 1: Prepare Your Oven and Baking Dish
Begin by preheating your oven to 350°F (175°C). Lightly grease a 9-inch square baking dish to ensure your pudding cake releases easily after baking without losing any of that lovely crust.
Step 2: Layer the Rhubarb and Sugar
Spread the chopped rhubarb evenly across the bottom of the prepared dish and sprinkle granulated sugar over the top. Resist the temptation to stir; this step allows the rhubarb to release juices naturally as it bakes, creating a perfect syrupy base.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, packed brown sugar, baking powder, and salt. This dry mixture will form the foundation of the cake layer and delivers both sweetness and structure.
Step 4: Add the Wet Ingredients
Add milk, melted butter, and vanilla extract to the dry ingredients, stirring gently until you get a smooth batter. This batter will sit on top of the rhubarb and transform into a tender cake during baking.
Step 5: Spoon Batter Over Rhubarb
Carefully spoon the cake batter over the rhubarb without stirring. Gently spread it evenly across the surface, so it fully covers the fruit. Keeping the layers separate ensures a distinct cake top and pudding base after baking.
Step 6: Pour Boiling Water on Top
Slowly and carefully pour the boiling water evenly over the batter layer. Do not stir at this point. This step might feel unusual, but the hot water will seep down during baking, resulting in the signature pudding texture beneath the cake.
Step 7: Bake Until Golden and Bubbling
Bake your Rhubarb Pudding Cake Recipe for 45 to 50 minutes, or until the top is golden and the pudding bubbles at the edges. This visual cue signals that everything is cooked through and perfectly melded.
Step 8: Cool Before Serving
Allow the cake to cool for 10 to 15 minutes. This resting time helps the pudding set and makes it easier to serve while enhancing the flavors.
How to Serve Rhubarb Pudding Cake Recipe
Garnishes
This pudding cake is so delicious on its own, but you can elevate it with a scoop of vanilla ice cream, a dollop of whipped cream, or a light dusting of powdered sugar. Fresh mint leaves can add a refreshing visual and aromatic touch as well.
Side Dishes
Consider pairing this Rhubarb Pudding Cake Recipe with a simple cup of tea or coffee to complement its sweetness and tartness. Fresh fruit salad or lightly sweetened yogurt also make wonderful accompaniments to balance the richness and add texture contrast.
Creative Ways to Present
For a charming presentation, serve the pudding cake in individual ramekins straight from the oven, offering guests their own warm, personal dessert. Alternatively, layering the cake in clear glass dishes can showcase the lovely contrast between the rhubarb syrup and cakey top.
Make Ahead and Storage
Storing Leftovers
Store any leftover Rhubarb Pudding Cake Recipe covered in the refrigerator. It will keep well for up to 3 days, allowing the flavors to deepen and the pudding texture to remain moist and inviting.
Freezing
This pudding cake freezes beautifully. Wrap individual portions tightly in plastic wrap and aluminum foil or place in airtight containers, then freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating
Reheat leftovers gently in the microwave or oven until just warmed through. Avoid overheating to maintain the perfect pudding consistency and avoid drying out the cakey top.
FAQs
Can I use frozen rhubarb for this recipe?
Yes! Frozen rhubarb works well in this pudding cake. Just make sure to thaw and drain any excess liquid to prevent the dessert from becoming too watery.
Is it possible to make this cake gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum for best results, and ensure all other ingredients are gluten-free certified.
Why do I pour boiling water over the batter?
The boiling water helps the rhubarb juices meld with the batter as it bakes, creating a unique pudding layer underneath the cake topping that adds to the dessert’s moist, luscious texture.
Can I substitute the sugar with a natural sweetener?
You can try using honey or maple syrup in place of sugar, but know they will alter the texture slightly and add their own distinctive flavors. Adjust sweetness to taste and reduce other liquids accordingly.
What is the best way to serve this dessert warm or cold?
Rhubarb Pudding Cake Recipe is delicious served warm to appreciate the pudding texture and fresh flavor, but it’s also lovely chilled when the flavors have melded further and the cake firms up.
Final Thoughts
I truly hope you give this Rhubarb Pudding Cake Recipe a try because it’s one of those dishes that feels like a warm hug from the inside out. With its simple ingredients and wonderfully unique texture, it brings something special to any table. Once you make it, you’ll find yourself reaching for this recipe again and again.
Print
Rhubarb Pudding Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 to 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Rhubarb Pudding Cake is a delightful dessert featuring tart rhubarb layered under a sweet, tender cake. The unique baking method allows boiling water to be poured over the batter, creating a luscious pudding beneath a golden cake crust. Perfect for spring and summer, this comforting treat serves 6 to 8 and combines fresh rhubarb, a hint of vanilla, and a rich buttery batter for a nostalgic and satisfying dessert.
Ingredients
Fruits
- 3 cups (about 400g) chopped fresh rhubarb
Dry Ingredients
- ¾ cup (150g) granulated sugar
- 1 cup (125g) all-purpose flour
- ¾ cup (150g) packed brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup (120ml) milk
- ¼ cup (60g) melted unsalted butter
- 1 teaspoon vanilla extract
- 1 cup (240ml) boiling water
Instructions
- Preheat: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch square baking dish to prevent sticking.
- Prepare Rhubarb: Spread the chopped fresh rhubarb evenly over the bottom of the prepared baking dish. Sprinkle the granulated sugar evenly over the rhubarb without stirring; this will help sweeten the tart fruit as it cooks.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, packed brown sugar, baking powder, and salt until well combined. This dry mixture forms the base of your cake batter.
- Add Wet Ingredients: Pour in the milk, melted unsalted butter, and vanilla extract to the dry ingredients. Stir gently until the batter is smooth, taking care not to overmix.
- Assemble Batter: Spoon the prepared batter evenly over the sugared rhubarb in the baking dish. Gently spread the batter to cover all the rhubarb but do not stir or mix the layers.
- Add Boiling Water: Carefully pour the boiling water over the top of the batter. Again, do not stir; this step will create the pudding layer beneath the cake as it bakes.
- Bake: Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until the cake turns golden brown and the pudding bubbles around the edges.
- Cool and Serve: Allow the pudding cake to cool for 10 to 15 minutes before serving to let the layers set and enhance the flavors.
Notes
- For best results, use fresh rhubarb. If unavailable, frozen rhubarb can be used but thaw and drain excess liquid before use.
- Do not stir after adding boiling water; this layering is crucial for the pudding cake texture.
- Serve warm with a dollop of whipped cream or vanilla ice cream for a delicious treat.
- Store leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.
