This old-fashioned Rhubarb Pudding Cake gives you a layer of sweet rhubarb, followed by a layer of pudding and then cake. It is a magical dessert that transforms that backyard rhubarb into a memorable dessert.
Want more easy summertime cake recipes? Try our Pink Lemonade Cake, Orange Creamsicle Poke Cake, or our Easy Carrot Snack Cake. Plus, we have a bounty of rhubarb recipes for you to enjoy. Read on! Here at NWTN, we love rhubarb!!
This delightful old-fashioned dessert is like a pudding and cake all in one. Enjoy it when rhubarb is in season, or use frozen rhubarb any time of the year.
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9 inch Glass Bakeware, Rectangular
What Goes into Old-Fashioned Rhubarb Pudding Cake?
Simple ingredients, and if you have a bundle of rhubarb, you will want to make this delicious recipe!! So simple and so worthy of the amazing rhubarb you grew!!
Want to change these ingredients up? Sure, add other fruit like strawberries or blueberries to the rhubarb. Or completely change it and use any fruit you like; peaches, berries, apples, pears, and plums are great choices. Just remember not to overbake the cake as you will lose the pudding layer. For harder fruit like apples, make sure to cut them into small pieces or thin slices.
Ingredients
Butter
Brown sugar
Fresh or frozen rhubarb, cut into ½ inch pieces
Granulated white sugar
AP flour
Baking powder
Salt
Milk
Vanilla
Large egg
How to Make Rhubarb Pudding Cake?
This is a simple recipe to make; just keep an eye on your cake at the end of baking. You don’t want to overbake it as you will then lose the pudding layer, which makes this cake so very good. The rhubarb mixture at the bottom is luscious, sweet, and buttery. You are going to love this recipe.
Preheat your oven to 350 degrees F.
Melt 1/3 cup of the butter in a microwavable 9 inch square baking dish in the microwave.
Sprinkle the brown sugar over the melted butter, and then add the rhubarb to the pan.
In a stand mixer, using a paddle attachment, cream the remaining 1/3 cup softened butter and one cup of sugar (granulated sugar) together until smooth.
In a small bowl, mix the flour, baking powder, and salt together. While continuing to mix on low, slowly add the dry ingredients to the creamed butter-sugar mixture.
Then add the milk, vanilla, and egg. Continue to mix for 2 minutes on medium speed until well combined.
Spread the batter over the rhubarb in the pan.
Bake for about 40 minutes, or until the batter is golden brown and fully cooked, don’t overbake, though, as you will lose your pudding layer. You want the cake just done to spring back. If using frozen rhubarb, then bake for an additional 10 minutes.
Serve warm with a scoop of vanilla ice cream. Enjoy!
What else can you make with Rhubarb?
We love rhubarb and have many recipes to enjoy what your farmers’ market or backyard rhubarb patches have for you. Everything from bars, loaves, tarts, jams, and more.
There are 80 to 100 different varietals of rhubarb, some are green-yellow when cooked up, and some even to the other spectrum come out purplish. If you are going to plant a rhubarb patch, check to see which is the best rhubarb for your liking. Color doesn’t make the rhubarb sweeter, but may make your desserts prettier.
- Rhubarb Dream Bars (shown above, one of our most popular recipes)
- Rhubarb Fool
- Old Fashioned Rhubarb Loaf
- Super Easy Rhubarb Tarts
- Rhubarb Strawberry Cobbler
- Strawberry Rhubarb Crisp
- Blueberry Rhubarb Jam
- Strawberry Rhubarb Jam
- Rhubarb Strawberry Sour Cream Pie
- Rhubarb Margaritas
- No Churn Rhubarb Ice Cream Recipe
- Rhubarb Meringue Dessert Recipe
- Rhubarb Raspberry Clafoutis
Pin it HERE!!
Pin it HERE!!
Rhubarb Pudding Cake
Ingredients
- 2/3 cup butter softened (divided)
- 3/4 cup brown sugar
- 4 cups rhubarb cut in ½ inch pieces, fresh or frozen
- 1 cup granulated sugar
- 1 1/3 cups AP flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup milk
- 1 tsp vanilla
- 1 large egg
Instructions
- Preheat your oven to 350 degrees F.
- Melt 1/3 cup of the butter in a 9-inch microwavable square cake pan in the microwave.
- Sprinkle the brown sugar over the melted butter, and then add the rhubarb to the pan.
- In a stand mixer, using a paddle attachment, cream the remaining 1/3 cup softened butter and granulated sugar together until smooth.
- In a bowl, mix the flour, baking powder, and salt together. While continuing to mix on low, slowly add the dry ingredients to the creamed butter-sugar mixture.
- Then add the milk, vanilla, and egg. Continue to mix for 2 minutes on medium speed until well combined.
- Spread the batter over the rhubarb in the pan.
- Bake for about 40 minutes, or until the batter is golden brown and fully cooked, don’t overbake, though, as you will lose your pudding layer. You want the cake just done to spring back. If using frozen rhubarb, then bake for an additional 10 minutes.
- Serve warm with a scoop of vanilla ice cream. Enjoy!
Comments & Reviews
Sue says
Cake took bit more than 50 minutes. Top was starting to get brown but still gooey in middle. Not to springy but I’m sure it will be great. Hopefully not lost pudding
Tara Noland says
It will be gooey as that is the pudding layer, I hope it turned out for you!
Pam says
Can you use 1/2 & 1/2 instead of milk?
Tara Noland says
I have not tried that but I think you could!
Retro Bowl says
the cake is great, i will try to cook it according to your recipe this weekend