Old-Fashioned Rhubarb Pudding Cake

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.

What Goes into Old-Fashioned Rhubarb Pudding Cake?

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.

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.

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Old-Fashioned Rhubarb Pudding Cake

Yield: 9 Servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

This type of cake has been around for a long time. An Old-Fashioned Rhubarb Pudding Cake will be one to delight in not only for its wonderful layers but for the ease of putting them together. In a matter of 10 minutes, you can be from bowl to oven.

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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!

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Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving:Calories: 362Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 58mgSodium: 370mgCarbohydrates: 55gFiber: 1gSugar: 39gProtein: 4g

Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.