How to Make the Perfect Rhubarb Pudding Cake at Home

There’s something irresistibly comforting about a warm rhubarb pudding cake—a dessert that magically separates into a light, fluffy cake layer on top and a sweet-tart pudding beneath. It’s the perfect balance of tangy and sweet, and once you take that first bite, you’ll want to know exactly how it all comes together. Curious? Let’s dive into the magic behind this crowd-pleasing treat.

Ingredients

• 2 cups chopped fresh rhubarb
• 1 cup granulated sugar divided
• 1 tablespoon lemon juice
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup whole milk
• 1/4 cup unsalted butter melted
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1 cup boiling water

Equipment

• 8×8 inch baking dish
• Mixing bowls
• Measuring cups and spoons
• Rubber spatula or wooden spoon
• Kettle or pot for boiling water

Instructions

1. Preheat the oven: Set your oven to 350 degrees Fahrenheit. While it warms, lightly butter an 8×8 inch baking dish or spray it with nonstick spray.
2. Layer the fruit: Spread the chopped rhubarb evenly across the bottom of your prepared dish. Sprinkle it with the lemon juice and then half of the sugar. This will macerate the rhubarb slightly while you prep the batter, drawing out its tart juices and marrying them with sweetness.
3. Mix the batter: In a mixing bowl, combine the flour, baking powder, salt and the remaining sugar. Stir well to blend the dry ingredients. Then add the milk, melted butter and vanilla. Stir until no lumps remain. This batter will be fairly thick — that’s perfectly fine.
4. Assemble the cake: Pour the batter over the rhubarb layer and gently spread it using a spatula. Do not stir it into the fruit. The magic of this cake is in the layering — the rhubarb will simmer into a saucy base while the batter bakes on top.
5. Create the pudding layer: In a small bowl or measuring cup, dissolve the cornstarch into the boiling water. Stir it completely to avoid any lumps. Then pour this hot slurry carefully over the batter. Again, no stirring. It may seem strange, but this creates the pooling sauce layer underneath the cake as it bakes.
6. Bake and wait: Place the dish in the oven and bake for 45 minutes. The top should turn a lovely golden hue and feel springy to the touch. You will likely notice bubbling juice around the edges. That’s the self-saucing pudding working its charm.
7. Cool slightly and serve: Let the cake rest for at least 10 minutes before serving. The sauce underneath will thicken just a bit and the cake will settle into itself. Spoon warm servings into bowls and, if you feel indulgent, add a splash of cream or a scoop of vanilla ice cream.

Nutrition per serving

If your rhubarb is extra tart, you can sprinkle an extra tablespoon of sugar over the fruit before layering the batter. Also, try adding a pinch of cinnamon to the dry mix for a subtle spice note.

FAQ

We hope you enjoyed this article about rhubarb pudding cake! If you found it helpful or inspiring, please take a moment to pin the article or any image from it on Pinterest — it really helps more people discover our content. Don’t forget to leave a comment and like our pin — we truly appreciate your support! Every little interaction motivates us to bring you even more delicious ideas!