Rhubarb Pudding Cake

Why You’ll Love This Recipe

I’m drawn to the simplicity: cream-style batter topped with rhubarb that bakes into a soft cake atop a syrupy pudding layer. It feels vintage and comforting, yet stunning when served warm with whipped cream or yogurt

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 cups diced fresh rhubarb

• 1 cup granulated sugar (divided)

• ¾ cup water

• ½ cup unsalted butter, softened

• 1 large egg

• ½ tsp vanilla extract

• 1 cup all-purpose flour

• 2 tsp baking powder

• ½ tsp salt

• ½ cup milk (or yogurt, optional for extra creaminess)

directions

1. I preheat the oven to 350 °F (175 °C) and butter an 8‑ or 9‑inch square or round baking dish.

2. In a saucepan, I cook diced rhubarb with 1 cup sugar and water over medium heat until tender, about 6–10 minutes

3. I cream butter with remaining sugar, then beat in the egg and vanilla until light.

4. I whisk flour, baking powder, and salt, then stir into butter mixture alternately with milk until just combined.

5. I pour the batter into the dish, then spoon the warm rhubarb compote evenly over the top

6. I bake for about 45–50 minutes, until the top is golden and a toothpick inserted into cake part comes out clean .

7. I let it cool slightly so the pudding layer thickens before serving.

Servings and timing

• Servings: 6–9 (8″ dish) to 10–12 (9″ dish)

• Prep time: ~15 minutes

• Cook time: ~45–50 minutes

• Total time: ~1 hour to 1 hour 5 minutes

Variations

• I often stir in a touch of almond extract or vanilla for added fragrance .

• I’ve swapped half the rhubarb with strawberries to create a strawberry–rhubarb pudding twist

• For extra creaminess, I sometimes substitute part of the milk with Greek yogurt—delicious and tangy

storage/reheating

I store it covered in the fridge for up to 3 days; it reheats beautifully in the oven or microwave. Leftover pudding cake tastes amazing warm, especially with a dollop of whipped cream or a spoonful of Greek yogurt .

FAQs

How do I prevent the cake from smushing the rhubarb layer?

I gently spoon the warm compote over the batter rather than mixing; this helps preserve the distinct pudding layer.

Can I use frozen rhubarb?

Yes! I thaw and drain it before cooking to avoid excess liquid.

Can I make this gluten-free?

Absolutely—I swap in a 1:1 gluten-free flour blend and watch for doneness; it may bake a few minutes longer .

Is yogurt necessary?

Not at all—milk works well, but yogurt adds tang and richness if you’d like a creamier cake.

Can I bake it in a springform?

Yes—I use an 8″ springform lined with parchment. The compote layer behaves the same way.

Conclusion

I love that Rhubarb Pudding Cake feels nostalgia wrapped in a single dish—no layers to fuss with, just a simple batter and fruit that bake into magic. Each warm, spoonable slice brings comfort and seasonal delight, and I always find myself reaching for a second helping.