Go Back
–+ servings
Rhubarb Pudding Cake

Irresistible Rhubarb Pudding Cake for Sweet-Tart Bliss

This Rhubarb Pudding Cake balances sweet and tart flavors, delivering a delightful dessert experience that evokes nostalgia.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rhubarb Layer
  • 4 cups Rhubarb Fresh, vibrant stalks; frozen can be used without thawing.
  • 1 cup Granulated Sugar For rhubarb layer; adjust to taste.
For the Cake Batter
  • 1/2 cup Unsalted Butter Softened for easy mixing.
  • 1 cup Granulated Sugar For cake batter.
  • 2 large Eggs Beaten well for fluffier results.
  • 1 teaspoon Vanilla Extract Use pure for best results.
  • 1 cup All-Purpose Flour Main structural component.
  • 2 teaspoons Baking Powder Leavening agent.
  • 1/4 teaspoon Salt Balances sweetness.
  • 1 cup Milk Whole or 2%; adds moisture.

Equipment

  • 8x8-inch baking dish
  • mixing bowl
  • Hand Mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Grease your baking dish with butter.
  3. Combine rhubarb and sugar; let sit for 10 minutes.
  4. Cream butter and sugar together until light and fluffy.
  5. Mix in eggs and vanilla until creamy.
  6. Sift in flour, baking powder, and salt; fold until combined.
  7. Add milk and gently combine until smooth.
  8. Layer batter over the prepared rhubarb.
  9. Bake for approximately 45 minutes or until golden brown.
  10. Cool for 10-15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Serve warm with vanilla ice cream or whipped cream for added delight.

Tried this recipe?

Let us know how it was!