Best Rhubarb Pudding Cake

Spring desserts are all about making the most of what’s in season. When rhubarb shows up at the farmers market, I know it’s time to pull out this recipe. It’s not quite a cake and not quite a pudding—it’s somewhere happily in between.

This is one of those recipes where you don’t need a mixer or any fancy equipment. Just a couple of bowls and a spoon will do the job. The batter goes on the bottom, then you pour this sweet, hot liquid right over the top. It seems backwards, but trust me on this one.

What happens in the oven is kind of magic. The cake rises up through the liquid and you end up with tender cake on top and a glossy sauce underneath. Serve it warm with vanilla ice cream and you’ve got yourself a dessert that feels fancy but took barely any effort.

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What Kind of Rhubarb Should I Use?

Fresh rhubarb is always your best bet for this pudding cake, and you’ll find it at most grocery stores during spring and early summer. The color of the stalks – whether they’re bright red, pink, or greenish – doesn’t really affect the flavor, so grab whatever looks fresh and firm. If you can’t find fresh rhubarb or it’s out of season, frozen rhubarb works just fine too. Just make sure to thaw it first and drain off any excess liquid before measuring out your 3 cups, otherwise your cake might end up too watery.

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Options for Substitutions

This recipe is pretty straightforward, but here are a few swaps you can make if needed:

• Rhubarb: Fresh rhubarb is best for this recipe, but if you only have frozen, that works too. Just thaw it first and drain any excess liquid before using. You can also mix in some sliced strawberries with the rhubarb for a sweeter flavor – use about 2 cups rhubarb and 1 cup strawberries.
• Milk: Any milk works here – whole, 2%, skim, or even non-dairy options like almond or oat milk. The cake will turn out just fine with whatever you have on hand.
• Butter: You can substitute the butter with vegetable oil or melted coconut oil if that’s what you have available. Use the same amount.
• Cornstarch: If you’re out of cornstarch, you can use 2 tablespoons of flour instead to thicken the sauce. It’ll work just as well.
• Vanilla: While vanilla adds nice flavor, you can skip it if you don’t have any, or try almond extract instead for a different twist.

Watch Out for These Mistakes While Baking

The biggest mistake with rhubarb pudding cake is not using boiling water – lukewarm or cold water won’t create that signature pudding layer at the bottom, so make sure your water is actually at a rolling boil before pouring it over the batter. Another common error is cutting your rhubarb pieces too large, which can result in uneven cooking and overly tart bites, so aim for 1/2-inch chunks for the best texture. Don’t skip greasing your baking dish well, as the sugary pudding layer can stick badly and make serving a nightmare. Finally, resist the urge to dig in right away – letting the cake rest for about 10 minutes after baking allows the pudding layer to thicken up properly, making it much easier to serve and giving you that perfect sauce consistency.

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What to Serve With Rhubarb Pudding Cake?

This tangy-sweet dessert is begging for a scoop of vanilla ice cream on top while it’s still warm – the ice cream melts into the pudding layer and creates this amazing sauce. A dollop of fresh whipped cream is another great option if you want something a bit lighter, and it balances out the tartness of the rhubarb nicely. I also love serving this cake with a cup of hot coffee or tea, especially in the spring when rhubarb is at its peak. If you’re feeling fancy, a drizzle of heavy cream over each slice adds extra richness without much effort.

Storage Instructions

Store: Keep your rhubarb pudding cake covered with plastic wrap or in an airtight container in the fridge for up to 4 days. It actually tastes great cold straight from the refrigerator, or you can warm it up if you prefer it that way.

Freeze: This cake freezes pretty well for up to 2 months. Cut it into individual portions and wrap each piece in plastic wrap, then place them in a freezer bag. That way you can grab just one serving whenever a craving hits.

Reheat: Pop a slice in the microwave for about 30-45 seconds, or warm it in the oven at 300°F for 10-15 minutes. The sauce might absorb into the cake a bit after storing, but it still tastes delicious.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1550
• Protein: 12-15 g
• Fat: 14-18 g
• Carbohydrates: 310-340 g

Ingredients

For the fruit base:

• 3 1/2 cups rhubarb (cut into 1/2-inch pieces)

For the batter:

• 3/4 cup sugar
• 1 tsp baking powder (I use Rumford for no metallic aftertaste)
• 1/4 tsp salt
• 1 cup flour (I always use King Arthur all-purpose flour)
• 4 tbsp butter (melted and cooled to room temperature)
• 1/2 cup milk
• 1 tsp vanilla
• 1/4 tsp ground cinnamon

For the topping:

• 1 cup sugar
• 1 tbsp cornstarch (for a clear, glossy sauce)
• 2/3 cup water (boiling hot to dissolve the sugar)

Step 1: Prepare the Baking Dish and Rhubarb

• 3 1/2 cups rhubarb
• butter or cooking spray for greasing the dish

Grease a 9×13 inch baking dish (or similar 3-quart baking dish) and spread the cut rhubarb evenly across the bottom.

This creates the fruit base that will become the pudding layer as it bakes.

Set aside while you prepare the batter.

Step 2: Make the Cake Batter

• 1 cup flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp ground cinnamon
• 4 tbsp butter
• 1/2 cup milk
• 1 tsp vanilla

In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.

In another bowl, combine the melted butter, milk, and vanilla.

Pour the wet ingredients into the dry ingredients and stir until just combined—the batter should be slightly lumpy.

I like to use King Arthur flour because it gives a more tender crumb, and the cinnamon adds a subtle warmth that complements the tartness of the rhubarb beautifully.

Step 3: Assemble the Cake and Sugar Topping

• cake batter from Step 2
• 1 cup sugar
• 1 tbsp cornstarch

Spread the batter from Step 2 evenly over the rhubarb in the prepared dish.

In a small bowl, whisk together the 1 cup sugar and cornstarch until well combined, breaking up any lumps.

Sprinkle this mixture evenly over the batter surface.

The cornstarch will help create a clear, glossy sauce as it bakes and draws moisture from the rhubarb.

Step 4: Add Boiling Water and Bake

• 2/3 cup water
• assembled cake from Step 3

Carefully pour the boiling water evenly over the entire surface of the assembled cake.

Don’t stir—the water will seep down during baking to create the pudding sauce beneath the cake.

I like to pour the water slowly around the edges first, then across the middle to ensure even distribution.

Place in a preheated 375°F oven and bake for 45 minutes until the cake is golden and a toothpick inserted into the cake portion (not the sauce) comes out clean.

Step 5: Cool and Serve

• baked rhubarb pudding cake
• whipped cream or vanilla ice cream for serving

Remove from the oven and let cool for at least 10 minutes before serving.

This resting time allows the pudding sauce to set slightly while remaining warm and spoonable.

Serve each portion warm with a generous dollop of whipped cream or a scoop of vanilla ice cream to complement the tart rhubarb.

Best Rhubarb Pudding Cake

Delicious Best Rhubarb Pudding Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 8 slices

Calories 1475 kcal

Ingredients

  

For the fruit base::

• 3 1/2 cups rhubarb (cut into 1/2-inch pieces)

For the batter::

• 3/4 cup sugar
• 1 tsp baking powder (I use Rumford for no metallic aftertaste)
• 1/4 tsp salt
• 1 cup flour (I always use King Arthur all-purpose flour)
• 4 tbsp butter (melted and cooled to room temperature)
• 1/2 cup milk
• 1 tsp vanilla
• 1/4 tsp ground cinnamon

For the topping::

• 1 cup sugar
• 1 tbsp cornstarch (for a clear, glossy sauce)
• 2/3 cup water (boiling hot to dissolve the sugar)

Instructions

 

• Grease a 9x13 inch baking dish (or similar 3-quart baking dish) and spread the cut rhubarb evenly across the bottom. This creates the fruit base that will become the pudding layer as it bakes. Set aside while you prepare the batter.
• In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. In another bowl, combine the melted butter, milk, and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined—the batter should be slightly lumpy. I like to use King Arthur flour because it gives a more tender crumb, and the cinnamon adds a subtle warmth that complements the tartness of the rhubarb beautifully.
• Spread the batter from Step 2 evenly over the rhubarb in the prepared dish. In a small bowl, whisk together the 1 cup sugar and cornstarch until well combined, breaking up any lumps. Sprinkle this mixture evenly over the batter surface. The cornstarch will help create a clear, glossy sauce as it bakes and draws moisture from the rhubarb.
• Carefully pour the boiling water evenly over the entire surface of the assembled cake. Don't stir—the water will seep down during baking to create the pudding sauce beneath the cake. I like to pour the water slowly around the edges first, then across the middle to ensure even distribution. Place in a preheated 375°F oven and bake for 45 minutes until the cake is golden and a toothpick inserted into the cake portion (not the sauce) comes out clean.
• Remove from the oven and let cool for at least 10 minutes before serving. This resting time allows the pudding sauce to set slightly while remaining warm and spoonable. Serve each portion warm with a generous dollop of whipped cream or a scoop of vanilla ice cream to complement the tart rhubarb.