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Rhubarb Pudding Cake (Plus 9 More Yummy Rhubarb Recipes)

ByLaurie Neverman

I was looking for something different to do with rhubarb when I came across a fruited pudding cake recipe in the Favorite Recipes of America – Desserts cookbook from 1968.

The original recipe calls for “any fruit, fresh or canned”, so I figured “Why not rhubarb?”  Thus, this old fashioned rhubarb pudding cake was born.

The recipe is quite sweet, even with the tartness of rhubarb. You can cut back on the sugar if you like.

This rhubarb pudding cake recipe has a delicate sugar crust, and rich pudding bottom. It's super easy to make using fresh or frozen rhubarb, and can be made gluten free and dairy free.

Rhubarb Pudding Cake on a white plate

The boys are not huge rhubarb fans, but they love this recipe. This is the sort of thing my grandmother would have made. I hope you and your family enjoy it, too.

Rhubarb Pudding Cake Recipe – Step by Step

You can use a little extra rhubarb for this, or mix in other fruits like strawberries or chopped apples.

Ingredients

  • 2 cups of rhubarb, chopped
  • 1 3/4 cup sugar, divided
  • 3 tablespoons butter, softened
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup sifted flour
  • 1 tablespoon cornstarch
  • 2/3 cup boiling water

Directions

Cover the bottom of an 8 or 9 inch square baking pan with fruit. (I prefer an 8 inch or 9 inch square glass baking dish. You can also use a deep dish glass pie plate.)

Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together. Add a little more milk if it is too thick to pour; pour over fruit.

Mix remaining sugar and cornstarch in a small bowl; sprinkle over mixture in pan. Pour boiling water over the top. ( I know this sounds strange, but trust me, it works to create a pudding around the rhubarb in the bottom of the pan.)

Bake at 375°F for 45 minutes. Yield: 9 servings.

The sugar topping creates a glaze on the top of the cake, something like a creme brûlée. It also creates the pudding at the bottom.

Serve warm with ice cream, if desired. Or let your rhubarb pudding cake cool a bit, and then slice and invert on a plate. This shows off the pudding.

You may also substitute a gluten free flour blend, such as Namaste Gluten Free Flour. With the Namaste flour, I bake an extra ten minutes. Friends made the recipe dairy free by substituting coconut milk with good results.

Shares and Pins always much appreciated if you enjoy the recipe!

how to make rhubarb pudding cake step-by-step photos

Printable Recipe

Use the recipe card below to print out the recipe, or double it for a 9×13 pan. For a double batch, add around 10 minutes of extra bake time. Use the “Cook Mode” setting to keep the screen from going dark while you're reading recipe during baking.

Print

Old Fashioned Rhubarb Pudding Cake

Rhubarb Pudding Cake on a white plate
Print Recipe

★★★★★

4.7 from 45 reviews

This rhubarb pudding cake recipe is easy to make using fresh or frozen rhubarb. A simple hot water trick allows the cake to make its own sauce while baking.

  • Author: Laurie Neverman
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 9 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Units Scale
  • 2 cups rhubarb, chopped
  • 1 3/4 cup sugar, divided
  • 3 tablespoons butter, softened
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup sifted flour
  • 1 tablespoon cornstarch
  • 2/3 cup boiling water

Instructions

  1. Cover the bottom of an 8 or 9 inch square pan with fruit. (I prefer an 8 inch or 9 inch square glass baking dish. You could also use a deep dish glass pie plate.)
  2. Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together. Add a little more milk if it is too thick to pour; pour over fruit.
  3. Mix remaining sugar and cornstarch in a small bowl; sprinkle over mixture in pan. Pour boiling water gently over the top of the cake.
  4. Bake at 375°F for 45 minutes, a little longer for gluten free flours.

Notes

You may also substitute a gluten free flour blend such as Namaste Foods Gluten Free Flour Blend. If using gluten free flour, add 10-15 minutes to bake time.

One of our readers used a metal grey colored Wilton 9×9 pan, and her cake scorched. If you have this pan, drop the temp to 350°F, and watch for excess browning.

This is a sweet recipe!

If you would like a less sweet dessert, reduce the sugar in the batter to 1/2 cup, and the sugar in the topping to 1/2 cup. You can experiment with reducing the amounts even more, but it does need some sugar to form the pudding layer.

Keywords: cake, rhubarb, pudding cake, spring

Share a photo and tag us — we can't wait to see what you've made!

harvested rhubarb stalks and leaves

More Rhubarb Recipes to Enjoy

Blessed with a bounty of rhubarb? You may also enjoy these easy rhubarb recipes for drinks, preserves and desserts:

These recipes work with fresh or frozen rhubarb, so you can enjoy them anytime you have a supply on hand. Let me know if you'd like some savory recipes, too.

yummy rhubarb recipes

For easy to make bread recipes, check out my book “Never Buy Bread Again – The Bread Book for Beginning Bakers“.

"Never Buy Bread Again" recipe book

You can also get more seasonal recipes, plus other common sense tips, when you subscribe to the Common Sense Home newsletter.

Originally published in 2012, last updated 2023.

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269 Comments

  1. There seems to be some mistakes in the recipe. the one I got emailed to me didn’t have vanilla or almond extract on it . Also on both this page and on the emailed one it says to Mix 3/4 cup sugar, butter, baking soda, salt, extracts, milk and flour together (add a little more milk if it is too thick to pour); But there is no baking soda listed on the ingredients . Are we suppose to add baking soda or baking powder?

    Reply

    2. I don’t know if the baking powder is possibly the culprit. I have a recipe for the cakey type “cobbler”, and it uses 3 tsp of baking powder. It is easy at 1c. flour, 1c. milk, 1c. sugar, a stick of melted butter, 3 tsp baking powder. Mix and then add the fruit. Now it calls for canned fruit so there is juice so if you use fresh fruit you have to mix the fruit with sugar ahead of time so there will be juice. Not sure how it will work with rhubarb. It has a cake and glue affect also but tastes really good.

      Reply

  2. Sorry about that, Heidi. I was in a hurry this morning and trying to do too many things at once. The recipe has been corrected. No baking soda, only baking powder (I had baking soda in my head with another recipe). 1/2 teaspoon each vanilla extract and almond extract.

    Reply

    1. LOL , thanks for answering I was worried people would have failure because of the difference. I looked up the recipe and found it last night, BTW it was soooo good thanks for sharing. Heidi

      Reply

    2. Sounds yummy! I am going reduce the rhubarb and sub some cut up strawberries. I think this will work! We love anything with strawberry/rhubarb mixture.

      Reply

  3. I will have to try that when I can get some rhubarb again. No one seems to grow it around here, and I only rarely see it in the stores. Growing up, it was everywhere, and Mom, being Norwegian/Swedish, had all KINDS of recipes involving rhubarb.

    Reply

    2. I wish I could grow it here in the south I think it is to hot for it to grow here but I sure wish I had access to it. I would love to make this recipe.

      Reply

      2. Friends here in Huntsville, TX grew it this year until the floods hit and drowned all but one plant in 2 feet of water. I think it could only survive as an annual because we don’t have cold enough winters to make it a perennial.

        I got some before the rains hit and it was delicious.

        Reply

      4. I priority mail my mom rhubarb from Iowa to texas,and she receives it well. I wrap the sticks in wet paper towels then seal either with my seal machine or just seal good in gallon baggies. She just loves it and freezes it,so she has rhubarb whenever she wants it. I get several batches a year from my plants. Love finding new Rhubarb recipes.

        Reply

      5. Gurney’s seed and nursery company sell a KangaRhu rhubarb that is heat tolerant. It might work for you.

        Reply

  4. We have made this three times in the last month. So very good.We already have the berries and peaches lined up for a little variety.

    Reply

  5. Thank you so much for posting this recipe. My mom used to make this for us when we were children and now that I have my own rhubarb plants I was hoping to find the same recipe she used.
    This is the closest I have found so excited to get baking it again.

    Reply

    2. Just realized I am all out of milk do you think I can use half and half and just thin it with water?

      Reply

  6. Why does it look like you’re using unripe rhubarb? When we harvest ours, it’s a deep red all the way through.

    Reply

  7. I am so glad to find this recipe. I had lost my mother’s recipe and this is just the best ever. Thanks for sharing.

    Reply

    2. I agree! Such a dleicious pudding, I have made this with the tinned black Dorris plums. Absolutely Devine!

      ★★★★★

      Reply

  9. I love rhubarb and am anxious to try this recipe.. my mom just cooked it and spread it on toast. If you find out something that helps your psoriasis, I’m anxious to know.. I have scalp psoriasis and would love to get it resolved. Thanks for an interesting newsletter.. Margie

    Reply

    1. My mom did a lot of rhubarb spread, too. Grandma was more into coffee cakes and such.

      So far everything I’ve tried just takes the edge off the itching or soothes it for a short time, but I’m going to keep trying internal and external remedies. While researching, I was surprised to discover how widespread psoriasis is, and how bad it can be for some people. I even saw a guy on youtube using a Brazilian wax kit to take scales off his legs – ewwwwwwww. That has to hurt! There are oral medications that inhibit the immune response, but those have a long list of side effects. The most commonly recommended treatment by most physicians is steroid cream, but that usually only works for a short time before it flares up again. This may be a long journey.

      Glad you enjoyed the newsletter!

      Reply

    2. A note to Margie Harris and Laurie Neverman…On psoriasis…. If you can find someone with a ‘kangen water machine’ made by enagic in your area, that will share the water and the medicinal water with you it will totally get rid of your psoriasis. You will also need the 2.5 acid , 11.5 alkaline and 6.0 acidic water that it makes. I have seen it over and over again, and never seen this fail. There is a protocol for the use of the medicinal waters that you have to use directly on the psoriasis. If you email me and can find someone to share with you I will tell you how to do it.
      On the recipe…. I am so looking forward to trying this…. I have rhubarb coming out of my ears!

      Reply

  10. how do I get the book…Common Sense Homesteading 101? I receive these newsletters but have never gotten the book. Don’t you need my address?
    Thx!

    Reply

  11. I got this recipe somewhere last year and could not believe how easy it was. I passed it on to neighbours who made it. Their families asked for more. And didn’t usually. One them came to me for it again yesterday as it was requested for today’s, Father’s day, dinner. I am making it today too.

    Reply

      1. How can I tell when my rhubarb is ready to use. The plant is huge but I am not sure when to cut and use it. This is just the second year for the plant and I cut it back in fall. Help!

        Reply

      2. This is one of our favorite recipes. New rhubarb almost ready. This recipe is delicious and addictive! I use rhubarb right out the freezer, without thawing, and it works just fine.

        Reply

      2. Thank you! I’ve been scrolling reviews looking for this very question/answer. I’m feeding a docking crew today and a 9×9 pan just wasn’t going to cut it. Can’t wait to try it!

        Reply

  14. this sounds wonderful. can’t fine rhubarb in texas where we live. i have some growing it will be next year before its ready. can i use fresh peaches or apricots. thank you

    Reply

  15. I made this tonight using rhubarb from my garden. I cut down a little on the sugar. My tip is make sure the fruit is FULLY covered with the pudding mix or the fruit will leak out during cooking. I added just enough boiling water to put all the pudding mix just under water. It was simple and delicious. I think you could use almost any fruit.

    Reply

  17. I made this yesterday, substituting whole wheat pastry flour, 1 tsp cinnamon instead of almond extract, & reduced sugar. Delicious!

    Reply

  18. Wow! My daughter and I are baking it right now. We doubled the recipe…so do we bake it longer than 45 min?? Looks amazing so far…crust is glossy and hard just like a meringue. Thanks for sharing…

    Reply

  19. I am trying this recipe for Easter as my mother in law cant have strawberries but likes rhubarb. Looking forward to a new recipe thatsxalso easy, yeah! On another note i saw your post bout psoriasis just a suggestion to try goat milk soap, my sister started making it to help her daughter with eczema which she doesnt have anymore. If are interested in trying it but cant find it near you let my know my sister sells it. Best Wishes and Thank you for the recipe.

    Reply

  20. I make this for my husband who is diabetic. I use Truvia in place of sugar, unsweetened Almond Milk for the milk and soy flour for the flour. It does not spike his blood sugar. I have made it with rhubarb, rhubarb and strawberries, blueberries and with peaches. All were very good.

    Reply

    1. Thanks so much for this! I was scrolling through the comments to see if anyone has tried a milk alternative. I am going to try it with my vanilla soy milk and margarine. I hope it turns out!

      Reply

      1. Do you know how many cabs would be in 1 serving. Asking because I have a type 1 diabetic grandson..:(

        Reply

    4. Thanks for saying that. I was wondering about using Swerve and almond milk ( also with gluten free flour but she had already addressed that). Can’t wait to try this now. 😊

      Reply

  21. Wow, that was really good and soooo easy! I’m not one that really likes warm fruit desserts, but I had a bunch of rhubarb I had to use. I’m glad I used it on this! Thanks for the recipe.

    Reply

  22. Hi,
    I just saw this delicious looking recipe today on FB (surprise!). I have family who cannot have gluten (thanks for the suggestion of gluten-free flour) and no dairy. I have to be so careful with the ingredients but would love to try this this summer!
    So two questions, what would you suggest as a butter replacement? For the milk replacement, almond milk may work brilliantly and sugar replaced with Agave.
    Would appreciate your thoughts!

    Reply

    1. I think I’d opt for coconut milk over almond milk if you can tolerate it, because of the higher fat content. As for a butter replacement, ghee would be my first choice if you’re only avoiding lactose, palm shortening if you must avoid all dairy (Tropical Traditions has an organic palm oil that is responsibly raised and harvested, which I reviewed here). Coconut oil would be my next choice if you don’t have either of the above, but the other two give a texture more similar to butter, from my experience.

      Reply

    2. In my experience, in most cooking & baking, water is a perfectly reasonable replacement for milk. Since most of the expensive alternates still don’t have the protein that milk does, it doesn’t act the same in recipes (it’s not usually due to fat, or skim milk wouldn’t work). For my family, the only reason to cook with almond or other milk alternate is for the flavor, which in this case you probably wouldn’t even notice.

      Reply

  23. Oh thank you for sharing this! I have lots of rhubarb in my yard! I can’t wait to make it! Maybe tonight or tomorrow for company! Yum! When you reduce the sugar (which I’m thinking of doing since we tend to like things not overly sweet), where do you reduce it? In the batter or the topping or both? What do you recommend reducing it to for someone who is interested in reducing it?

    Reply

      1. Laurie – have you ever tried xylitol or coconut sugar in this recipe? I am just wondering in either or both would be a good substitute for the white sugar and still achieve the top crackle and browning.

        Reply

          1. I just tried this using coconut sugar in place of white sugar. I still reduced the amount of sugar, since I don’t like things overly sweet. It is delicious, it has a crackled appearance, but the coconut sugar gives it a darker brown appearance throughout, as compared to the online picture. (since it is a brown colored sugar). My neighbor happened to give me just enough rhubarb to make this recipe . So glad I stumbled upon it, as I was looking for something a little different.

          3. Thanks Kim for reporting back! I plan to cut back the sugar amount as well as we like our food made with usually much less than recipes call for. I am going to try it with both xylitol and coconut sugar and I will let you know how it goes 🙂

      2. Your welcome Laurie and Dawn! I didn’t have white sugar on hand and have been mostly using coconut sugar these days, since I heard it has a lower glycemic index. I think I did use just under 3/4 cup in the batter and just a little bit less than 3/4 cup in the topping ( instead of the 1 cup). So, I just reduced it a little, but I will probably reduce it more next time. It did not seem overly sweet with the amount I used, though. My husband thought it was really good . I would say it definitely has a darker appearance though and I’ve never made it the other way, so not sure if the top is as it should be. Let me know what you think.
        I will definitely make this again using other fruit, since I don’t get rhubarb very often.

        Reply

  26. We grow Rubarb in Victoria Aus but it needs a good sun shade to limit not block harsh sun then goes beserk in autumn when temp comes down to the 20 `s C with some rain and heavy dews.
    Red Variety is sweeter than green, shows red flesh when cut, but harder to grow ( more delicate ) and needs regular watering.
    Tastes better straight from ground.

    Reply

    1. I’ve been trying to get a patch of red started. One year it drowned, one year it froze, but this year I found a neighbor I can get a start from, so I’m hopeful we have a winner.

      Reply

  27. Ok I had my students make this for a lab and 4/6 kitchens pans over flowed on to the bottom of the oven almost causing a fire alarm??? I am pretty sure most followed the recipe exactly. Does anyone use bigger pans??

    Reply

    1. Did you use 8×8 or 9×9 pans? The most commonly found size I’ve found while searching online for glass pans in the last couple of years is 8×8. My 9×9 pans are older and have become hard to find. 9×13 would be overkill, but an 11×7 pan would probably work.

      Reply

  29. Did you grease your baking dish? Looks delicious, am making it this afternoon. Our rhubarb is plentiful this year.

    Reply

      1. Turned out great! Tastes like my MILs Rhubarb Custard Pie, only its cake & much easier! Thanks for the recipe!

        Reply

  31. I made this last week, soooo very yummy. Best rhubarb recipe I have ever tried. Easier than pie, more tasty. Made it just like the recipe said.

    Reply

  32. I have this in the oven right now! Didn’t have butter, so used margarine, do you think that will work?

    Reply

  33. Just made this. It’s wonderful. My mom used to make an absolutely perfect peach pudding with the same recipe. I just never thought to switch out the fruit. Watching the sugar content of the fruits, I’m ready to experiment. Thank you!

    Reply

  35. I have canned rhurbarb made like a sauce, could this be used? If not i can get fresh… Thank you for your time..

    Reply

    1. I think fresh would be better, but it would probably work. Care to try it and share the results? The original recipe did say, “any fruit, fresh or canned”…

      Reply

  36. I was searching through Pinterest to find a different rhubarb recipe since I have so much from my garden and I found you. I jumped up off the computer and started making it. I usually him and haw if I should try a recipe or not, but this was so easy and I had everything else. Well it just came out of the oven and it looks divine. Too hot to eat right now but I’m sure it will be like heaven. I love rhubarb and have other fruits in my garden also. Strawberries are on their second round and the blackberries are red and getting ripe. So my next try will either be with blueberries and blackberries or a mixed berry custard dessert. One thing, I was low on milk and I just had enough, I see that other ladies are substituting, but how about buttermilk? I have powdered, would that work also? Thank you for posting and I joined your newsletter, can’t wait to read it. I never make box cakes, always home made, old fashion and trusted recipes handed down. I need all the rhubarb recipes I can get my hands on so keep them coming. Oh my Lord, it is heaven…… I’ll be making another one because this won’t last an hour between me and my two boys. Thanks again..

    Reply

    1. I generally like the taste of buttermilk in recipes, especially paired with fruit, so I think that would work. Powdered has usually worked fairly well the few times I’ve tried it in the past, but there’s only one way to tell for sure.

      Reply

  37. I made this recipe twice now and my guests have licked the bowl. Even my picky guests loved it. I was considering making it and taking it with me on a trip. Has anyone made this the night before it was served? How did it turn out? Thank you.

    Reply

    1. It’s best hot out of the oven, but not bad the second day. The “pudding” gets soft set, but as long as you don’t cover it while it’s still hot, the top crackle will stay “crackly”.

      Reply

  38. Everyone loves this recipe. Usually top it with a little frozen yoghurt rather than ice cream. Made it a little saucier and increased the water to 2 cups and only use vanilla. It’s perfect every time.

    Reply

  39. My husband loves this, made it couple times before with fresh rhubarb, and i don’t remember leaving a comment. So I am correcting that now. We also have several packages of rhubarb from our garden froze and going thru the comments, I see where it says it worked well. So that’s what I’m doing this am 🙂 So that’s great. This recipe is so easy to do. ty

    Reply

  42. Has anyone tried this with a strawberry rhubarb combination? I love this combination in pie, so I’m thinking of trying this recipe with those fruits together.

    Reply

      1. thanks. Mine was a little pastey…. I did bake it a little longer than the 45 minutes… I didn’t think it was quite done, maybe I overbaked…. Also I used a larger glass pan, so I did 1 1/2 recipe, so who knows…. was probably something I did. Husband didn’t complain… he loved it.

        Reply

  45. I made this last night. Did not care for it while warm. The next day. Wow. Wonderful flavor. Thank you for this recipe. Going to try with different berries also.

    ★★★★★

    Reply

  46. I am making an assumption that I don’t have to use almond extract?! I did see that I can use my frozen rhubarb. Plan to make tonight/tmrw. But wanted to ask about the almond extract because neither of us like it.

    Reply

  48. Made this last night for dinner with gluten-free cup-for-cup flour. Delish. Second helpings all around. Love having a recipe without strawberries to enjoy that rhubarb taste. Even my husband who typically skips desserts had seconds. No ice cream needed here! Thanks!

    Reply

  51. Loved this recipe. Making it for thesecond time in two days. Used freshly grated nutmeg in rhubarb and just used vanilla for flavouring. Think I will try this frozen mixed fruit.

    ★★★★★

    Reply

  52. This is a very close recipe to my Aunt Sylvia’s Blueberry Pudding – this being a bit better (more precise ratios, etc.). By the way – you can use ANY fruit in the bottom – fresh or frozen – and add a spice or lemon if the fruit suggests it. Thanks for this great update on an old family favorite!

    ★★★★★

    Reply

  53. I used this recipe last summer. It was GREAT . This year I’m using half rhubarb and half strawberries. It’s in the oven now, I’m sure it will be just as good!!

    ★★★★★

    Reply

      1. I just made this with strawberries and rhubarb, myself! I grew up eating “blueberry batter cake” which is essentially the same as this pudding cake with blueberries. I have found, through the years, that frozen fruit sometimes yields more sauce than fresh (which we prefer). I found your recipe after making the change to the blueberry recipe that I have. The recipe differences are the addition of the extracts, 1/4 less sugar for the topping, and 1/4 cup more boiling water. We prefer to pour cream or half and half over the top while it is warm and then eat leftovers the next day cold and straight from the pan. Thanks for sharing. I LOVE rhubarb and am baffled at why so many readers had strange outcomes. I’m wondering if they varied the recipe.

        Reply

  54. I have it in the oven now. Didn’t see to reduce the sugar in time. Hope it’s not too sweet. So easy. I can’t wait to try it.

    ★★★★

    Reply

  56. Fantastic recipe – husband and kids loved it. Great use of our endless supply of rhubarb!
    Have you ever doubled the recipe? Does the chemistry all still work well?

    Reply

  57. I made this last weekend, so delicious! I got confused and put the whole 1 3/4 cup of sugar in all at once along with the baking powder. Wrote myself a note to divide up the sugar next time. I should have read the recipe more thoroughly but I will make it again when rhubarb is in season next year.

    ★★★★★

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  58. Oh my goodness! This is delicious!!! I made it for my BIL’s birthday tonight and as soon as the guys took the first bite their eyes got huge. “Okay, from now on you make nothing by this!”

    I added apple pie spice and it was the perfect compliment. So good!

    ★★★★★

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  59. Instead of putting the cup of sugar and cornstarch on top of the batter, can “turbinado sugar” be sprinkled?

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  60. This was a lovely dessert, but way too much sugar for my liking. How would one cut the topping sugar in half, and would the water need to be decreased accordingly? The texture was lovely–just sweetened the rhubarb more than I care for….

    Reply

    2. To adjust for the excessive sweetness, I bumped up the rhubarb to 4 cups and added 1/2 T cornstarch to the pudding sugar. It worked great

      Reply

  61. Love Love Love this! Super easy pudding cake! Super yummy and it’s so awesome how it makes it’s own crust!!! I will be making this again!!!!

    ★★★★★

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  65. Made this tonight & my family ate the whole thing. It’s safe to say I’ll be making this again.

    ★★★★★

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  66. I can see why kids would like this as it is more sweet than rhubarb—rhubarb is several flavors down on the list, I’d liken it to a rhubarb flavored cream donut—cream and donut coming on top, then rhubarb. The recipe notes it could use less sugar—one cup alone for the “crust”—I used larger crystal decorative sugar and that allowed for a lot less sugar.

    So yes, this is an easy to make and it tastes good but I would think a reworking aimed at bringing forward the tart sense of the rhubarb would make this a great recipe.

    ★★★★

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  68. Although this recipe is a keeper, it is WAY TOO SWEET.

    The recipe, as written, at 2 cups rhubarb, has way too little fruit for the 1 cup amount of sugar for the pudding part. I made it exactly as written the first time and nowhere near enough rhubarb.

    I’ve made it twice now using 4 cups of rhubarb and it is MUCH better that way. To accommodate the thickening needs of the extra fruit, I bumped up the cornstarch to 1 1/2 tablespoons total and it worked great.

    ★★★★

    Reply

  70. This is delicious warm or cold. And it is so easy to make. I will be making this again during rhubarb season and maybe try substituting other fruit (and different amounts of sugar?)

    Reply

  72. Love this easy and very tasty recipe. I use almond milk and oil in place of butter (being vegan).
    Turns out great every time. Glad to hear you can use frozen rhubarb and other fruit as well.
    We have a bumper crop of rhubarb this year.

    ★★★★★

    Reply

  73. Hi Laurie, Just wondering if the recipe has been corrected? ‘m not sure if I’m aware of all the changes that were needed. Thanks!

    Reply

    1. The recipe is accurate as currently displayed on the site. Some people have been sharing different adjustments they’re using to make it dairy free or reducing the sugar.

      Reply

  75. This is our favorite summer dessert–but I now have stockpiled rhubarb in my freezer, so we will enjoy it year round!

    Reply

  76. Made this today.
    Added a few frozen raspberries for color. Cut back on the sugar to 1/2 cup in flour mixture and 3/4 cup in sugar cornstarch mixture ….. still very sweet ( I like tart and will cut back even more next time )

    Reply

  77. Wonderful recipe! The only tweaks I made was on my first try I added some strawberries for color and it was terrific! The second time I added fresh blueberries, and oh my goodness, it was so yummy! They gave a beautiful color to the cake too.

    ★★★★★

    Reply

    1. The recipe is plenty sweet, so feel free to reduce the sugar if you like dessert less sweet. These are the original proportions that were suggested for use with “any fruit”, but we find them sweet even for tart rhubarb.

      Reply

  79. Oh my goodness. This is absolutely delicious! So easy to make and really gives a different spin on the tart rhubarb. Thank you so much for the recipe!!

    Reply

  80. This is delicious and I love the texture. I would use an 8 x 8 pan next time, as there isn’t enough batter to cover the rhubarb in a 9 x 9 pan.

    ★★★★

    Reply

  81. Fantastic recipe and the results were absolutely delicious. Will make this over and over and will try other fruits as well when I’m low on rhubarb.
    Thanks ever so much for sharing it????????????????

    ★★★★★

    Reply

  82. This was so delicious!!! Thank you!
    I made it Gluten Free, Vegan and refined sugar free. Changed the milk for rice milk, the butter for vegan butter and the sugar for old fashioned brown sugar, used 1/4 cup less sugar than called for. Baked it 10 minutes longer.

    ★★★★★

    Reply

    1. Glad it worked well for you.

      What do you mean by “old fashioned brown sugar”? Would that be rapidura or sucanat or palm sugar or coconut sugar or maple sugar or…?

      Reply

  83. I just removed my rhubarb pudding cake from the oven, I have been making this recipe for the past two years, and tried others but my family seems to prefer this delicious one. My question is we have an abundance of red rhubarb, I,ve stewed it, canned it, baked with it, now this recipe can it be frozen?? Thanks Lou

    Reply

  84. Made this for dessert tonight but was out of cornstarch so I used arrowroot flour. We loved it but the pudding was a bit gummier due to the arrowroot and so I was worried the leftovers wouldn’t be as wonderful as the dish was straight from the oven. Well, no need to worry about leftovers because my husband loved it so much he ate it ALL! Going to get some tart cherries and give those a whirl. Thanks for a recipe that is sure to be a classic in my house!

    ★★★★★

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  85. I was planning on making rhubarb bread, when my husband requested something else be made with the rhubarb. I made your recipe instead! OMG! It was absolutely delicious! I made it without changing a thing. As my husband said, “ mmm, mmm, mmm.”????

    ★★★★★

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  86. I just found this recipe this year. It is so good. Every time I make it people who tell me they don’t eat desserts or don’t eat rhubarb try it and love it. Rhubarb is done for the year here but we have some in the freezer so going to try it with that. Hopefully, it doesn’t need much modification to use the frozen. Thanks for a delicious dessert.

    ★★★★★

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  87. Made this past summer, granddaughters loved it, and so did we. Doubled recipe to a 9 x 13. They have asked me to make this for Christmas dinner…. several bags in the freezer, so will do. Thanks for a deliciously different way to use rhubarb. A favorite fruit of mine~

    Reply

    2. Hi Gina, did you have any problems with it bubbling over when you doubled it in the 9×13? Mine bubbled over in my 8×8 and didn’t set up.

      Reply
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  90. I looked through all the comments but nobody specifically said apples could be used. What do you all think, and what modifications would I need to make? Thank you!

    Reply

  91. This rhubarb pudding cake was s hit. It was still tart and with the crunchy top. I was happy to find a recipe a little different than crumble. Simple and easy to make. No need to chsnge anything. Great recipe. Putting in my favorites to always make when we have rhubarb. I am going to look at other recipes with commonsensehome.com to see what other ones are appealing. Thanks for the wonderful recipe

    ★★★★★

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  92. Such a quick and delicious recipe! The rhubarb was nice and soft, with a good balance of sweetness, and the cake had a little bit of crunch on the top. Didn’t have almond extract, so I used about 1/4 tsp almond essence, and it turned out great.

    It was really good just on its own, but we served it warm with a little bit of custard and a sprinkling of cinnamon, and it was absolutely superb! This recipe definitely went straight onto our list of favorite spring/summer desserts. Thanks for the recipe!

    ★★★★★

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  93. I thought this was too sweet and the fruit got lost. I would like to try it again, adding maybe 1/2 cup more fruit (I used rhubarb and strawberries, and less sugar. I think I’ll try 1/2 cup in the fruit so you still get some of the tartness of the rhubarb, maybe a littles less in the topping. It did go together very quickly. We liked it enough to give is another go.

    ★★★

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  94. WINNER! We need more stars. Here’s what I like:
    EASY: no creaming the butter. No sifting dry ingredients together first. One bowl.
    TASTY: Tart and sweet. Crispy crust on top is the clencher.
    FLEXIBLE: iused 4 cups of rhubarb on purpose. Accidentally used 1 C water. Both changes worked fine.
    Only one suggested edit: Pretty sure this recipe only serves 4!

    ★★★★★

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  95. Has anyone made this substituting maple syrup for sugar in the bottom? If so, how did it turn out & what adjustments did you make please? Thank you.

    Reply

  96. Just made this recipe without the extracts as I didn’t have any at the moment. It was absolutely delicious. I have made a chocolate pudding cake often and thought this was an interesting idea. So glad I tried it. The butter adds to the flavour wonderfully. Thanks so much!

    ★★★★★

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  97. It is so delicious and I have made it many times following the recipe just as it is printed here. Everyone has loved it and it is so easy.

    Reply
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  100. I am sure that I am one of the first people to have kept and tried your recipe. All I can say is I LOVE IT… In the spring we always get a great huge lot of Rhubarb, I always give it to our local food bank in Edmonton, Alberta Canada. They are always so thankful to receive it . I include about 40 copies of the recipe for them to send along with the rhubarb. So today I just want to thank you o much for the recipe, you have a winner there for sure. Keep up the good work.

    Reply

  101. Based on the author’s comment I decreased the sugar to 1 cup divided. I omitted the Almond extract due to nut allergies and used Better Batter GF flour due to celiacs in the family. It was delicious! I did not need ice cream. Making it again today
    Christine

    ★★★★★

    Reply

    1. Thanks for sharing what changes you made, Christine, and that they worked out well. That’s really helpful for people trying to adapt the recipe to different diets.

      Reply

    1. It’s really best fresh, because the crackle topping absorbs moisture from the rhubarb as it sits. The moist environment of the refrigerator will speed this up. If I plan to use it within a day, I keep it on the counter. If we have leftovers that are around longer than a day, I cover and move them to the refrigerator.

      Reply

  103. Hi all. I baked the rhubarb cake for the 1st time yesterday. Have to say it was delicious. However, I made some modifications: I tripled the rhubarb quantity, cut it into small slices; only used vanilla essence as had no almond; used white sugar for the sponge; used demerara sugar for the topping mixed with baking powder. I thought the sugar/baking powder topping was too much sugar so only scattered half of it over the top. Once baked, absolutely delicious. Thank you for the recipe. Wasn’t convinced at first as it sounds a bit unusual but it works.

    ★★★★★

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  104. Turned out beautifully! A definite keeper! The strawberry rhubarb was creamy, the cake moist and the crispy topping was just right.
    Thank you! I almost didn’t share….Can I substitute the sugar with Splenda? My husband is diabetic.

    ★★★★★

    Reply

    1. If you have the Splenda blends that are made to substitute directly for sugar, it should work, but I’m not sure it will impact the texture and browning. If you try it, could you let me know, as lots of folks are watching sugar nowadays.

      Reply

      1. Thank you for your prompt reply. I will definitely try with the Splenda and get back to you with my findings.
        Take care and talk soon.

        Reply
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  106. Excellent! Perfect recipe for the rhubarb we have in the freezer. Made with chick pea flour and is delicious! I will make it again.

    ★★★★★

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  108. Cut sugar in cake to 1/2 cup and topping to 3/4 cup. Added 1 cup strawberries to the 2 cups rhubarb. Still a bit too sweet for us but the strawberries probably added to that. In any case the cake worked well and the topping was still very crispy flaky sugar so cutting back didn’t change how it worked. Next try will be increasing rhubarb and skipping the strawberries. Might try going to 1/3 and 2/3 cups sugar at some point and love the suggestion of orange in the cake. Easy to make, and a nice size cake for a small family.

    ★★★★★

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  110. Just made this May 2022 doubled the recipe and was confused the sugar and cream of tartar on top and then pour the hot water over-maybe I didn’t let it cook enough it’s not very pudding like but it’s delicious and Sweet-will use less sugar next time -I took pics but not sure where to attach

    ★★★★★

    Reply

    1. I’m guessing you meant the cornstarch and sugar, since there is no cream of tartar in the recipe.

      Are you able to watch the recipe video in the article that’s embedded in the printable recipe card? If so, at just after the 6 minute mark is where I put on the sugar and cornstarch mix and water. Maybe being able to see it come together will be easier to follow than just reading the recipe, since it’s a little bit of an oddball step.

      To cut the sugar, I’d reduce a little in the batter and in the topping, rather than cutting it all from one spot or the other. It is a sweet recipe, even with the tartness of the rhubarb.

      Reply

  111. I bet a combination of peaches and blueberries would also make a yummy substitute for the rhubarb…but I would definitely use less sugar in doing so. Thanks for sharing this yummy and versatile recipe!

    Reply

  112. The cooking time seems to be off. I put it in for only 40 min at 375 and it still burned quite a bit around the edges. If I decided to try again I’d do 350 for 30-35 min at most. Was there a different cook time for a 9×9 that I missed.

    ★★

    Reply

      1. It’s not running hot as I’ve checked and I used the grey coloured Wilton 9×9 pan. Was so disappointed when I took it out as the picture had looked good.

        Reply
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  114. I was so disappointed! This sounds so yummy! Mine turned out very runny, didn’t set up at all. And it bubbled over in my 8×8 glass dish, made a mess in my oven. I am going to try it again in my 9×13. Not sure what happened unless it is a high-altitude thing? I so want this to turn out!!!

    ★★★

    Reply

      1. My altitude is just over 32oo ft. I wouldn’t think that is the problem, but not sure what went wrong. If I use a 9×13 pan, I read that I should double the recipe? Will it bubble over again? Has anyone else had this problem?

        Reply

        1. Altitude adjustments for canning kick in at just 1000 feet above sea level, and I did find cake baking adjustments for altitudes above 3500 ft, so you’re in that range. Given that pudding cakes tend to be more bubbly overall, hopefully that’s where the trouble is and we can adjust appropriately.

          Based on recommendations for adjusting regular cake recipes, the following changes may help:

          Decrease baking powder by 1/8 teaspoon.
          Increase milk by 1 tablespoon.
          Decrease sugar in the batter by one tablespoon.

          *Increase oven temperature from 375F to 400F – this one I’m not sure about. I’m afraid the higher temperature may cause scorching.

          Maybe try the batter changes (adjust baking powder, milk and sugar) and a single recipe in a 9×13 at 375F to make sure it doesn’t boil over?

          Reply

  115. The first time I made this recipe, I did it exactly as printed ( I did have to add a little extra milk since it was thick) and it was delicious! I whipped up some whipping cream to add on top also. The second time, I doubled the recipe, so I could share with my daughter and her large family, and baked it in a 9 x 13″ glass pan. I cut the sugar down to 1 cup in the batter and 1 cup in the topping (this is doubled). My daughter and her whole family loved it so much they requested the recipe so they could keep making it. This is a definite keeper for us!

    ★★★★★

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  117. Just made this because my little patch of backyard rhubarb produced enough stalks for 2 cups of chopped fruit. My husband, son and I loved it! My 15-year-old son straight up raved about the crunchy topping and overall taste! He has a bit more of a sweet tooth than I do. I only decreased the amount of sugar by 1/4 cup in each part and will probably decrease by 1/8 c. more next time. This time it was borderline too sweet to top with vanilla ice cream but I had my heart set on that. 😁 Next time I will top with barely sweetened whipped cream. Also I did increase the milk by maybe 2 tablespoons, and baked it for 10 extra minutes because I freshly grind my flour. I love the texture I got with Bluebird Grain Farms Hard Red Wheat!
    Based on my son’s reaction to this recipe I will have to increase the size of my rhubarb patch if I’m ever going to be able to make a different rhubarb dessert, as far as he’s concerned!! Thanks for posting it!

    ★★★★★

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  118. I love rhubarb! Made this last night…everyone enjoyed it. I was curious about the boiling water but it turned out fine.
    Next time I will cut back on the sugar as suggested to see if we like it better.

    ★★★★★

    Reply

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