Rhubarb Pudding Cake (Plus 9 More Yummy Rhubarb Recipes)
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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.
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
Preheat oven to 375°F.
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.
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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.
PrintOld Fashioned Rhubarb Pudding Cake
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.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 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
- Preheat oven to 375°F.
- 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.)
- 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 gently over the top of the cake.
- 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.
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.
For easy to make bread recipes, check out my book “Never Buy Bread Again – The Bread Book for Beginning Bakers“.
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.
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.
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!
Do you know how many cabs would be in 1 serving. Asking because I have a type 1 diabetic grandson..:(
Becky, how much Truvia did you use in place of the sugar? Thanks!
When using a sugar substitute like Splenda – is the sugar amount still 1:1?
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. 😊
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.
I’ve used goat milk soap for some time now and prefer it, but thanks for thinking of me.
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…
Probably about 5 minutes longer.
I made this yesterday, substituting whole wheat pastry flour, 1 tsp cinnamon instead of almond extract, & reduced sugar. Delicious!
How much did you reduce the sugar by? thanks!
Thank you for sharing! I will most definitely try this!! I love old recipes
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.
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
I’m sure either of those would work well.
Can u double this & put it in 9 x 13 for a potluck!
Yes, we double it all the time.
Thanks, that was my thought
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!
How long to you cook, if doubled?
I usually add about 5-10 minutes.
If using frozen rhubarb, should it be thawed first?
Thawed or partially thawed should both work. Just bake a little longer if it’s only partially thawed.
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!
You can find detailed harvest information in the post – https://commonsensehome.com/growing-asparagus-and-rhubarb/
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.
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.
My son says, “Score!” We love it, too. Today I’m leaning towards strawberry shortcake. 🙂
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!
Check your inbox. 🙂 I should probably send the link out again for others who may have missed it.
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
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!
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!
The most delicious rhubarb recipe I ever made! Everybody loves it. Thanks.
Yeah!
I agree! Such a dleicious pudding, I have made this with the tinned black Dorris plums. Absolutely Devine!
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.
You’re more than welcome.
Why does it look like you’re using unripe rhubarb? When we harvest ours, it’s a deep red all the way through.
There are different varieties of rhubarb that have a range of colors. Most are more green than red, even at maturity. Depth of color does not indicate ripeness.
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.
You’re welcome.
Just realized I am all out of milk do you think I can use half and half and just thin it with water?
Probably, given that non-dairy milks work.
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.
Kim, that sounds great!
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.
The original recipe said any fruit, but I think plums or tart berries would be good alternatives to rhubarb.
I just made this with blueberries! So good!!! Thanks for the recipe.
You’re welcome.
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.
Yes, rhubarb needs cooler temps to thrive. Maybe another fruit like tart cherries would work almost as well?
I have seen rhubard in the fruit freezer section of my grocery store.
It’s not super common, but it does freeze well and frozen rhubarb works just fine in this recipe.
I grow it in Ky and we have very hot weather and it does well.
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.
Publix has it frozen…..and sometimes fresh!
can this be doubled TIA
The original recipe can be doubled, but you’ll need to add extra baking time.
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.
Good to know it holds up to shipping.
Gurney’s seed and nursery company sell a KangaRhu rhubarb that is heat tolerant. It might work for you.
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.
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
Thanks for leaving me a note about it. Another friend caught it, too. I think I need a personal assistant. 😉
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.
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?
powder in step 2!????
I would use a little fresh squeezed OJ instead of almond extract.
Oj, sounds good. I am not crazy about the almond flavor.
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.