Old Fashioned Rhubarb Pudding Cake

Rhubarb Pudding Cake on a white plate

4.8 from 28 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.




  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.


Keywords: cake, rhubarb, pudding cake, spring

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