Old Fashioned Rhubarb Pudding Cake

Rhubarb Pudding Cake on a white plate

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 46 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.


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


  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.


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.