This Rhubarb Pudding Cake is a warm and cozy dessert perfect for spring! With sweet and tangy rhubarb mixed into a soft cake, it’s a delightful treat that will make your taste buds happy.
I love how the rhubarb creates that lovely tangy flavor. It brings back memories of my grandma’s kitchen—there’s just something special about this cake that feels like a hug from home!
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb is best for this recipe. If you can’t find it, try using frozen rhubarb, just make sure to thaw and drain excess moisture. Another option is to use tart apples or berries for different flavors.
Sugar: Granulated sugar is used here, but you can substitute with brown sugar for a deeper flavor. If you’re looking for a low-calorie option, feel free to use a sugar substitute like stevia or erythritol.
Flour: All-purpose flour works well, but if you need a gluten-free option, consider almond flour or a gluten-free flour blend. Just keep an eye on the texture!
Milk: I like to use whole milk for richness, but any milk works, including non-dairy options like almond or coconut milk. Just remember, different kinds of milk may slightly change the cake’s texture.
How Do I Ensure My Cake Has a Perfect Consistency?
Making sure your batter has the right consistency is key to a great pudding cake. Avoid overmixing after adding wet ingredients—it’s okay if you see some lumps. This helps keep the cake light and fluffy.
- Mix dry ingredients well before adding wet ingredients.
- Use melted butter; let it cool slightly to prevent cooking the eggs if you have any in the mix.
- After pouring the batter, it’s important to layer the rhubarb on top and not stir. This will create a lovely pudding-like layer at the bottom while the cake tops beautifully.
How to Make Rhubarb Pudding Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups rhubarb, chopped
- 1 cup granulated sugar, divided
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 1 tsp vanilla extract
- 1 cup water
- Additional sugar for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 40-45 minutes to bake. After that, just let it cool slightly before serving. In total, you’re looking at about 1 hour, which is perfect for a tasty dessert!
Step-by-Step Instructions:
1. Preheat and Prepare the Dish:
Start by preheating your oven to 350°F (175°C). While that’s warming up, grease a 9×9 inch baking dish to keep the cake from sticking. This makes serving much easier!
2. Prepare the Rhubarb:
In a medium bowl, combine the chopped rhubarb with 1/2 cup of the granulated sugar. Give it a good mix and then set it aside. Letting the rhubarb sit will help it release its flavorful juices, which is key to the cake!
3. Mix the Dry Ingredients:
In another mixing bowl, whisk together the flour, baking powder, and salt. This ensures that everything is evenly incorporated and ready to go.
4. Combine Wet and Dry Ingredients:
Add the melted butter, milk, vanilla extract, and the remaining 1/2 cup of sugar to the bowl with your dry ingredients. Mix everything together until just combined. It’s okay if there are a few lumps; you don’t want to overmix.
5. Assemble the Cake:
Pour the batter into the greased baking dish, spreading it out evenly. Then, spoon your rhubarb mixture over the top of the batter evenly. Finally, pour the water over the entire dish. Remember, do not stir! This layering is what creates that pudding effect.
6. Bake and Cool:
Place the dish in the preheated oven and bake for about 40-45 minutes. You’ll know it’s done when the top is golden brown and set. Once baked, take it out and let it cool for a few minutes before serving.
7. Serve and Enjoy:
For a little extra sweetness, feel free to sprinkle some additional sugar over the top before serving. This rhubarb pudding cake is delicious both warm and chilled. Enjoy it on its own or with a side of whipped cream or ice cream for a delightful treat!
Can I Use Frozen Rhubarb in This Recipe?
Yes, you can use frozen rhubarb! Just make sure to thaw it completely and drain any excess liquid before mixing it with the sugar. This will help maintain the cake’s texture and avoid excess moisture.
What Can I Substitute for All-Purpose Flour?
If you need a gluten-free option, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just make sure it contains xanthan gum for the best results! If you’re looking for a healthier option, whole wheat flour can also work but may result in a denser cake.
How to Store Leftover Rhubarb Pudding Cake
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the cake for up to 2 months. To thaw, simply transfer it to the fridge overnight and reheat individual portions in the microwave or in a warm oven before serving.
Can I Make This Cake Ahead of Time?
Absolutely! You can prepare the batter and rhubarb mixture ahead of time, then assemble and bake it just before serving. Just keep the components chilled in the fridge until you’re ready to bake it for the freshest flavor!
