This Old Fashioned Rhubarb Pudding Cake is a warm and cozy treat! It has a sweet topping paired with tart rhubarb, making every bite an exciting blend of flavors.
Trust me, the magic happens when it’s fresh out of the oven, and the gooey topping meets your spoon! I love serving it with a scoop of ice cream on top—total comfort food! 😍
Ingredients & Substitutions
Rhubarb: This is the star of the dish, known for its tartness. If you can’t find rhubarb, tart apples, or cranberries can work as substitutes, but they’ll change the flavor and texture quite a bit.
Sugar: Granulated sugar is essential for balancing rhubarb’s tartness. You can use brown sugar for a deeper flavor or coconut sugar for a healthier option.
Flour: All-purpose flour holds everything together, but if you’re gluten-free, you might use a gluten-free flour blend instead. Be sure it has a good binding agent!
Butter: Unsalted butter is used here, allowing you to control the salt added. For a dairy-free option, you can replace it with melted coconut oil or a dairy-free butter substitute.
Milk: Whole milk gives a rich flavor, but you can substitute almond milk, oat milk, or any milk you have on hand. Just adjust the sweetness as needed.
Cinnamon: Adding ground cinnamon can warm up the dish, but it’s totally optional. I think it complements the rhubarb nicely!
How Do You Ensure the Perfect Cake Texture?
The secret to a great pudding cake lies in how you mix your batter and layer the ingredients. It’s important not to overmix the batter after adding wet ingredients. This keeps your cake fluffy and light.
- Combine the dry ingredients gently before mixing in the wet ones.
- Fold in the melted butter, milk, and vanilla just until you see no dry flour. A few lumps are okay!
- When layering, pour the batter in first and then add the rhubarb on top without stirring. The rhubarb will sink during baking and create a delightful pudding effect!
Following these tips will help you get the best texture for your rhubarb pudding cake, making it both light and delicious! Enjoy!
How to Make Old Fashioned 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 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 40–45 minutes to bake. Adding a little cooling time makes it perfect for serving warm. So, you can expect to have your delicious old fashioned rhubarb pudding cake ready to enjoy in about an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, take a 9×9 inch baking dish (or a similar size) and grease it lightly so your cake doesn’t stick.
2. Prepare the Rhubarb:
In a medium bowl, add the chopped rhubarb and mix it with 1/2 cup of the granulated sugar. This will help the rhubarb release its juice. Set this bowl aside and let the sugars work their magic.
3. Mix the Dry Ingredients:
In another bowl, combine the remaining 1/2 cup of sugar, flour, baking powder, and salt. Give it a good mix so everything is distributed evenly. This will be the base of your pudding cake.
4. Combine Wet Ingredients:
Now, stir in the melted butter, milk, and vanilla extract into your dry ingredient mix. Use a spoon or spatula to gently mix everything until just combined. Don’t overmix; a few lumps are perfectly fine!
5. Assemble the Cake:
Pour the batter into your greased baking dish, smoothing it evenly across the bottom. Then, take your rhubarb mixture and spread it over the top of the batter without stirring it in. Trust the process—the rhubarb will sink into the cake as it bakes!
6. Bake the Pudding Cake:
Place your baking dish in the preheated oven and bake for about 40–45 minutes. Keep an eye on it; it’s done when the top is golden and a toothpick inserted into the center comes out clean.
7. Cooling and Serving:
Once it’s out of the oven, let your rhubarb pudding cake cool slightly. If you’d like, dust the top with powdered sugar for a sweet touch. This cake is delicious served warm, and it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy every bite of your homemade old fashioned rhubarb pudding cake!
Can I Use Frozen Rhubarb Instead of Fresh?
Absolutely! If you’re using frozen rhubarb, thaw it first and drain any excess liquid before mixing it with sugar. This is important to prevent the cake from becoming too watery. Just remember to reduce the baking time slightly if your rhubarb is still partially frozen when you add it to the batter.
How Can I Make This Recipe Gluten-Free?
To make this cake gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure that the baking powder is also gluten-free. This will help maintain the texture of the cake while accommodating dietary needs.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place individual servings in the microwave for about 20-30 seconds, or until warmed through. You can also enjoy it cold for a refreshing treat!
Can I Add Other Fruits to This Cake?
Yes, you can mix in other fruits like strawberries, blueberries, or even apples to the rhubarb for extra flavor. Just keep in mind that the moisture content may vary, so you might need to adjust the baking time or add a bit more flour to maintain the cake’s texture.
