Strawberry Rhubarb Pudding Cake is a homemade vanilla cake baked with a strawberry rhubarb sauce poured over the top before baking. The sauce sinks to the bottom, magically forming a pudding layer beneath the cake.
This gorgeous and delicious pudding cake will quickly become one of your favorite rhubarb recipes. It is perfect for special spring and summer events like mother's day, baby showers, or just because we need dessert days!
This post has been published in partnership with CK Mondavi and Family as a part of their Brand Ambassador program.
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❤️ Why you'll love it
✔️ It is a fun and easy rhubarb pudding cake recipe that presents beautifully.
✔️ The sweet and tangy old fashioned rhubarb pudding cake is the perfect way to enjoy spring rhubarb.
✔️ It's a great Mother's Day cake served alongside a bottle of CK Mondavi and Family moscato!
🥘 Ingredients
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Rhubarb, you can use either fresh or frozen rhubarb
Strawberries, you can use either fresh or frozen strawberries
Granulated sugar, butter, eggs, and milk are the ingredients that bring the cake batter together.
Vanilla Extract is used to flavor the cake.
Flour, baking powder, and salt
🔪 Instructions
- Preheat oven to 350 degrees. In a large saucepan, combine rhubarb, strawberries, and ¾ cup sugar. Cook over medium heat for 12 minutes, or until fruit is tender. Remove from heat and set aside.
- In a small mixing bowl, cream the butter, and the remaining ½ cup of sugar. Beat in egg and vanilla.
- Combine the flour, baking powder, and salt. Add to the creamed butter mixture alternately with the milk. Beat until just combined.
- Pour into a 9-inch square baking pan coated with cooking spray. Pour the rhubarb sauce over the cake batter.
- Bake for 30 minutes, or until a toothpick inserted near the center comes out clean.
🥄 Equipment
Large saucepan
Mixing bowls
Electric mixer
Rubber scraper
🥫Storage
Store any leftovers of this rhubarb pudding cake recipe tightly covered in the fridge up to 4 days.
📖 Variations
- Substitute orange juice for the water in the rhubarb sauce mixture.
- Add a tablespoon of lemon juice to the rhubarb sauce to give it a citrus contrast
- Use ½ teaspoon of orange or almond extract in place of vanilla
- Substitute a 3-ounce package of strawberry jello for the ¾ cup of sugar in the sauce.
- Top the cake with cool whip and sprinkle with chocolate chips before serving.
💭 Tips
- Be sure the baking dish is at least an 8 to 9 inch square baking dish with high sides to avoid any bubble over while baking.
- If using frozen strawberries and/or rhubarb, add at 5 - 10 minutes of baking time.
📚 Related Recipes
Creamy and delicious, everyone will love this baked Rhubarb Cheesecake.
A traditional rhubarb recipe from mom, this rhubarb sauce is sweet and tangy.
Who doesn't love good old fashioned Rhubarb Crumble Muffins?
Magic Pudding Dessert is a super easy no bake chocolate dessert that is easy on the waistline.
🍽 Serve with…
Serve this Strawberry Rhubarb Pudding Cake with a dollop of whipped cream or a scoop of homemade vanilla ice cream.
🏫 The last word
An original pudding cake is an old fashioned recipe where the dry cake ingredients are placed in the baking dish, then boiling water is poured over top. As it bakes, a chocolate pudding forms beneath the cake resulting in a messy but yummy dessert.
Unlike a chocolate pudding cake, where you pour boiling water over the cake, in this recipe the hot strawberry rhubarb mixture is poured over the cake. It sinks to the bottom of the cake due to the fact the sugar content is higher in the sauce than the cake batter and the end result is a vanilla cake with a strawberry rhubarb pudding bottom.
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📖 Recipe
Strawberry Rhubarb Pudding Cake
Ingredients
For the sauce
- 2 cups diced rhubarb
- 2 cups sliced strawberries
- 1¼ cups granulated sugar , divided
For the cake
- ¼ cup unsalted butter , room temperature
- 1 large egg , room temperature
- ½ teaspoon vanilla extract
- 1 cup flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
Instructions
- Preheat oven to 350 degrees. In a large saucepan, combine rhubarb, strawberries, and ¾ cup sugar. Cook over medium heat for 12 minutes, or until fruit is tender. Remove from heat and set aside.
- In a small mixing bowl, cream the butter, and the remaining ½ cup of sugar. Beat in egg and vanilla.
- Combine the flour, baking powder, and salt. Add to the creamed butter mixture alternately with the milk. Beat until just combined.
- Pour into a 9-inch square baking pan coated with cooking spray. Pour the rhubarb sauce over the cake batter.
- Bake for 30 minutes, or until a toothpick inserted near the center comes out clean.
