Strawberry Rhubarb Pudding Cake

4.19 from 32 votes

A delicious springtime cake recipe, Strawberry Rhubarb Pudding Cake is a magic pudding cake where the fruit mixture is poured over top of the cake batter and while baking sinks to the bottom of the cake.

Course Desserts

Cuisine American

Keyword Pudding Cake, Strawberry Rhubarb Pudding Cake

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 264kcal

Author Shelby Law Ruttan

Equipment

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.

Video

Nutrition