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Old Fashioned Rhubarb Pudding Cake is a warm, self-saucing dessert with a soft cake top and a sweet-tart rhubarb pudding layer underneath. It bakes into a comforting, old-school treat with a golden crust, juicy fruit, and a spoonable sauce that forms naturally in the dish. Served warm with whipped cream or vanilla ice cream, it is the kind of dessert that feels simple, cozy, and deeply satisfying.
Why You’ll Love This Recipe
This pudding cake has a classic homemade texture that sits somewhere between cake and pudding. The rhubarb adds brightness and tartness, while the vanilla, almond extract, and buttery batter give it a rich, nostalgic flavor. Because the hot water is poured over the top before baking, the dessert creates its own pudding layer as it cooks, which gives it that soft, saucy finish. It is an excellent choice when you want a rhubarb dessert that is easy to make but still feels special.
Ingredients
2 cups rhubarb, chopped
1 3/4 cups 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
How to Make Old Fashioned Rhubarb Pudding Cake
Step 1: Prepare the oven and dish
Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish well so the pudding cake releases easily after baking.
Step 2: Sugar the rhubarb
In a bowl, toss the chopped rhubarb with 1/2 cup of the sugar and set it aside. This helps draw out some of the rhubarb juices and balances the tartness in the final dessert.
Step 3: Make the batter
In a separate large mixing bowl, cream the softened butter with the remaining 1 1/4 cups sugar until the mixture is light and fluffy. Add the milk, vanilla extract, and almond extract, then mix well. In another bowl, sift together the flour, baking powder, salt, and cornstarch. Gradually add the dry ingredients to the wet mixture and stir just until combined.
Step 4: Assemble the cake
Pour the batter into the prepared baking dish and spread it evenly. Distribute the sugared rhubarb over the top of the batter. Carefully pour the boiling water over everything, making sure not to stir. This step is what creates the pudding layer beneath the cake as it bakes.
Step 5: Bake
Bake for 45 to 50 minutes, or until the top is golden and a toothpick inserted into the cake comes out clean. The dessert should look set on top but still soft and saucy underneath. Let it cool slightly before serving so the pudding layer has time to thicken a little.
Texture and Flavor
The top of this dessert bakes into a tender, lightly crisp cake layer, while the bottom becomes soft and pudding-like. The rhubarb keeps the dessert bright and fruity, preventing it from becoming overly sweet. The almond extract adds a subtle bakery-style flavor that works especially well with rhubarb. The result is warm, spoonable, and perfectly comforting.
Helpful Tips
Use fresh rhubarb for the best tart flavor and texture. Do not skip the boiling water step, because it is what helps create the pudding layer under the cake. Make sure not to stir after adding the water so the layers stay separate as they bake. Serve the pudding cake while warm for the best texture and flavor.
Storage
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave before serving to bring back the soft pudding texture. It tastes best fresh and warm, but it still holds up well the next day.
FAQ
Can I use frozen rhubarb?
Yes, but thaw it first and drain any excess liquid before using it.
Why do I pour boiling water on top?
The hot water helps create the pudding layer under the cake as it bakes.
Do I stir after adding the water?
No. Leave it untouched so the layers form properly in the oven.
Can I skip the almond extract?
Yes. You can replace it with more vanilla if you prefer.
What should I serve with it?
Whipped cream or vanilla ice cream both work very well.
Final Thoughts
Old Fashioned Rhubarb Pudding Cake is a simple, nostalgic dessert that delivers both comfort and flavor. The soft cake, juicy rhubarb, and pudding-like sauce make every bite rich and satisfying. It is the kind of recipe that feels timeless and works beautifully when rhubarb is in season.
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Old Fashioned Rhubarb Pudding Cake
- Total Time: 1H05MIN
Description
A warm self-saucing rhubarb pudding cake with a soft golden top and sweet-tart fruit layer.
Ingredients
- 2 cups rhubarb, chopped
- 1 3/4 cups 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
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- In a bowl, toss the rhubarb with 1/2 cup of sugar and set aside.
- In another large mixing bowl, cream the softened butter with the remaining 1 1/4 cups sugar until light and fluffy.
- Add the milk, vanilla extract, and almond extract to the butter mixture and mix well.
- In a separate bowl, sift together the flour, baking powder, salt, and cornstarch.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Pour the batter into the prepared baking dish and spread evenly.
- Evenly distribute the sugared rhubarb over the batter.
- Carefully pour the boiling water over the rhubarb and batter. Do not stir.
- Bake for 45 to 50 minutes, or until the top is golden and a toothpick inserted into the cake comes out clean.
- Allow to cool slightly before serving so the pudding forms beneath the cake layer.
Notes
- Use fresh rhubarb for the best tart flavor and texture.
- Serve warm with whipped cream or vanilla ice cream.
- Do not stir after adding the boiling water.
- Prep Time: 15 MIN
- Cook Time: 50 MIN
