Strawberry Rhubarb Pudding Cake

Published: June 6, 2026

Strawberry Rhubarb Pudding Cake is a warm dessert with tender cake on top and a juicy fruit layer underneath that turns naturally saucy as it bakes. The strawberries bring sweetness while the rhubarb adds bright tart flavor, creating a comforting dessert that tastes homemade and special at the same time. It is best served warm with whipped cream or ice cream.

Ingredients & Substitutions

Rhubarb: Adds the tart fruit layer and soft texture. Fresh rhubarb works best, but frozen rhubarb can be used if thawed and drained.
Strawberries: Balance the rhubarb with sweetness and a soft berry flavor. Fresh strawberries give the best texture.
Sugar: Sweetens both the fruit and the cake. You can reduce it slightly if your fruit is very sweet.
Butter: Gives the cake richness and a tender crumb.
Baking powder: Helps the cake rise.
Salt: Balances the sweetness.
Milk: Adds moisture and helps create a soft batter. Buttermilk can be used for a slight tang.
Vanilla extract: Rounds out the flavor and makes the cake taste warmer.
Almond extract: Optional, but it pairs especially well with strawberries and rhubarb.
Flour: Forms the structure of the cake.
Cornstarch: Helps the fruit layer thicken into a pudding-like sauce.
Boiling water: Creates the signature saucy bottom layer during baking.

Tips for Success

Use ripe strawberries for the best sweetness and color.
Cut the rhubarb evenly so it cooks at the same pace as the strawberries.
Do not skip the boiling water; it helps create the pudding-like sauce under the cake.
Bake until bubbling so the fruit layer thickens properly.
Let the cake rest a little before serving so the sauce settles.
Serve warm for the best texture and flavor.

How to Make Strawberry Rhubarb Pudding Cake

This dessert is made by layering fruit in the baking dish and topping it with a simple cake batter.

Preheat the oven to 375°F (190°C). Butter a baking dish.
Prepare the fruit layer by combining the rhubarb, strawberries, and some of the sugar. Spread the fruit in the prepared dish.
Mix the dry ingredients in a bowl by whisking together the flour, baking powder, salt, and cornstarch.
Cream the butter and sugar in a separate bowl until light and fluffy.
Add the eggs, milk, and vanilla and mix until smooth. Add almond extract if using.
Add the dry ingredients and stir just until combined.
Spoon the batter over the fruit and spread it gently.
Mix the remaining sugar with cornstarch and sprinkle it over the top.
Pour boiling water over the surface without stirring.
Bake until golden, bubbling, and set on top.
Cool slightly before serving warm.

How to Use Strawberry Rhubarb Pudding Cake

This cake is easy to serve in a few simple ways.

Serve warm with whipped cream.
Add vanilla ice cream for a richer dessert.
Spoon it into bowls so the sauce can run into the fruit.
Serve it at brunch or as an after-dinner sweet.
Enjoy leftovers reheated the next day.

How to Store Strawberry Rhubarb Pudding Cake

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce may thicken as it chills, but the flavor stays delicious.

To reheat, warm individual portions in the microwave or oven until just heated through. The pudding cake can also be frozen for up to 2 months, then thawed in the refrigerator before reheating.

FAQs

What does strawberry rhubarb pudding cake taste like?

It tastes sweet, tart, soft, and saucy. The fruit layer becomes almost jam-like under the tender cake.

Can I use frozen fruit?

Yes, frozen strawberries and rhubarb can be used. Thaw them first and drain extra liquid before baking.

Why is it called a pudding cake?

Because the cake bakes with a saucy fruit layer underneath, giving it a pudding-like texture at the bottom.

Can I make it ahead?

Yes, but it is best fresh and warm. Reheat before serving for the best texture.

Do I need almond extract?

No, it is optional. It adds a lovely flavor, but the cake is still delicious without it.

Can I serve it cold?

Yes, but warm is best because the sauce is softer and the cake tastes more comforting.