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Rhubarb Pudding Cake

Rhubarb pudding cake is a self-saucing magic cake where a moist cake bakes into a sweet pudding layer beneath. Diced rhubarb studded throughout keeps it bright and springy, with bubbling sauce around the edges.
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Prep Time 20 minutes
Cook Time 45 minutes
cooling 15 minutes
Total Time 1 hour 20 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For cake
  • 1.5 cup all-purpose flour
  • 0.75 cup sugar
  • 2 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup milk
  • 3 tbsp butter, melted
  • 2 cup fresh rhubarb, diced
For sauce
  • 1 cup sugar
  • 1 tbsp cornstarch
  • 1 cup boiling water
  • 1 tbsp butter

Equipment

  • 1 sheet pan

Method
 

Prep and make the cake batter
  1. Preheat the oven to 350°F and grease an 8x8-inch baking dish so the batter can bake without sticking.
  2. Whisk together the all-purpose flour, sugar, baking powder, and salt, then stir in the milk and melted butter until smooth.
  3. Fold in the diced fresh rhubarb and spread the batter into the prepared baking dish.
Make the pudding sauce and bake
  1. For the sauce, mix the sugar and cornstarch, then sprinkle it evenly over the batter.
  2. Pour the boiling water over the top in an even layer so it can create the pudding base as it bakes.
  3. Dot the surface with the butter to help the sauce become rich and bubbly around the edges.
  4. Bake for 40 to 45 minutes at 350°F until the cake is golden and the sauce is visibly bubbling around the edges.
Cool and serve
  1. Cool the rhubarb pudding cake for 15 minutes before serving so the sauce layer sets slightly.
  2. Serve warm with vanilla ice cream for a contrast between the tender cake and sweet pudding sauce.

Notes

Pro tip: keep the rhubarb diced fairly small so it distributes through the cake evenly and doesn’t sink too far. Store covered in the refrigerator for up to 3 days and rewarm individual portions in the microwave; freezing is not recommended because the self-saucing texture can change. For a dairy-free swap, use plant-based butter and lactose-free or unsweetened plant milk in the cake.