Rhubarb Pudding Cake – Sticky, Warm & Easy Dessert

Few things say comfort like a warm, sticky, fruit-filled pudding cake, and this Sticky Rhubarb Pudding Cake is truly something special. With a tart-sweet layer of rhubarb on the bottom and a fluffy, golden cake on top, it’s one of those easy rhubarb recipes that delivers big flavor with minimal fuss. Whether you’re baking for a weekend dessert or looking for fresh rhubarb ideas to use up your spring or frozen harvest, this one-bowl wonder won’t disappoint.

Unlike traditional cakes, pudding cakes are magical. As they bake, the batter separates into two layers—a soft, airy sponge on top and a gooey, sauce-like bottom. The rhubarb melts into this base, creating a sticky, fruity pudding that soaks into every bite of cake. Served warm with whipped cream or ice cream, it becomes one of the most comforting rhubarb desserts recipes you’ll ever taste.

This recipe is a fantastic twist on classic cobblers and crisps. It’s rustic yet elegant, easy to make yet rich in texture and flavor. And yes, it works beautifully with frozen rhubarb, making it a great choice year-round.

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What Is a Rhubarb Pudding Cake?

If you’ve never made or tasted a rhubarb pudding cake, think of it as a cross between a fruit cobbler and a molten lava cake. It starts with a layer of chopped rhubarb, usually sweetened slightly to balance its tartness. Then, a simple cake batter is poured over the fruit, and finally, a hot liquid (often water or syrup) is poured on top just before baking.

Though it may sound unusual, this technique creates two delicious layers—gooey rhubarb pudding on the bottom and light sponge cake on the top. It’s the ultimate spring dessert and a perfect way to try out new rhubarb recipes that go beyond pies or crisps.

This recipe stands out because it doesn’t require any mixer, creaming, or special techniques. It’s also adaptable, meaning you can add spices, berries, or even citrus zest depending on your mood or what you have on hand.

Why You’ll Love This Recipe

There are so many reasons why this is one of the best rhubarb recipes to keep in your baking repertoire. First of all, it’s incredibly simple to make. With a single mixing bowl and a baking dish, you can have everything prepped and in the oven in under 20 minutes.

Second, it uses humble pantry staples—flour, sugar, baking powder, milk, and butter—alongside fresh rhubarb or frozen, making it budget-friendly and accessible. Also, since the cake creates its own sauce while baking, there’s no need for frosting, layering, or extra steps.

Additionally, it’s highly customizable. Whether you’re serving it at a cozy family dinner or bringing it to a potluck, this rhubarb pudding adapts easily and pleases every time. It’s also one of the few frozen rhubarb recipes that doesn’t require defrosting in advance, which is a huge time-saver.

Everything You Need for Rhubarb Pudding and Cake in One

This recipe doesn’t call for anything fancy, which is part of its charm. Here’s what you’ll need:

For the rhubarb base:

2 cups chopped rhubarb (fresh or frozen)
¾ cup granulated sugar
1 tablespoon cornstarch

For the cake batter:

1 cup all-purpose flour
¾ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
¼ cup unsalted butter, melted
1 teaspoon vanilla extract

For the topping:

¾ cup brown sugar
1¼ cups boiling water

Optional: Add ½ teaspoon cinnamon or a touch of orange zest to the batter for extra warmth and brightness. You can also mix in strawberries for a classic rhubarb pairing.

Frozen Rhubarb Recipes Made Simple and Delicious

Using frozen rhubarb in this recipe is not only acceptable—it’s encouraged. Because this cake creates a pudding base during baking, the extra moisture from frozen rhubarb actually enhances the final texture. Simply measure the rhubarb while still frozen, and toss it with sugar and cornstarch directly before layering it into your dish.

There’s no need to thaw or drain the rhubarb ahead of time, which keeps the recipe quick and convenient. So even when rhubarb isn’t in season, you can enjoy one of the most comforting rhubarb ideas any time of year.

From Mixing to Baking: A Foolproof Method

Step 1: Preheat and prepare
Preheat your oven to 350°F (175°C). Grease a 9-inch square or round baking dish lightly with butter or nonstick spray.

Step 2: Make the rhubarb layer
In a bowl, toss chopped rhubarb with sugar and cornstarch until evenly coated. Spread the mixture into the bottom of the prepared baking dish.

Step 3: Make the batter
In a separate bowl, whisk together flour, sugar, baking powder, and salt. Stir in the milk, melted butter, and vanilla until smooth and just combined. Pour the batter gently over the rhubarb layer, spreading it evenly.

Step 4: Add the topping
Sprinkle the brown sugar evenly over the top of the batter. Carefully pour boiling water over the entire dish—do not stir. This will look strange, but it’s exactly what creates that signature pudding layer underneath.

Step 5: Bake
Place the dish on a baking sheet to catch any drips, and bake for 45–50 minutes. The top should be golden brown, and you’ll see bubbling rhubarb around the edges.

Step 6: Cool slightly and serve
Let the cake cool for 15–20 minutes to allow the pudding to set slightly. Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or just as is.

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Secrets to a Moist, Pudding-Like Base with Fluffy Cake on Top

To get that perfect two-layer effect, here are a few tips. First, pour the boiling water slowly and evenly. Avoid pouring it all in one spot, which can create uneven baking.

Second, don’t overmix the batter. Stir just until the flour disappears. Overmixing can make the cake layer tough and dense rather than soft and light.

Lastly, resist the urge to cut into the cake right away. Allowing it to rest after baking helps the pudding layer settle and thicken, giving you a rich, sticky bottom and a perfectly moist crumb on top.

Creative Rhubarb Ideas and Flavor Variations

This recipe is fantastic as written, but you can make it your own with a few easy tweaks. Try adding a handful of berries—strawberries, raspberries, or even blueberries work well. They add a burst of color and natural sweetness to the tangy rhubarb.

For a spiced variation, add cinnamon, nutmeg, or cardamom to the batter. You can also swap the vanilla for almond extract, which pairs beautifully with rhubarb desserts.

If you love rhubarb bread, consider using this cake as a base to develop a more structured loaf version with a firmer top and less liquid. Or, bake individual servings in ramekins for an elegant dessert aux fruits that’s perfect for dinner parties.

What to Watch Out for When Baking with Rhubarb

Though this recipe is simple, a few common pitfalls can affect the final outcome. First, make sure your baking dish is deep enough to handle the bubbling pudding. A shallow dish may cause the filling to overflow during baking.

Second, always toss the rhubarb with sugar and cornstarch. This not only sweetens the fruit but also thickens the base into a silky sauce as it bakes.

Finally, don’t skip the boiling water—it’s essential to the pudding-cake chemistry. Pour gently and don’t stir after layering; the magic happens all on its own in the oven.

Delicious Toppings and Pairing Ideas

This cake is delightful on its own, but toppings make it even better. A scoop of vanilla or strawberry ice cream is classic, while crème fraîche or Greek yogurt adds tang to balance the sweetness.

You can also dust the top with powdered sugar, drizzle with custard, or top with a few fresh strawberries or mint leaves for presentation. Served warm or room temperature, this is one of those rhubarb desserts recipes that feels just right anytime.

Best Practices for Keeping It Moist and Delicious

To store leftovers, cover the baking dish tightly with plastic wrap or foil and refrigerate for up to 3 days. Reheat individual servings in the microwave for 30–45 seconds to restore the gooey texture.

While this cake is best fresh, it can also be frozen. Cool completely, then portion into individual servings and freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and warm before serving.

Essential Equipment for Sticky Rhubarb Pudding Success

You won’t need much, but a few tools help:

Mixing bowls
Measuring cups and spoons
9-inch baking dish (round or square)
Whisk or spoon
Kettle (for boiling water)
Cooling rack

Optional: baking sheet to place under your baking dish in case of drips.

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Rhubarb Pudding FAQs

Can I use frozen rhubarb?
Yes! Use it straight from the freezer without thawing.

What’s the best way to chop rhubarb?
Trim ends and slice into ½-inch pieces. Uniform size helps it cook evenly.

Is this the same as rhubarb cobbler?
Not quite. Cobbler uses a biscuit topping, while pudding cake creates its own sauce.

Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend.

Do I need to peel rhubarb?
No, just wash and trim the ends—no peeling required.

Conclusion

This rhubarb pudding cake is the ultimate cozy dessert—rich, warm, and bursting with fruity flavor. With simple steps and basic ingredients, it transforms humble rhubarb into a restaurant-worthy treat that’s as easy as it is satisfying. The contrast of soft cake and sticky pudding makes every bite a delight.

Whether you’re working with garden-fresh stalks or browsing frozen rhubarb recipes, this cake is a foolproof way to enjoy the season’s favorite tangy fruit. It’s versatile, comforting, and so good, you might just find yourself baking it on repeat.

If you’re looking to expand your collection of easy rhubarb recipes, consider this a must-bake. Be sure to share it with fellow rhubarb lovers and subscribe for more home-baked favorites!

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