Rhubarb Strawberry Pudding Cake

July 2, 2013

Last weekend I purchased 4 quarts of locally-grown strawberries at the market, and in between taking some to snack on at work every day, I’ve been on the lookout for recipes I’ve never tried before. I also had a small amount of rhubarb left from what my dad had given me: just enough to make up the 2 cups called for in this cake recipe from Gourmet Today. Perfect!

Pudding cakes are super easy to throw together… no electric mixers, no special pans, no layers, no frosting. This one only takes about 45 minutes from start to finish, including baking and cooling time! As it bakes, the cake batter soaks up some of the fruit layer on the bottom, and the whole dessert turns out deliciously moist and tender. The tartness of the rhubarb keeps this version from being overly sweet, which I appreciate. This cake is definitely going on my make-again list!

Rhubarb strawberry pudding cake

Serves 6-8


  • 1/4  cup water
  • 1½  teaspoons cornstarch
  • 1/3  cup plus 1/2 cup sugar
  • 2  cups chopped fresh rhubarb stalks (10 ounces)
  • 1  cup chopped fresh strawberries (5 ounces)
  • 1  cup all-purpose flour
  • 1¾  teaspoons baking powder
  • 1/2  teaspoon salt
  • 1  large egg
  • 1/2  cup whole milk
  • 1  stick (1/2 cup) unsalted butter, melted and cooled slightly
  • 1  teaspoon pure vanilla extract


  1. Put oven rack in middle position and preheat oven to 400 degrees F. Butter an 8-inch square glass or ceramic baking dish.
  2. Stir together water, cornstarch, and 1/3 cup sugar in a small saucepan, then stir in rhubarb. Bring to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. Remove from heat and stir in strawberries.
  3. Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a bowl.
  4. Whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until just combined.
  5. Reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly. Drizzle reserved 1/2 cup fruit mixture over batter. Bake until a wooden pick inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes before serving.

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