This Old Fashioned Rhubarb Pudding Cake is a sweet and tangy treat that brings back memories of home cooking. It has a soft cake with juicy rhubarb pieces that make each bite delightful!
I love how this cake is like a warm hug on a plate. 🌸 It’s simple to make, and you can enjoy it with a scoop of ice cream on top—trust me, it makes everything better!
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb is essential here! If you can’t find it, you can substitute with cooked strawberries or apples for a different flavor. Just keep in mind, these fruits are sweeter, so you may want to adjust the sugar.
Granulated Sugar: While white sugar is the go-to for this recipe, you can use coconut sugar or honey as alternatives. Just remember that honey will add moisture, so reduce the liquid a bit.
All-Purpose Flour: If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend. I’ve tried it, and it turns out well! Just ensure it has xanthan gum for proper texture.
Milk: For a dairy-free version, almond or oat milk works great. I prefer almond milk for its slightly nutty flavor, but oat milk is creamier.
Ground Cinnamon: This is optional, but I love adding it for warmth. If you don’t have cinnamon, you could sprinkle in some nutmeg or allspice for a different twist.
How Do You Create a Delicious Pudding Sauce?
The pudding sauce is a unique part of this recipe. It forms from the hot water and brown sugar you pour over the cake. Here’s how to get it just right:
- Start with boiling water to ensure the sugar dissolves quickly.
- Mix the brown sugar and hot water until fully combined; it should be a thin syrup.
- Gently pour this over the rhubarb layer without stirring. It’ll seep into the cake as it bakes, creating a lovely pudding-like texture.
Timing is key! Make sure to bake it significantly—around 45-50 minutes—so the cake can rise and the sauce can form perfectly. Enjoy your homemade pudding cake!
How to Make Old Fashioned Rhubarb Pudding Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional)
For the Topping:
- 1/2 cup brown sugar
- 2 cups hot water
How Much Time Will You Need?
This delightful dish takes about 15 minutes to prepare and 45-50 minutes to bake. After that, you’ll let it cool a little before serving, making the total time around 1 hour. Enjoying the flavors of rhubarb has never been easier!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your cake will bake evenly and properly.
2. Prepare the Rhubarb:
In a mixing bowl, combine the chopped rhubarb with 1/2 cup of granulated sugar. Stir them gently and let the mixture sit for about 10 minutes. This helps to draw out the juices from the rhubarb, making it even tastier.
3. Mix the Dry Ingredients:
In another bowl, whisk together the remaining granulated sugar, flour, baking powder, and salt. Make sure everything is mixed well so that your cake rises beautifully.
4. Combine Wet and Dry Ingredients:
Add the milk, melted butter, vanilla extract, and ground cinnamon (if using) to your dry mixture. Gently mix until everything is just combined. Avoid overmixing; a few lumps are perfectly fine!
5. Pour the Batter:
Pour the batter into a greased 9-inch square baking dish, spreading it out evenly across the bottom.
6. Add the Rhubarb:
Take the macerated rhubarb mixture and evenly distribute it over the top of your batter. Do not stir it in—this is important!
7. Create the Pudding Layer:
In a small bowl, mix the brown sugar with the hot water. Carefully pour this mixture over the rhubarb layer. This will create a lovely pudding sauce as it bakes.
8. Bake the Cake:
Place your baking dish in the preheated oven and bake for 45-50 minutes. Keep an eye on it, and check with a toothpick in the cake portion. It should come out clean when it’s done!
9. Serve and Enjoy:
Once baked, let the cake cool for a few minutes before serving. You can enjoy it warm or at room temperature, with a dollop of whipped cream or a scoop of ice cream if you like!
This classic recipe captures the essence of old-fashioned desserts, blending the tartness of rhubarb with a sweet, moist cake. Enjoy every bite!
Can I Use Frozen Rhubarb Instead of Fresh?
Absolutely! If using frozen rhubarb, there’s no need to thaw it first. Just chop it while still frozen and add it directly to the sugar as instructed. Keep in mind that frozen rhubarb may release more liquid during baking, so you might want to slightly reduce the added sugar to balance the sweetness.
What Can I Substitute for Milk?
You can easily substitute the milk with almond milk, oat milk, or any other plant-based milk if you’re looking for a dairy-free option. Just use a 1:1 ratio for the substitute. If you prefer a creamier texture, you can use coconut milk or buttermilk for a different flavor!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or oven until heated through. You can also enjoy it cold as a refreshing dessert!
Can I Make This Cake Using Other Fruits?
Yes, you can! Feel free to use other tart fruits like cherries, blueberries, or blackberries instead of rhubarb. Just keep the quantity the same, and adjust the sugar as needed based on the fruit’s sweetness. Enjoy experimenting with seasonal fruits!
