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Easy Strawberry Rhubarb Pudding Cake Recipe

Easy Strawberry Rhubarb Pudding Cake

A tender self-saucing pudding cake layered with fresh strawberries and rhubarb. As it bakes, the fruit sinks into a light syrupy sauce beneath the golden cake topping.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Cake Batter
  • 1 cup (125 g) All-purpose flour
  • 1/2 cup (100 g) Granulated sugar
  • 1 1/2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 1/2 cup (120 ml) Milk
  • 2 tablespoons (28 g) Butter, melted
Fruit Layer
  • 2 cups Fresh rhubarb, chopped into approximately 1/2-inch pieces
  • 1 cup Fresh strawberries, sliced
Pudding Topping
  • 3/4 cup (150 g) Granulated sugar
  • 1 tablespoon Cornstarch
  • 1 cup (240 ml) Boiling water

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease one 8-inch square baking dish.
  2. Whisk together the flour, 1/2 cup granulated sugar, baking powder, and salt. Stir in the milk and melted butter just until a thick batter forms, taking care not to overmix.
  3. Spread the batter evenly in the prepared baking dish. Arrange the chopped rhubarb and sliced strawberries over the batter as an even fruit layer.
  4. Combine the 3/4 cup granulated sugar and cornstarch, then sprinkle the mixture evenly over the fruit and batter.
  5. Carefully pour the boiling water over the surface, preferably over the back of a spoon. Do not stir.
  6. Bake for 40–45 minutes, until the top is golden and set and the fruit mixture is bubbling around the edges.
  7. Let the pudding cake stand for 10–15 minutes before serving. Spoon the warm cake and sauce into bowls and serve with vanilla ice cream or softly whipped cream.

Notes

Use fresh, firm rhubarb and ripe strawberries that are not mushy. If using frozen rhubarb, thaw and drain it first. The center may look slightly soft when removed from the oven, but it thickens as the cake rests. Some versions use 1 cup sugar in the topping for a sweeter, more syrupy result; this recipe uses 3/4 cup.