Old-Fashioned Rhubarb Pudding Cake Recipe
Old-Fashioned Rhubarb Pudding Cake Recipe photo by Taste of Home
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Old-Fashioned Rhubarb Pudding Cake Recipe

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4.5 7 11
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“At 100 years old, my mom-Frances Beechner of Lincoln, Nebraska-still cooks, bakes, drives her own car and lives in her own home. She's amazing!" says Barbara Collins. Andover, Massachusetts. “And, this is one of her best desserts.”
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES:9 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES: 9 servings


  • 4 cups diced fresh or frozen rhubarb
  • 1-1/2 cups sugar, divided
  • 1/4 cup shortening
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk

Nutritional Facts

1 piece: 257 calories, 7g fat (2g saturated fat), 25mg cholesterol, 171mg sodium, 47g carbohydrate (35g sugars, 1g fiber), 3g protein.


  1. Preheat oven to 350°. In a large saucepan, combine rhubarb and 1 cup sugar. Cook over medium heat for 12-15 minutes or until rhubarb is tender.
  2. Meanwhile, in a small bowl, cream shortening and remaining sugar until light and fluffy; beat in egg and vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined.
  3. Pour into a greased 9-in. square baking dish. Pour rhubarb mixture over batter. Bake 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 9 servings.
Originally published as Old-Fashioned Rhubarb Pudding Cake in Taste of Home April/May 2007, p7

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Superfox12082 User ID: 6043754 227415
Reviewed Jun. 4, 2015

"This is an excellent and super easy to make cake! I don't have the correct size pan, so mine comes out thin, but it is so good and moist."

wademissy User ID: 8397570 227296
Reviewed Jun. 1, 2015

"This is amazing -- not overly sweet and full-on rhubarb tangy deliciousness! Instead of a cake pan, I put the batter in a large deep-dish gourmet pie plate, covered it with rhubarb, baked at 350 for about 45 minutes , until crust started to turn golden. My husband said "sorry grandma, my wife makes better rhubarb dessert!" Thank you for this great antique recipe!!"

jeanschwalm User ID: 1668610 162029
Reviewed Apr. 26, 2014

"Sounds good, but why is this called a pudding cake? Is there pudding in it?"

IslandWife User ID: 6007790 138989
Reviewed Apr. 25, 2014

"Very yummy - thanks for sharing!"

lhalek User ID: 3716977 136522
Reviewed May. 30, 2010

"Excellent recipe, the cake was very light and cakey, very nice, will make again, tastes better than the "rhubarb dessert cake" posted here."

cbuxsel User ID: 895380 157487
Reviewed Mar. 28, 2008

"My husband isn't a fan of rhubarb, but I snuck this one in and he loved it. My father-in-law requests it and my sons love it too!

CB-Burlington, KY"

lpn1963 User ID: 2224755 155254
Reviewed Mar. 11, 2008

"May God bless you each and every day Frances Beechner.You go girl.I am 71 years old and thank God every day that I can still work as a nurse and help take care of others.I still work 8 hours a day.I say why should we just sit in a rocking chair just because we get to retirement age.I plan on working as long as the good Lord lets me."

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