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Best Rhubarb Pudding Cake

I received this recipe years ago from a co-worker. Today, my family and I really enjoy this dessert. It's nice for any occasion.
  • Total Time
    Prep: 15 min. Bake: 55 min.
  • Makes
    9 servings


  • 3 to 4 cups diced fresh or frozen rhubarb
  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1/3 cup milk
  • 3 tablespoons butter, melted
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 1 cup boiling water
  • 1/2 teaspoon ground cinnamon


  • Place rhubarb in a greased 8-in. square baking pan. In a small bowl, mix flour, sugar, milk, butter, baking powder, salt and vanilla (mixture will be stiff). Spread over rhubarb. For topping, combine sugar and cornstarch. Sprinkle over dough. Pour water over all; do not stir. Sprinkle cinnamon on top. Bake at 350° for 55-65 minutes or until pudding tests done.

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  • azzilu
    May 19, 2012

    definitely needs 4 cups of rhubarb....i substituted splenda for half the sugar in the dough and topping....cake was moist...might use 9x9 the next time, as my 8x8 overflowed slightly...

  • roxymarcellais
    Apr 5, 2012

    My whole family loves this recipe. I have made it for the last 3 years several times in the spring. Very yummy.

  • Diane1969
    Mar 7, 2011

    This pudding cake is wonderful. I took it to a potluck and did not bring any home. Several people have asked for the recipe. The only thing I would do different is make a little less of the cake mixture so there is more pudding to go on the cake.