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Rhubarb Pudding Cake

Total Time

Prep: 20 min. Bake: 45 min.


12 servings

This recipe makes an excellent, moist cake, especially with the first rhubarb of spring. Even people who don't normally like rhubarb enjoy this!


  • CAKE:
  • 1 cup sugar
  • 1 large egg
  • 2 tablespoons butter, melted
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup diced fresh rhubarb
  • 2 tablespoons butter, melted
  • 1/2 cup sugar
  • 1/2 to 1 cup sugar
  • 1/2 cup butter, cubed
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract


  1. In a bowl, combine the sugar, egg and butter. Beat in buttermilk until smooth. Combine the flour, baking powder, salt and baking soda. Gradually add to buttermilk mixture; mix well. Fold in rhubarb. Pour into a greased 9-in. square baking dish.
  2. Combine topping ingredients; sprinkle over batter. Bake at 350° for 45 minutes or until a toothpick comes out clean.
  3. For sauce, in a small saucepan, combine the sugar, butter and milk; bring to boil. Cook and stir for 1 minute. Remove from the heat; stir in vanilla. Serve with cake.

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