Go Back
–+ servings
Rhubarb Pudding
Rhubarb Pudding is a nostalgic spring dessert beloved for its perfect balance of tart rhubarb and sweet, creamy cake-like topping. This dish originated in the Midwest where rhubarb grows abundantly. It has remained a seasonal favorite due to its simplicity and homestyle flavor. When baked, the batter rises through the rhubarb and sugar to create a custardy, sponge-topped treat that’s ideal served warm with cream or ice cream.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 6
Calories 302 kcal

Ingredients
  

  • 1 ½ cups sugar (divided)
  • 2 tbsp butter
  • ½ cup milk
  • 1 cup flour
  • 1 ½ tsp baking powder
  • 2 cups rhubarb (chopped )
  • 1 cup water (boiling )

Instructions
 

Step 1: Prepare the Dish

  • Butter a baking dish and preheat the oven to 350°F (175°C).
  • Spread chopped rhubarb evenly in the bottom.

Step 2: Mix the Batter

  • In a bowl, cream ½ cup sugar with 2 tbsp butter.
  • Add ½ cup milk and mix well.
  • Stir in 1 cup flour and 1½ tsp baking powder until smooth.

Step 3: Layer the Pudding

  • Pour the batter over the rhubarb in the baking dish.
  • In a separate bowl, mix 1 cup sugar with 2 tbsp water (or crushed rhubarb juice if desired).
  • Spread this sugar mixture over the top of the batter.

Step 4: Bake

  • Pour 1 cup boiling water over everything.
  • Bake at 350°F for 1 hour until golden and bubbly.

Step 5: Serve

  • Serve warm with whipped cream, ice cream, or a splash of heavy cream.

Tips

  • Substitute part of the rhubarb with strawberries for a softer, sweeter filling.
  • Add a pinch of cinnamon or nutmeg to the sugar–rhubarb mixture.
  • Use brown sugar instead of white for a deeper caramel flavor.
  • Add 1 tsp vanilla to the batter for richness.
  • Replace some milk with buttermilk for a tangier cake layer.
  • Serve warm with vanilla ice cream, whipped cream, or sweetened fresh cream (as written on the card).
  • For a firmer texture, decrease boiling water to ¾ cup.
  • Add orange zest or lemon zest to brighten the dessert.
  • Bake in individual ramekins for single servings.

Nutrition

Calories: 302kcalCarbohydrates: 73gProtein: 2gFat: 1gSaturated Fat: 0.5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.01gCholesterol: 2mgSodium: 155mgPotassium: 155mgFiber: 1gSugar: 54gVitamin A: 74IUVitamin C: 4mgCalcium: 161mgIron: 1mg
Keyword comfort food, heirloom dessert, old fashioned, pudding cake, retro recipe, rhubarb, spring dessert, vintage recipe
Tried this recipe?Let us know how it was!