Best 6 Old Fashioned Rhubarb Pudding Cake Recipes

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Indulge in a nostalgic culinary journey with our delightful Old-Fashioned Rhubarb Pudding Cake. Embark on a sweet and tangy adventure as we explore a collection of treasured recipes that pay homage to this classic dessert. From the traditional British steamed pudding to the comforting American coffee cake, each recipe captures the essence of this timeless treat. Discover the magic of rhubarb's vibrant tartness, perfectly complemented by a symphony of flavors and textures. Whether you prefer a comforting breakfast treat or a grand finale to your dinner, our curated selection of recipes promises to satisfy every craving. Get ready to savor the taste of history with our Old-Fashioned Rhubarb Pudding Cake extravaganza.

Let's cook with our recipes!

OLD FASHIONED RHUBARB PUDDING CAKE



Old Fashioned Rhubarb Pudding Cake image

This rhubarb pudding cake recipe is easy to make using fresh or frozen rhubarb. A simple hot water trick allows the cake to make its own sauce while baking.

Provided by Laurie Neverman

Categories     Dessert

Time 55m

Number Of Ingredients 11

2 cups rhubarb, chopped
1 3/4 cup sugar, divided
3 tablespoons butter, softened
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sifted flour
1 tablespoon cornstarch
2/3 cup boiling water

Steps:

  • Cover the bottom of an 8 or 9 inch square pan with fruit. (I prefer an 8 inch or 9 inch square glass baking dish. You could also use a deep dish glass pie plate.)
  • Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together. Add a little more milk if it is too thick to pour; pour over fruit.
  • Mix remaining sugar and cornstarch in a small bowl; sprinkle over mixture in pan. Pour boiling water gently over the top of the cake.
  • Bake at 375°F for 45 minutes, a little longer for gluten free flours.

Nutrition Facts : ServingSize 1 slice, Calories 263 calories, Sugar 39.9 g, Sodium 110.5 mg, Fat 4.1 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 55.4 g, Fiber 1.1 g, Protein 2.4 g, Cholesterol 10.4 mg

BEST RHUBARB PUDDING CAKE



Best Rhubarb Pudding Cake image

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.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 9 servings.

Number Of Ingredients 13

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
TOPPING:
1 cup sugar
1 tablespoon cornstarch
1 cup boiling water
1/2 teaspoon ground cinnamon

Steps:

  • 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.

Nutrition Facts :

EASY RHUBARB PUDDING CAKE



Easy Rhubarb Pudding Cake image

From a neighbor, very simple and great rhubarb pudding bottom. Reminds me of a pineapple upside-down cake. I'm not a big fan of rhubarb but this is excellent and easy.

Provided by Michelle Peterson

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Time 1h5m

Yield 18

Number Of Ingredients 8

1 (18.25 ounce) box yellow cake mix
1 cup water
⅓ cup vegetable oil
3 eggs
5 cups chopped rhubarb
1 cup white sugar
1 teaspoon cinnamon
1 cup hot water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  • Stir cake mix, 1 cup water, vegetable oil, and eggs in a bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Pour batter into prepared cake pan. Top the batter with rhubarb and sprinkle with sugar and cinnamon; pour 1 cup hot water evenly over the cake.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with moist crumbs, 50 minutes to 1 hour.

Nutrition Facts : Calories 222.1 calories, Carbohydrate 35.2 g, Cholesterol 31.6 mg, Fat 8.3 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 202.5 mg, Sugar 24 g

OLD FASHIONED RHUBARB PUDDING CAKE



Old Fashioned Rhubarb Pudding Cake image

Make and share this Old Fashioned Rhubarb Pudding Cake recipe from Food.com.

Provided by Courtly

Categories     Dessert

Time 1h

Yield 9 serving(s)

Number Of Ingredients 9

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

Steps:

  • In a large saucepan, combine rhubarb and 1 cup of sugar.
  • Cook over medium heat for 12-15 minutes or until rhubarb is tender.
  • Meanwhile, in a small mixing bowl, cream shortening and remaining sugar; beat in egg and vanilla.
  • Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
  • Beat just until combined.
  • Pour into a greased 9 inch square baking dish.
  • Pour the rhubarb mixture over the batter.
  • Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
  • Cool on a wire rack.

Nutrition Facts : Calories 259.3, Fat 7, SaturatedFat 1.9, Cholesterol 25.4, Sodium 162.2, Carbohydrate 47.3, Fiber 1.4, Sugar 34, Protein 3.1

OLD FASHIONED RHUBARB BREAD PUDDING



Old Fashioned Rhubarb Bread Pudding image

Rich and creamy, with just a touch of tartness from the rhubarb. Serve warm with whipped cream.

Provided by SILLYJILLY

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h30m

Yield 12

Number Of Ingredients 9

1 (14 ounce) can sweetened condensed milk
2 cups boiling water
¼ cup butter
8 cups cubed day-old bread
5 eggs
½ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon vanilla extract
2 cups chopped rhubarb

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  • Stir together the condensed milk, boiling water, and butter in a saucepan over medium heat, and heat until the butter has melted. Place the bread cubes in a large bowl, and pour the milk mixture over the bread cubes. Let the bread sit to soak up the liquid; do not stir.
  • Beat eggs and sugar together in a bowl until frothy, and add the cinnamon and vanilla extract. Beat the mixture again, and stir in the rhubarb. Gently and lightly stir the rhubarb mixture together with the soaked bread, and scrape the mixture into the prepared baking dish.
  • Line a roasting pan with a damp kitchen towel. Place filled baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center of the bread pudding comes out clean, about 1 hour.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 39.2 g, Cholesterol 98.8 mg, Fat 9.6 g, Fiber 1 g, Protein 7.2 g, SaturatedFat 5 g, Sodium 258.8 mg, Sugar 27.5 g

RHUBARB STRAWBERRY PUDDING CAKE



Rhubarb Strawberry Pudding Cake image

Categories     Dairy     Egg     Fruit     Breakfast     Dessert     Bake     Quick & Easy     Strawberry     Rhubarb     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 (breakfast or dessert) servings

Number Of Ingredients 12

1/4 cup water
1 1/2 teaspoons cornstarch
1/3 cup plus 1/2 cup sugar
2 cups chopped fresh rhubarb stalks (10 ounces)
1 cup chopped fresh strawberries (5 ounces)
1 cup all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup whole milk
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 teaspoon pure vanilla extract

Steps:

  • Put oven rack in middle position and preheat oven to 400°F. Butter an 8-inch square glass or ceramic baking dish.
  • Stir together water, cornstarch, and 1/3 cup sugar in a small saucepan, then stir in rhubarb. Bring to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. Remove from heat and stir in strawberries.
  • Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a bowl.
  • Whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until just combined.
  • Reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly. Drizzle reserved 1/2 cup fruit mixture over batter. Bake until a wooden pick inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes before serving.

Tips:

  • For a tangier pudding cake, use more lemon juice and zest. For a sweeter cake, reduce the amount of lemon juice and add more sugar.
  • If you don't have any fresh rhubarb, you can use frozen rhubarb instead. Just thaw it before using.
  • To make sure your pudding cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
  • Serve the pudding cake warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

Old-fashioned rhubarb pudding cake is a classic dessert that is easy to make and always a hit with family and friends. The combination of sweet and tart rhubarb, creamy custard, and fluffy cake is simply irresistible. So next time you have some fresh rhubarb, be sure to give this recipe a try.

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