Rhubarb Strawberry Pudding Cake
Savor the sweet-tart harmony of rhubarb and strawberries in this luscious Rhubarb Strawberry Pudding Cake—an irresistible dessert that’s as easy to make as it is indulgent. Layers of tender, golden cake and a velvety pudding-like base form as the fresh fruit bakes, creating a self-saucing treat that’s ideal for spring or summer gatherings. Hints of vanilla and optional lemon zest elevate the dessert’s bright, fruity flavor, while a touch of boiling water poured over the top before baking works its magic to create the signature pudding layer. Perfect served warm with a scoop of vanilla ice cream or a dollop of whipped cream, this 9x9-inch delight is ready in just over an hour and serves up to eight people. If you’re looking for a unique, showstopping dessert that celebrates seasonal produce, this is it!
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Recipe Information
Ingredients
- 2 cups Fresh rhubarb, chopped
- 2 cups Strawberries, hulled and sliced
- 1.5 cups Granulated sugar
- 1.25 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 3 quarters Whole milk
- 0.5 cups Unsalted butter, melted and slightly cooled
- 2 teaspoons Vanilla extract
- 1 teaspoons Lemon zest (optional)
- 1 cup Water, boiling
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x9-inch baking dish.
In a medium bowl, combine the chopped rhubarb and sliced strawberries. Sprinkle 1/2 cup of granulated sugar over the fruit, mix gently, and set aside to macerate while you prepare the batter.
In a separate large mixing bowl, whisk together the flour, baking powder, and salt.
In another bowl, combine 1 cup of sugar, milk, melted butter, vanilla extract, and lemon zest (if using). Mix until smooth and well-combined.
Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Spread the prepared batter evenly into the greased baking dish.
Scatter the macerated rhubarb and strawberries over the top of the batter, including any juices from the bowl.
Slowly pour 1 cup of boiling water over the entire dish. Do not stir; this step helps form the pudding layer during baking.
Place the dish in the preheated oven and bake for 40-45 minutes, or until the top is golden and a toothpick inserted into the cake layer comes out clean.
Remove the dish from the oven and allow it to cool for at least 10 minutes before serving. The pudding layer will thicken as it cools.
Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream for added richness.
Nutrition Facts
Calories |
2791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.2 g | 131% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 1328 mg | 58% | |
| Total Carbohydrate | 460.5 g | 167% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 324.4 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 478 mg | 37% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1675 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
