Old Fashioned Strawberry-Rhubarb Pudding Cake Recipe
There’s something magical about pairing the rhubarb’s tartness with juicy, sweet strawberries—the flavor of early summer. During rhubarb season, you have an abundance of this fresh produce, and this is one recipe you’ll want to keep in your favorites file—it’s that good. Baked fresh in a cast iron skillet, this Old-Fashioned Strawberry-Rhubarb Pudding Cake reminds you of grandma’s kitchen… and it just begs to be served with a scoop of vanilla ice cream on top.
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Why You’ll Love This Recipe
- Comfort Food: Like Grandma’s version – tender cake meets sweet-tart fruit and warm pudding in one comforting dish.
- Seasonal: Celebrates rhubarb and strawberries at their best—with minimal fuss and maximum flavor.
- Made from Pantry Staples: No fancy ingredients, no packet mixes. Completely from scratch with pantry staples.
- Super Easy Recipe: Easy prep, minimal cleanup—ideal for busy weeknights or lazy weekends.
Ingredients Needed for Strawberry-Rhubarb Pudding Cake
- 4 cups chopped rhubarb
- 2 cups chopped strawberries
- 2 cups granulated sugar (divided)
- 2 TBSP cornstarch (divided)
- 1 tsp baking powder
- ½ tsp salt
- ½ cup milk
- ½ cup melted butter (cooled)
- 1 tsp vanilla extract (how to make your own)
- 1 cup all-purpose flour
- ¾ cup boiling water
PRO TIPS:
Use thinly sliced rhubarb for balanced texture—thicker pieces take longer to soften.
Let the cake rest 10 minutes before serving to firm up the pudding layer.
Step-by-Step Instructions to make Strawberry-Rhubarb Pudding Cake
- Prep the Fruit Base
- In your 9″ cast iron pan, square glass cake pan, or ceramic baking dish, toss 4 cups fresh rhubarb +and 2 cups fresh strawberries with ¾ cup sugar and 1½ TBSP cornstarch. Let the fruit sit while you prep the batter.
- Make the Cake Batter
- In a small saucepan, melt butter over a low heat.
- In a medium bowl, whisk ¾ cup sugar, baking powder, salt, milk, melted butter (cooled), vanilla, and flour until smooth. Pour batter over the rhubarb mixture and evenly spread it over the fruit.
- Sweet Topping Step
- Combine ½ cup sugar with ½ TBSP cornstarch. Sprinkle this evenly over the batter to create that signature pudding crust.
- Boiling Water Magic
- Carefully pour ¾ cup boiling water on top of the cake.
- Bake
- Place a cast iron pan in the middle of the oven and bake in a preheated 350 °F oven for 45 minutes, or until a wooden toothpick comes out clean and golden brown.
Serve warm, scooped into bowls—pudding layer on bottom, cake on top.
Top with vanilla ice cream, whipped cream, or a dollop of plain Greek yogurt.
How to Store Leftover Strawberry-Rhubarb Pudding Cake
- Refrigerate in an airtight container or a bowl covered with plastic wrap for 3–4 days; reheat well in the microwave or oven.
- Freeze in portions for up to 2 months—thaw in the fridge overnight, then warm to serve.
Frequently Asked Questions:
1. Can I use frozen fruit?
Yes! Use thawed and well-drained fruit, though you may need to bake 5–10 minutes longer for proper pudding formation.
2. Why pour boiling water over the batter?
It’s traditional—this trick creates the pudding layer beneath the cake as it bakes. The water separates and forms sauce with the fruit and sugar.
3. Can I reduce sugar?
Absolutely—taste your fruit first. If it is naturally sweet, try lowering the sugar by ¼ to ½ cups for a brighter flavor.
4. Can I bake in a glass dish instead of cast iron?
Yes! Just grease a 9″ glass or ceramic dish. Adjust baking time if needed—aim for a golden top and a clean toothpick.
Special Ingredients (affiliate links): cast iron skillet |
This Old Fashioned Strawberry-Rhubarb Pudding Cake is a beautiful back-to-basics recipe—simple and an absolutely delicious dessert. With layers of fruit, pudding, and cake, it’s everything you want in a homemade from-scratch treat.
Happy baking, and enjoy your homemade slice of farmhouse nostalgia!
If you make it and love it!! Tag me on Instagram or Facebook @grindinggearsfarmstead
Lechyd Da, (means “Cheers to Good Health” in Welsh)
Old Fashioned Strawberry-Rhubarb Pudding Cake Recipe
Equipment
- Cast Iron Skillet (9 inch)
Ingredients
- 4 cups chopped rhubarb
- 2 cups chopped strawberries
- 2 cups granulated sugar (divided)
- 2 TBSP cornstarch (divided)
- 1 tsp baking powder
- ½ tsp salt
- ½ cup milk
- ½ cup melted butter (cooled)
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ¾ cup boiling water
Instructions
Prep the Fruit Base
- In your 9″ cast iron pan, square glass cake pan, or ceramic baking dish, toss 4 cups fresh rhubarb + 2 cups fresh strawberries with ¾ cup sugar and 1½ TBSP cornstarch. Let the fruit sit while you prep the batter.
Make the Cake Batter
- In a small saucepan, melt butter over a low heat.
- In a medium bowl, whisk ¾ cup sugar, baking powder, salt, milk, melted butter, vanilla, and flour until smooth. Pour batter over the rhubarb mixture and evenly spread it over the fruit.
Make the Sweet Topping
- Combine ½ cup sugar with ½ TBSP cornstarch. Sprinkle this evenly over the batter to create that signature pudding crust.
Boiling Water Magic
- Carefully pour ¾ cup boiling water on top of the cake.
Bake
- Place a cast iron pan in the middle of the oven and Bake in a preheated 350 °F oven for 45 minutes, or until a wooden toothpick comes out clean and golden brown.
