Old Fashioned Strawberry-Rhubarb Pudding Cake Recipe
A timeless dessert that captures the taste of early summer, this pudding cake is brimming with tart rhubarb, sweet strawberries, and old-fashioned charm. Baked in a cast iron pan, it creates its own luscious sauce beneath a soft, golden cake topping. Serve warm with a scoop of vanilla ice cream for the ultimate homestead treat.
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.
