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Rhubarb Pudding Cake

Rhubarb pudding cake with a self-saucing “magic” layer—moist cake bakes to golden edges with sweet pudding sauce beneath. Diced rhubarb stud the batter for a bright spring dessert with a bubbling sauce around the pan.
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Prep Time 20 minutes
Cook Time 45 minutes
cooling 15 minutes
Total Time 1 hour 20 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1.5 cup all-purpose flour
  • 0.75 cup sugar
  • 2 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup milk
  • 3 tbsp butter, melted
  • 2 cup fresh rhubarb, diced
Self-saucing sauce
  • 1 cup sugar
  • 1 tbsp cornstarch
  • 1 cup boiling water
  • 1 tbsp butter

Equipment

  • 1 sheet pan

Method
 

Prep and mix cake batter
  1. Preheat the oven to 350°F and grease an 8x8-inch baking dish so the batter releases cleanly after baking.
  2. Whisk together the all-purpose flour, sugar, baking powder, and salt until evenly combined.
  3. Stir in the milk and melted butter until the batter looks smooth and lump-free.
  4. Fold in the diced fresh rhubarb and spread the batter into the prepared baking dish so it bakes through.
Make the self-saucing sauce
  1. Stir together the sugar and cornstarch, then sprinkle the mixture evenly over the batter.
  2. Pour the boiling water over the top and dot with the butter so a pudding layer forms while baking.
Bake and cool
  1. Bake for 40-45 minutes at 350°F until the cake is golden and the sauce is bubbling around the edges.
  2. Cool for 15 minutes before serving warm so the sauce thickens slightly and sets under the cake.

Notes

Pro tip: make sure the boiling water goes in all at once and evenly—this helps the pudding sauce sink beneath the cake. Store leftovers covered in the refrigerator for up to 3 days; rewarm gently in the microwave or oven. Freezing is not recommended for the best texture. For a dairy-light option, use unsweetened plant milk in place of milk and a plant butter swap in both places.