This Strawberry Rhubarb Pudding Cake is an easy and delicious springtime dessert. It has the perfect balance of sweetness and tartness and can be paired with ice cream or whipped cream.
With springtime on the horizon, I can’t help but think about rhubarb desserts and I think it’s underrated and should be baked with more! Plus, if you can freeze extra rhubarb, you can enjoy this delicious dessert any time of the year.
Another great strawberry dessert we love is this Strawberry Crisp filled with ripe sweet strawberries and a crunchy oat topping. Or, for something quick and easy, this Strawberry Fluff.
Tell Me More About This Strawberry Rhubarb Pudding Cake
- Part buttery cake, part strawberry rhubarb pudding
- Perfect balance of strawberry and rhubarb flavor, and the strawberry doesn’t overpower the rhubarb.
- Sweet, tangy, and refreshing
- Simple ingredients
Ingredients
RHUBARB: You can use fresh or frozen. If using frozen, thaw just until soft but not all the way.
STRAWBERRIES: Again, you can use fresh or frozen. If using frozen, thaw just until soft but not all the way.
BUTTER: Butter adds richness to the batter and flavor.
SUGAR
VANILLA
SOUR CREAM
EGGS: Holds the batter together
FLOUR: The structure for the batter
Overview: How To Make Strawberry Rhubarb Pudding Cake
This is just a quick overview of the method for this pudding cake. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
STEP 1: Combine fruit with sugar.
STEP 2: Beat butter and sugar until fluffy. Add egg and vanilla.
STEP 3: Stir in the flour, baking powder, and salt, then stir in the sour cream.
STEP 4: Spread over the fruit mixture and bake. Cool for 10 minutes before serving.
FAQs
Rhubarb can vary in color from light pink to dark red. The lighter color means it will be more delicately flavored, while the darker red means it will have a more intense flavor and robust texture.
No, it isn’t necessary.
It can easily be frozen to enjoy later in the year when it’s hard to find!
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Strawberry Rhubarb Pudding Cake
Ingredients
FRUIT:
- 4 cups (480g) diced rhubarb
- 1 cup (145g) diced strawberries
- ½ cup (105g) granulated sugar
CAKE:
- ⅔ cup (150g) butter, at room temperature
- ⅔ cup (145g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla
- 1½ cups (200g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (245g) sour cream
Instructions
- Preheat oven to 350℉. Lightly grease a 9×13 baking dish.
- Add rhubarb, strawberries, and sugar to the baking dish and gently stir to combine. Spread into an even layer. Set aside.
- Beat the ⅔ cup of butter and sugar together until light and fluffy. Mix in the egg and vanilla until combined. Mix in the flour, baking powder, and salt just until almost combined. Stir in the sour cream just until combined. Batter will be very thick.
- Spread evenly over the fruit. Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Cool for 5-10 minutes before serving.
Notes
- STORAGE: Store cooled leftovers covered or in an airtight container in the refrigerator for up to 4 days.
- If using frozen fruit, thaw just until soft but not all the way.
- NUTRITION FACTS: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.
