Strawberry Rhubarb Pudding Cake

Overhead view of a spoon digging into the cake.

Course: Dessert, Fruit dessert

Cuisine: American

Keyword: rhubarb pudding cake

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings:

Calories: 433kcal

Author: Malinda Linnebur

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.

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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 9x13 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.

Nutrition