The proof is in this pudding cake!

Rhubarb Strawberry Pudding Cake

Does Mom love strawberries and rhubarb? Then look no further! You’ve found the perfect Mother’s Day dessert that will bring her back to a simpler time.

Rhubarb Strawberry Pudding Cake

Makes 6-8 servings.


¼ cup water

1 ½ tsp cornstarch

1/3 cup plus ½ cup sugar (I reduce this very slightly when I make it because we like a little less sugar)

2 cups chopped fresh rhubarb stalks (about two large stalks)

1 very full cup chopped fresh strawberries

1 cup all purpose flour

1 ¾ tsp baking powder

½ tsp salt

1 large egg

½ cup whole milk

1 stick unsalted butter, melted and cooled slightly

1 tsp pure vanilla extract


Put oven rack in middle position and preheat oven to 400 degrees. Butter an 8 inch square glass or ceramic baking dish. I didn’t have one, so I used a 10 X 7 ceramic dish.

Stir together water, cornstarch and 1/3 cup sugar in a small saucepan, then stir in rhubarb. Bring to a simmer, stirring constantly, then simmer, stirring occasionally for 3 minutes.

Remove from heat and stir in strawberries.

Whisk together flour, baking powder, salt and remaining sugar in a bowl.

Whisk together egg, milk, butter and vanilla in a large mixing bowl, then whisk in flour mixture until just combined. Mixture tends to be more like a dough than a batter.

Reserve ½ cup fruit mixture, then add remainder to baking dish distributing evenly. Spread dough/batter over it, spreading evenly. Drizzle reserved ½ cup fruit mixture over dough/batter. Bake until a cake tester or wooden pick inserted into center of cake portion comes out clean, 25 to 30 minutes depending on size cake pan used. Cool in pan on a rack 5-10 minutes. Best served warm with a scoop of your favorite vanilla ice cream.