Strawberry Rhubarb Pudding Cake

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strawberry rhubarb pudding cake
“Pudding Cake.” Don’t you just love the sound of it?

Where I grew up we’d call this a cobbler but the sound of the words “Pudding Cake” can just about make my mouth water. Warm desserts are irresistible especially now that it’s spring and fresh local fruit is beginning to appear.

strawberry rhubarb pudding cake

The “pudding” is a deliciously tart fruit compote of strawberries and rhubarb topped with a ginger scented sponge cake. Where the “pudding” meets the cake is a delightfully moist mixture of cake and compote, but the cake on top keeps it’s crumb structure so each mouthful offers a great variety of textures.

strawberry rhubarb pudding cake

You could use this recipe through until Thanksgiving, just substituting in-season fruit as you go.

As with my Ginger Cardamom Rhubarb Crisp recipe, I prefer to serve this dessert with a drizzle of fresh cream, but whipped cream or ice cream would be good too.

Strawberry Rhubarb Pudding Cake

Adapted from

  • ¼ cup water
  • 1 ½ tsp. cornstarch
  • 1/3 cup Grandma Fancy Molasses
  • 1 Tbsp. sugar
  • 2 cups chopped rhubarb
  • 1 cup sliced strawberries
  • 1 cup flour
  • 1 ¾ tsp. baking powder
  • ½ cup sugar
  • 1/2 tsp. ginger
  • ½ tsp. salt
  • 1 egg
  • ½ cup milk
  • ½ cup butter, melted
  • 1 tsp. vanilla

Butter an 8”x8” glass or ceramic dish and preheat oven to 400 F

For the fruit:

  1. In a small saucepan whisk the cornstarch into the water then stir in the molasses, sugar and add the rhubarb. Bring to a gentle simmer, add the strawberries and cook 3-5 minutes, until it starts to thicken.
  2. Remove from heat, taste to see if it’s sweetened to your liking, scoop out ½ cup of mixture and set aside.
  3. Pour remaining fruit into the prepared baking dish.

For the cake part:

  1. In a large bowl whisk flour, baking powder, sugar, ginger and salt.
  2. In a small bowl whisk together egg, milk, butter and vanilla.
  3. Add wet to dry and mix just until incorporated.
  4. Pour batter over fruit in baking dish then pour extra ½ cup of fruit mixture over the batter. 
  5. Bake 25-30 minutes

Eat hot or warm drizzled with cream.

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strawberry rhubarb pudding cake

6 thoughts on “Strawberry Rhubarb Pudding Cake

  1. Verlee Ann O'Brien says:

    Hi Bridget:

    First I want to tell you that my first job out of St.Vincents High School was at Grandma Molasses Molasses on Rothesay Ave. (In 1958 when Mr. Jim and Mr. George Crosby were the bosses.) I am now 73 years old and live in Ottawa. I have only ever bought Grandma Molasses, no matter what city I have lived in for all these years, no other brand would do. A great product by a wonderful company. Other workers then were Miss Hunter,Miss Dolan, Juanita Chetley, Evangeline MacWhinney. I joined the airforce but have fond memories of my time at Crosbys. Cheers!

    1. Dear Verlee Ann, So great that you have a history with Grandma Molasses. It’s still a wonderful place to work!

  2. patty french says:

    would love to have all rhubarb recipes

    1. Hi Patty, The find all of our rhubarb recipes you can enter “rhubarb” in the search bar. We also have a rhubarb board on Pinterest if you’d like to check it out:

  3. Lorna Wright says:

    I love to get new recipes I also love to make them . I love to cook just about anything.

    1. Hi Lorna, I hope you enjoy the pudding cake. I have made it with blueberries too but will save that post for early August.

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