Rhubarb Pudding Cake ♥ Recipe

Rhubarb Pudding Cake @ AVeggieVenture.com ~ serve it warm with a little cream ~ Weight Watchers PointsPlus 5
graphic button small size size 10 Today's sweet treat for some night when dinner's a little skimpy, a warm rhubarb-orange cake, not quite a crumble, not quite a cake, something in between. graphic button small size size 10

So you know those magic pudding cakes, right? They're the ones where you throw together all the usual suspects for cake, but once it's baked, out comes pudding topped with cake. It's as if somebody sneaked some pudding into the bottom of the pan while you weren't looking!

Well, "pudding cake" is the idea here although the "pudding" on the bottom is less pudding and more like a rhubarb sauce without the need to actually cook one. (Although word to the wise, a rhubarb sauce is totally wonderful, here's how I make it, Custard with Rhubarb Sauce. Hmm, dessert tomorrow, methinks.)

This is a rustic cake, but the kind that makes a table turn silent, that is, until there's the clink-clink of spoons scraping out the very last crumbs, sad but satisfied it's gone.


Hands-on time: 20 minutes
Time to table: 60 minutes
Fills 3 one-cup ramekins or 6 half-cup ramekins

Butter, for ramekins
2 cups diced rhubarb

2 tablespoons butter, room temperature
1/2 cup brown sugar
1/2 cup whole-wheat pastry flour (or all-purpose flour)
3/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1/4 teaspoon table salt
1/2 cup milk (whole to skim, your choice)

4 tablespoons frozen orange juice concentrate
2 tablespoons water
1 tablespoon sugar
2 teaspoons cornstarch

Blueberries, for garnish
Cream, for dripping, optional

Set oven to 350F/180C. Butter the ramekins, divide rhubarb evenly.

In a bowl, use a spoon to mix butter and brown sugar together, be sure to smash any of those pesky little clumps of brown sugar with the back of the spoon. Stir in the flour, baking powder and spices. Stir in the milk. Spoon evenly over the rhubarb.

In the microwave, bring orange juice concentrate, water and sugar to a boil. Stir in cornstarch, work out any lumps. Pour over ramekins.

Bake for about 40 minute until rhubarb is soft.

Serve warm with a drizzle of cream.

graphic button small size size 10 For the cinnamon-ginger-nutmeg, I used my favorite Penzeys spice blend called "Cake Spice". I've used it for years and years whenever cinnamon is listed in a recipe. It just adds a certain something!
graphic button small size size 10 We don't keep/drink orange juice but I do keep a container of orange juice concentrate in the freezer, so handy to give a dish a quick, intense burst of orange flavor. Six tablespoons of orange juice would be a fine substitute for the concentrate and water.

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Still Hungry?


~ Strawberry Rhubarb Smoothies ~
~ Rhubarb Bakewell Tart ~
~ Perfect Rhubarb Pie: Annie Dimock’s Straight-Up Rhubarb Pie ~
~ more rhubarb recipes ~
from A Veggie Venture

~ Rhubarb Jelly & Rhubarb Jam in One Hour ~
~ Upside-Down Rhubarb Cheesecake ~
~ Roasted Rhubarb ~
~ Country Rhubarb Cobbler ~
~ more rhubarb recipes ~
from Kitchen Parade

A Veggie Venture is home of 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2015

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Love that splash of cream on the counter! Love rhubarb, and this is something a bit different -- thanks.

  2. I've just made this and we all enjoyed it. I didn't have any orange juice so I used about 4 tablespoons of a sweet marmalade, and omitted the sugar.I think it worked well.


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