strawberry rhubarb pudding cake

Strawberry Rhubarb Pudding Cake

Strawberry Rhubarb 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.

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 its crumb structure so each mouthful offers a great variety of textures.

strawberry rhubarb pudding cake

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.

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Strawberry Rhubarb Pudding Cake

Adapted from Epicurious.com

  • Author: Crosby Molasses
  • Cook Time: 20-30 mins
  • Total Time: 14 minute

Ingredients

Scale
  • ¼ cup water
  • 1 ½ tsp. cornstarch
  • 1/3 cup Crosby’s 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

Instructions

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

For the fruit:

  • 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.
  • Remove from heat, taste to see if it’s sweetened to your liking, scoop out ½ cup of mixture, and set aside.
  • Pour remaining fruit into the prepared baking dish.

For the cake part:

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

Notes

* Can substitute other fruit (raspberries, cherries, peaches, blueberries…)

Eat hot or warm drizzled with cream.

Keywords: strawberry rhubarb pudding cake, pudding cake, dessert, strawberry rhubarb

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strawberry rhubarb pudding cake

Comments

  • April 15, 2022
    reply

    lynda

    what are the nutritional values for this recipe, especially the sodium?

  • July 18, 2019
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    Gale Numme

    I have frozen rhubarb, should I thaw it out first for this pudding recipe? I can’t find Crosby’s Molasses in Montreal here, so I always bring some back when I visit Saint John each summer along with my blueberries.

    • July 22, 2019
      reply

      Crosby Molasses

      Hi Gale, I would toss the rhubarb into the pot frozen in step 1. Glad you stock up on your NB favourites when you’re home. Enjoy!

  • June 21, 2017
    reply

    Tracy

    Can’t wait to make this!
    If doubling it and using a 9×13 pan what time do you recommend?

    • August 11, 2017
      reply

      Hi Tracy, Apologies that I’m so late replying to this. I hope the cake worked out well for you.

  • May 21, 2017
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    Lisa

    Hi Bridget,

    Do you have a variation that allows for frozen strawberries? Normally I would toss these with flour then add to the rest just before cooking, and not sure how to integrate them here without getting too much juice. Thank you!

    • August 11, 2017
      reply

      Hi Lisa, I haven’t ever made this recipe with frozen berries but if I were to try, I would toss the berries with flour, as you suggested.

  • October 5, 2015
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    Rebecca

    What a friendly site! I am delighted to read the comments and the recipes, of course! I’m 86, What a surprise! My mom was a great cook and worked for celebs now long gone. She was a great fan of molasses, using it in many recipes that most cooks used sugar in. One of my favorite memories was being in Ingrid Bergman’s kitchen anmeeting her there when I was a teen ager, and meeting Barbara Stanwyck when she was filming Union Pacific, when I was about 6.

    • October 26, 2015
      reply

      Dear Rebecca, Wow, what incredible stories you have. (It’s proof that a love of food and cooking can lead to wonderful things.) So pleased you discovered our website.

    • June 30, 2016
      reply

      Jean marshall

      The only cakes we had was when dad baked a pie filled with currants mum wasnt a baker

  • May 24, 2015
    reply

    violette rivard

    love baking new desert and have my kids and friends try it

  • June 30, 2014
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    Verlee Ann O'Brien

    Hi Bridget:

    First I want to tell you that my first job out of St.Vincents High School was at Crosby’s 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 Crosby 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!

    • July 3, 2014
      reply

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

    • June 30, 2016
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      Jean marshall

      I love any kind of treacle in australia we find it hard to get molasses

  • June 26, 2014
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    patty french

    would love to have all rhubarb recipes

  • June 24, 2014
    reply

    Lorna Wright

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

    • June 27, 2014
      reply

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

    • May 16, 2019
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      Donna S Cunningham

      I hate using cornstarch, is there any substitution for that?

      • May 30, 2019
        reply

        Crosby Molasses

        Hi Donna, You could use arrow root powder in place of cornstarch.

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