Strawberry Rhubarb Pudding Cake

Servings: 4-6 serving(s)

Prep time: 20 minutes

Total time: 50 minutes

Cooking time: 30 minutes

Take me to the recipe

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 its 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 Recipe

Adapted from


  • 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

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


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.

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe.


strawberry rhubarb pudding cake

20 thoughts on “Strawberry Rhubarb Pudding Cake

  1. 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.

    2. Donna S Cunningham says:

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

      1. Bridget Oland says:

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

  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. 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 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!

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

    2. Jean marshall says:

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

  4. violette rivard says:

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

  5. Rebecca says:

    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.

    1. 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.

    2. Jean marshall says:

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

      1. Hi Jean, hope you got a chance to make the pudding cake!

  6. Lisa says:

    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!

    1. 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.

  7. Tracy says:

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

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

  8. Gale Numme says:

    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.

    1. Bridget Oland says:

      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!

Leave a Reply

Your email address will not be published. Required fields are marked *