Strawberry Rhubarb Pudding Cake

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


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


* 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