Strawberry Rhubarb Pudding Cake

Servings: 4-6 serving(s)

Prep time: 20 minutes

Total time: 50 minutes

Cooking time: 30 minutes

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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 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 Epicurious.com

Ingredients:

  • 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…)

Instructions:

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

Guinness Gingerbread Cupcakes with Baileys Glaze

Servings: 12 cupcakes serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

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Guinness gingerbread cupcakes with Baily's glaze

Guinness Gingerbread Cupcakes with Baileys glaze show off the perfect pairing of ginger and Baileys Irish Cream. An easy and impressive dessert. 

When I was growing up we always had candied ginger in our house. It was a favourite of my mom’s so was a staple in the cupboard alongside the candied peel, cherries and angelica. As a child I thought its dry sugary coating made candied ginger seem like some sort of exotic candy from long ago.

Candied ginger makes Guinness Gingerbread Cupcakes a little special.

Candied ginger is delicious dipped in dark chocolate and is pretty when diced and sprinkled on cakes but when tucked into baked goods (like these Guinness gingerbread cupcakes) it gives an unexpected hit of chewy sweet heat.

Served with or without the Baileys glaze, they make a lovely dessert to top off a mid-March meal.

Guinness Gingerbread Cupcakes with Baileys Irish Cream Glaze

Makes 12 cupcakes

From Fine Cooking.com

  • 1/2 cup stout beer (Guinness)
  • 1/2 cup Crosby’s Fancy Molasses
  • 1/2 cup oil
  • 1/4 tsp. baking soda
  • 3/4 cup packed light brown sugar
  • 1-1/3 cups flour
  • 1-1/4 tsp. baking powder
  • 2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/2 tsp. salt
  • 2 eggs
  • 1/2 cup finely minced candied ginger

For the Baileys Irish Cream Glaze:

From Love Veggies and Yoga

  • 2 Tbsp Baileys Irish Cream
  • ½ Tbsp soft butter
  • 1 to 1½ cups icing sugar
  • ½ tsp. vanilla

Make the cupcakes:

  1. Line a standard 12-cup muffin tin with cupcake liners & preheat oven to 350 F.
  2. Bring the stout, molasses, and oil to a boil over medium-high heat.
  3. Remove from the heat and whisk in the baking soda until dissolved. (The mixture will foam, then settle.)
  4. Stir in the brown sugar, then let cool.
  5. In a small bowl, whisk the flour, baking powder, ginger, cinnamon, cloves, and salt.
  6. Whisk the eggs into the stout mixture, then whisk in the flour mixture just until incorporated. (Don’t over-mix.)
  7. Gently stir in the minced candied ginger.
  8. Spoon into prepared pan and bake 22 to 24 minutes.
  9. Let cool completely before glazing.

Make the frosting:

  1. Cream the butter with a tablespoon of icing sugar.
  2. Add the Baileys and vanilla then continue with more icing sugar until you get a spreadable consistency that slowly runs off a spoon.
  3. Spread on cupcakes right to the edge so the extra dribbles down the side.

If you’re a fan of gingerbread you’ll love our gingerbread e-book full of timeless favourites. When you reach our gingerbread page just double-click the e-book to view or download. No e-reader required.

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.