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Strawberry Rhubarb Pudding Cakes
Strawberry Rhubarb Pudding Cakes
These super cute strawberry rhubarb pudding cakes make the most of that magical, late-spring period when rhubarb and strawberry seasons overlap.
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There’s a magical couple of weeks in June every year when both rhubarb and strawberries are in season, which allows for an infinite number of delicious sweet and tart combinations. Strawberry and rhubarb is indeed a timeless flavor combination. Growing up, my Mom would make strawberry rhubarb puddings using our own backyard rhubarb and strawberries we sometimes picked up ourselves in one of the several pick-your-own fields surrounding my hometown. I remember that it took only minutes for my Mom to assemble her pudding (she’s made the dessert so many times!) but the dessert was oh-so-delicious and satisfying—especially with that extra scoop of vanilla ice cream on top!
Every year when rhubarb and strawberry seasons roll around, I long for these comforting flavors again. A strawberry rhubarb pudding cake isn’t anything new, but sometimes, classic flavors just hit the spot.
I like to make my strawberry rhubarb pudding cake in individual ramekins (such a cute dessert to serve as a sweet ending for an early summer brunch or dinner party!—but you can also bake this recipe in a single 8-in (20-cm) square pan. When I bake the strawberry rhubarb pudding cake in a single pan, I like to slightly increase the quantity of fruits I use to hit that perfect cake-to-fruit ratio.
You’ll find detailed instructions to make both the individual portions and the single pan format in the recipe card, below.
What makes these strawberry rhubarb pudding cakes extra-special is that I use granulated maple sugar in both the fruit and the cake layers to infuse the pudding cake with an extra-special aroma that goes especially well with the crunchy pecan sprinkle. I’m lucky enough to live in a place where maple products are plenty and available year-round. If this isn’t your situation, feel free to substitute any other type of granulated sugar. However, I’d definitely recommend using unrefined sugars such as cane sugar or turbinado sugar, for a deeper, better flavor.
Make sure to serve these strawberry rhubarb pudding cakes warm, ideally topped with a scoop of vanilla bean gelato or ice cream, or, if you prefer, a spoonful of whipped cream. The extra creaminess rounds up the sweet and tart flavors of strawberry and rhubarb to perfection, which is what makes this dessert so memorable.
Helpful Tips for Making Strawberry Rhubarb Pudding Cakes
CAN I USE FROZEN STRAWBERRIES AND RHUBARB TO MAKE THIS PANNA COTTA?
Yes, you can! In this recipe, fresh and frozen fruits can be used interchangeably. This means you can make these Strawberry and Rhubarb Pudding Cakes year-round! Since rhubarb season is quite short, it’s a great idea to stock up and freeze rhubarb while the season lasts. See my tips for freezing rhubarb and strawberries, below.
If the strawberries you’re using were frozen whole, thaw and chop them before you incorporate them into the compote.
HOW TO STOCK UP ON AND FREEZE FRESH RHUBARB
Freezing rhubarb is really easy. Stocking up in the spring will allow you to enjoy rhubarb desserts all year!
To freeze fresh rhubarb, buy several bunches, trim and wash the stalks, cut them into 5-inch (12.5 cm) lengths, and pack them into resealable freezer bags. Frozen rhubarb keeps for up to 3 months in a refrigerator freezer and for up to 1 year in a chest freezer.
HOW TO STOCK UP ON AND FREEZE FRESH STRAWBERRIES
To freeze fresh strawberries, wash the berries, then thoroughly dry them using a clean kitchen towel or paper towel. Remove the stems, then set the berries on a parchment paper-covered baking sheet. Freeze until hard, then transfer to resealable freezer bags or heavy-duty, freezer-friendly plastic containers.
Frozen strawberries retain their delicious flavor and aroma for up to 3 months in a refrigerator freezer, and for up to 1 year in a chest freezer.
Can I make this dessert in a single portion instead of individual ones?
Of course you can! To make a single Strawberry Rhubarb Pudding Cake, grease an 8-in (20-cm) square baking pan. In the strawberry rhubarb compote, increase the quantity of diced strawberries to 2 cups, the cornstarch to 2 tsp (10 ml), and the maple sugar to ½ cup (75 g). If using any other type of sugar, the metric quantity will be 100 g. Prepare the cake layer as is.
Spread the strawberry rhubarb compote in the prepared square baking pan. Spoon the cake batter in small mounds all over the compote, then use a spatula to carefully spread the cake batter in an even layer over the compote. Sprinkle with the chopped pecans, then bake for 35 to 40 minutes, or until the strawberry rhubarb pudding cake is bubbly and golden brown on top (a wooden pick inserted in the center of the pudding cakes should come out stained with fruit but not cake batter.)
Please note that these instructions are also featured in the printer-friendly recipe card, below.
I can’t find granulated maple sugar. Can I use another type of sugar instead?
Yes, you can! Feel free to substitute any other type of granulated sugar. However, I’d definitely recommend using unrefined sugars, such as cane sugar or turbinado sugar, for a deeper, better flavor.
Strawberry Rhubarb Pudding Cakes
Ingredients
For the strawberry rhubarb compote layer
- ⅓ cup granulated maple sugar, or substitute ½ cup (100 g) cane sugar, turbinado sugar, or regular granulated sugar
- ¼ cup water
- 1 ½ tsp cornstarch
- 2 cups chopped fresh rhubarb stalks
- 1 cup diced fresh strawberries
For the cake layer
- 1 cup all-purpose flour
- ½ cup granulated maple sugar, or substitute ½ cup (100 g) cane sugar, turbinado sugar, or regular granulated sugar
- 2 tsp baking powder
- ½ tsp kosher salt, or fine sea salt
- ½ cup whole or partly skimmed milk
- ½ cup unsalted butter (1 stick), melted and cooled
- 1 large egg
- 1 tsp pure vanilla extract
For the topping
- ⅓ cup chopped unsalted pecans (optional)
Instructions
- Preheat the oven to 400°F (200°C). Grease 6 8-oz (250 ml) capacity ramekins and set over a baking sheet (this will catch overflowing juices during baking.)
- In a small saucepan, whisk together the sugar, water, and cornstarch, then stir in the rhubarb. Bring to a simmer while stirring constantly, then simmer over medium-low heat, stirring occasionally, for 3 minutes. Remove from the heat and stir in the strawberries. Set aside and let rest while you prepare the cake batter.
- In a small mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a second bowl, whisk together the milk, melted butter, egg, and vanilla extract. Sprinkle the dry ingredients over and mix just until smooth.
- Divide the strawberry rhubarb compote between the prepared ramekins. The compote layer should come halfway up the sides of the ramekins. Top with some cake batter, making sure to leave about 1/2-in (1-cm) room at the top of each ramekin to allow for the cake to puff up. If you have extra fruit compote and cake batter leftover, make one or two additional servings.
- Sprinkle each serving with some of the chopped pecans. Bake for 20 to 25 minutes, or until the strawberry rhubarb pudding cakes are bubbly and golden brown on top (a wooden pick inserted in the center of one of the pudding cakes should come out stained with fruit but not cake batter.)
- Transfer the strawberry rhubarb pudding cakes to a wire rack and let cool for at least 10 minutes before serving.
- SERVING: Serve the strawberry rhubarb pudding cakes warm, topped with a scoop of vanilla bean gelato, vanilla ice cream, or whipped cream.
- STORAGE: The cool strawberry rhubarb pudding cakes can be covered with plastic wrap and refrigerated for up to 3 days. Rewarm in a low oven for 10 minutes before serving.
- MAKE IT DAIRY-FREE: In the cake layer, substitute oat milk or almond milk for the regular dairy milk. Substitute vegan butter or margarine or vegetable oil for the regular butter.
- MAKE IT GLUTEN-FREE: In the cake layer, substitute gluten-free all-purpose flour mix for the regular all-purpose flour.
- TO MAKE A SINGLE STRAWBERRY RHUBARB PUDDING CAKE: Grease an 8-in (20-cm) square baking pan. In the strawberry rhubarb compote, increase the quantity of diced strawberries to 2 cups, the cornstarch to 2 tsp (10 ml), and the maple sugar to ½ cup (75 g). If using any other type of sugar, the metric quantity to use will be 100 g. Prepare the cake layer as is. Spread the strawberry rhubarb compote in the prepared square baking pan. Spoon the cake batter in small mounds all over the compote, then use a spatula to carefully spread the cake batter in an even layer over the compote. Sprinkle with the chopped pecans, when bake for 35 to 40 minutes, or until the strawberry rhubarb pudding cake is bubbly and golden brown on top (a wooden pick inserted in the center of the pudding cakes should come out stained with fruit but not cake batter.)
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
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Author: Marie Asselin
I think strawberries and rhubarb are a match made in heaven, and this dessert is no exception. The flavors combine beautifully with the cake.
I just LOVED how these strawberry rhubarb cakes turned out. They were so cute and absolutely INCREDIBLE in flavor.
Happy to hear you loved the pudding cakes Katie! Strawberry and rhubarb is quite the flavor bomb duo indeed 😍
These are SO beautiful! I love rhubarb. Gorgeous idea…I have to make these for my dinner party coming up…perfect seasonal treat.
This is the best recipe for rhubarb, by far! That scoop of ice cream is the perfect addition as well!
I just can’t have these pudding cakes without ice cream! So good!
This strawberry rhubarb pudding cake is so beautiful. I’m definitely making it this weekend when we are having company for the holiday!
These puddings are the perfect dessert to celebrate the start of rhubarb & strawberry seasons! So cute and perfect for company, too. Your guests are going to love them Lauren!
Such a delicious warm pudding, I love rhubarb but had never combined it with strawberries, they really help to sweeten that natural astringency of rhubarb
Rhubarb and strawberries go so well together! It’s one of my favorite flavor combinations. I hope you’ll give these puddings a try Freya, you’ll know what I mean at first bite!
Rhubarb is one of my favorite baking ingredients. This strawberry rhubarb pudding cake will have folks smiling for days. Cheers!
I love baking with rhubarb too, I love that its flavor borders on savory. It creates balanced, not too sweet desserts every time!
I love strawberry-rhubarb anything. This is the first recipe I have seen for a pudding cake. Glad to have such an easy recipe that comes out perfect when baked. Love it.
Thank you Jere, this had been a go-to family recipe for years! Happy you loved it too.
Since we are just arriving into rhubarb season, I’m saving all the great rhubarb recipes to try! This one was first on my list and a bit hit with my family.
Thank you Bernice, how lovely to read your family loved these pudding cakes!
This looks phenomenal! What a classic combo – this looks both comforting and delightful! And I’m with you: bring on the ice cream (or gelato)!
In my book, pudding cake just can’t go without ice cream! Especially this strawberry rhubarb one, it’s just a natural match.