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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.

Strawberry Rhubarb Pudding Cakes // FoodNouveau.com

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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 below.

Strawberry Rhubarb Pudding Cakes // FoodNouveau.com

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, though 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 and this is what I think makes this dessert so memorable.

Strawberry Rhubarb Pudding Cakes // FoodNouveau.com

 
Strawberry Rhubarb Pudding Cakes // FoodNouveau.com

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.
Prep Time:15 mins
Cook Time:25 mins
Cooling Time:10 mins
Servings 6 servings
Author Marie Asselin, FoodNouveau.com

Ingredients

For the strawberry rhubarb compote layer

For the cake layer

For the topping

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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Prep Time: 15 mins
Cook Time: 25 mins
Cooling Time: 10 mins

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