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 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, 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.
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