Name: Rhubarb & Strawberry Pudding Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 8
Cuisine: British, English
Ingredients: FILLING:; 4 sticks of rhubarb, trimmed and diced (about 100g to 125g in weight); 125g punnet strawberries, hulled and halved; 3 tablespoons caster sugar; TOPPING:; 115g butter; 115g caster sugar; 115g white SR flour; 2 free-range eggs, beaten; 50g flaked almonds

Jump to Recipe

Rhubarb & Strawberry Pudding Cake is the perfect combination of tart seasonal rhubarb and sweet strawberries.

A Seasonal Spring and Summer Pudding

My recipe for Rhubarb & Strawberry Pudding Cake is the perfect combination of tart seasonal rhubarb and sweet strawberries.

The cake batter is a Madeira cake recipe and it has flaked almonds sprinkled on top for a bit of a crunch.

Serve this delectable Rhubarb & Strawberry Pudding Cake with double cream, ice cream or even custard if the weather is glum.

The combination of rhubarb and strawberries is not a new one, and it really is a culinary match made in heaven.

Plump sweet claret red berries are married with tart ruby rhubarb, providing a fabulous combination of taste and texture.

Although this duo of fruit and berries are more often seen in a crumble or a pie, I think today’s adaptation is a great way to ring the changes a bit, and is super seasonal too.

Culinary Notes:

Add a teaspoon of vanilla extract to the sponge mixture for extra flavour.

Brown flour can be used, as well as brown sugar, for a heavier and denser pudding.

To reheat, portion the pudding into individual bowls and microwave for a minute on high. Or, cover the dish with tinfoil and heat in the oven, at about 150C/300F/Gas mark 2, for 15 to 20 minutes.

More Rhubarb and Strawberry Recipes

Mix the cornflour with a little of the cream to make a smooth paste with no lumps and then add the rest of the cream, mix well. Add the vanilla extract or paste and mix well before adding the beaten eggs, sugar and salt. Whisk to make a smooth custard. Pour the custard mixture over the rhubarb pieces and shake slightly to even it out.

Pin me for Later

More Pudding Cake Recipes

Steamed Jam Pudding in the Ninja Foodi
Pineapple Upside Down Cake
Fresh Cherry Cake

Recipe for Rhubarb & Strawberry Pudding Cake

Rhubarb & Strawberry Pudding Cake

Yield: 8

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

My recipe for Rhubarb & Strawberry Pudding Cake is the perfect combination of tart seasonal rhubarb and sweet strawberries.

The cake batter is a Madeira cake recipe and it has flaked almonds sprinkled on top for a bit of a crunch.

Serve this delectable Rhubarb & Strawberry Pudding Cake with double cream, ice cream or even custard if the weather is glum.

Ingredients

FILLING:
4 sticks of rhubarb, trimmed and diced (about 100g to 125g in weight)
125g punnet strawberries, hulled and halved
3 tablespoons caster sugar
TOPPING:
115g butter
115g caster sugar
115g white SR flour
2 free-range eggs, beaten
50g flaked almonds

Instructions

1. Pre-heat the oven to 180C/160CFan/350F/Gas Mark 4.
2. Make the filling: Pour the diced rhubarb and halved strawberries into an oven-proof baking dish
3. Make the topping: Cream the butter and sugar together with a hand mixer, until light and fluffy.
4. Fold in the flour and the beaten eggs in alternate spoonfuls, mixing gently after each addition, until all the flour and eggs are used up.
5. Spoon the sponge mixture over the top of the apples and blackberries. Scatter the flaked almonds over the top and then bake in the pre-heated oven for 30 to 35 minutes until the sponge is well risen and golden brown.
6. Serve immediately with cream, custard or even ice cream.

Notes

Add a teaspoon of vanilla extract to the sponge mixture for extra flavour.

Brown flour can be used, as well as brown sugar, for a heavier and denser pudding.

To reheat, portion the pudding into individual bowls and microwave for a minute on high. Or, cover the dish with tinfoil and heat in the oven, at about 150C/300F/Gas mark 2, for 15 to 20 minutes.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 295Total Fat 16gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 7gCholesterol 77mgSodium 143mgCarbohydrates 34gFiber 2gSugar 20gProtein 5g

Comments

Lisa Combs says

21 May 2023 at 1:22 pm

Hi Karen,
Love rhubarb with strawberries. Used to cut wild rhubarb along country road culverts in Arkansas as a child. It it so hard to come by now. I have a bit stashed in the freezer and this is the recipe ! I make your Baps regularly… perfect for jams and chutneys from tropical fruits in my yard! Now
I am looking into travel to Scotland. Would like info on your B and B to add to our round about. Love your chatter of recipes, travel and all your gorgeous table settings. Must dash, jaboticaba jam ready to come out of canner. Happy Everything!~ Lisa

- Karen Burns-Booth says
  
  15 June 2023 at 10:49 am
  
  Hi Lisa,
  I am SO sorry I am late replying to you, it has been a VERY busy few weeks!
  THANK YOU so much for your lovely, lovely comments, it’s so nice to hear that you love what I share here.
  Bye for now,
  Karen
  
Maureen Irvine says

22 May 2023 at 3:42 pm

I love the combination of rhubarb and strawberries in a jam so this lovely pudding cake recipe is one for me!

- Karen Burns-Booth says
  
  24 August 2023 at 11:30 am
  
  Me too Maureen and I hope you enjoy this if you make it!
  
Audrey Wilson says

22 May 2023 at 5:10 pm

Ooooo…. yum yum, strawberries and rhubarb, bring on the cream, Thank you for such a yummy reciepe

- Karen Burns-Booth says
  
  29 May 2023 at 1:35 pm
  
  My pleasure 🙂
  
Mary Jane Macneil says

23 May 2023 at 9:09 pm

Thank you so much for this recipe.
Please don’t go anywhere. We need you and we love you.
Mary Jane

- Karen Burns-Booth says
  
  15 June 2023 at 10:50 am
  
  THANK YOU so much Mary Jane 🙂
  
Lisa M Searls says

23 August 2023 at 11:13 am

I’m American so the vernacular is lost on me. Why is this a pudding cake when I see a cake top in a pie pan, more like how we make clafoutis here. I’ve learned Yorkshire Pudding is actually a biscuit in our translation, so is this like our version of a biscuit top (you say sponge later in the instructions).
Also, why is this a Madeira Cake? What are punnet strawberries (probably better than the average strawberry we get here in Texas!)?
Sorry for the ignorance.

- Karen Burns-Booth says
  
  24 August 2023 at 11:29 am
  
  Hello Lisa,
  I pondered whether to reply to this, as there are so many questions!
  Let me answer inline to what you have written:
  1. Why is this a pudding cake when I see a cake top in a pie pan, more like how we make clafoutis here. A British pudding is something you normally have hot, and not cold like a cake, and this crosses the divide. We don’t have “pie pans” in the UK, but Pie Tins and this is a general baking dish.
  I’ve learned Yorkshire Pudding is actually a biscuit in our translation, so is this like our version of a biscuit top (you say sponge later in the instructions). NO! A Yorkshire pudding is NOTHING like an American Biscuit, which is similar to a SCONE!
  Also, why is this a Madeira Cake? It’s a Madeira cake batter recipe that’s why!
  What are punnet strawberries (probably better than the average strawberry we get here in Texas!)? A small container of strawberries (or any other fruit or veg) usually weighing about 450g (1lb)
  Hope that helps!
  Karen
  I have shared the recipes you have enquired about below:
  SCONES
  Yorkshire Pudding
  Madeira Cake
  Biscuits as in US Biscuits
  Punnet