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
- Rhubarb Stirabout – An Old-Fashioned Pudding
- Amish Rhubarb & Custard Pie
- Rhubarb & Custard Muffins with Hazelnut Crunch Crumble Topping
- Rhubarb & Strawberry Eton Mess
- Strawberry & Clotted Cream Ice Cream Pavlovas
- Elderflower, Rose and Strawberry Sorbet
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Recipe for Rhubarb & Strawberry Pudding Cake
Rhubarb & Strawberry Pudding Cake
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 1Amount Per Serving Calories 295Total Fat 16gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 7gCholesterol 77mgSodium 143mgCarbohydrates 34gFiber 2gSugar 20gProtein 5g
Lisa Combs says
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
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
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
Me too Maureen and I hope you enjoy this if you make it!
Audrey Wilson says
Ooooo…. yum yum, strawberries and rhubarb, bring on the cream, Thank you for such a yummy reciepe
Karen Burns-Booth says
My pleasure 🙂
Mary Jane Macneil says
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
THANK YOU so much Mary Jane 🙂
Lisa M Searls says
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
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