Turn your spring rhubarb harvest into this simple and delicious rhubarb pudding cake. This old-fashioned recipe is reminiscent of a cobbler. It’s not overly sweet and really lets the flavor of rhubarb shine.
One of the first harbingers of spring is rhubarb growing in patches.
When I was a kid, I liked to go out in the yard, and pluck it right out of the ground. Then I’d pretend the big leaf on top was an umbrella. I’d wave it over my head, Singin’ in the Rain style.
(Yeah, there wasn’t a lot going on back then in those pre-internet days.)
After I was done using the rhubarb as an umbrella, I’d take a taste of its Swiss chard-colored stalk.
No matter how many times I tried it, I was always taken aback by its tartness. It definitely needs some help in the sugar department to make it sing.
That’s what makes today’s magic rhubarb pudding cake the perfect use for this seasonal treat.
This baked cobbler-style dessert has a layer of saucy rhubarb at the bottom. Then it’s covered with a pastry layer that walks the line between a cake and a dumpling topping.
While rhubarb often gets paired with other fruits like strawberries to balance its tartness, this magic cake lets the flavor of rhubarb really shine.
In this post:
Recipe inspiration
You may ask yourself, “What makes this cake magic?”
Well, it’s that the recipe doesn’t seem like it should work at all. And yet it does – like magic.
This old-fashioned recipe involves making the sugary rhubarb base, topping it with a simple batter, and then pouring a cup of hot water over the top.
It seems totally illogical. And yet, it comes out of the oven perfect every time.
I first learned about magic rhubarb pudding cakes from my sister-in-law. She sometimes brings this dessert to Thanksgiving, making use of the rhubarb in her freezer from the prior spring.
(Do you want to freeze rhubarb? I show you how to do it in this Instagram reel.)
It is really fun to taste the flavors of spring just as winter is peeking around the corner. Plus, the cinnamon in the dessert goes well with the holidays.
(Of course, this casserole-style dessert is also great for potlucks, Easter, or the Fourth of July, when rhubarb is in season.)
The original recipe was handed down to my sister-in-law from her Great Grandma Madge. (Maybe this dessert should be called Madge-ic cake instead?)
It was one of those old fashioned recipes with vague amounts like “use a ½ lemon of shortening.” And while Great Grandma’s version wasn’t vegan, it’s easy to veganize and personalize.
I’ve made this recipe my own by changing some ingredients, giving specific amounts to fit today’s expectations, and reducing the sugar to suit my flavor preferences.
Why readers love this recipe
“Took it to a vegan grill out yesterday and even the non-rhubarb fans loved it. Someone brought ice cream for the top. Huge success!” – Glenda
Ingredients
Here are the ingredients you will need to make this recipe.
Rhubarb: You can use fresh or frozen rhubarb. Be aware that frozen rhubarb takes slightly longer to cook.
(Remember: Rhubarb leaves are toxic. Only eat the stalks.)
Pantry staples: Sugar, cinnamon, all-purpose flour, baking soda, and baking powder.
Non-dairy butter: You can find vegan butter in the refrigerated section of most grocery stores, as well as big box stores.
Non-dairy milk: Cashew milk is my go-to, but use any non-dairy milk you enjoy like soy, oat, or almond milk.
Apple cider vinegar: The original recipe called for sour milk. By using non-dairy milk and apple cider vinegar, it replaces that ingredient.
Water: Boiling or hot water makes the magic happen in this unique pudding cake.
Step by step instructions
This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
1. Combine rhubarb with sugar and a dash of cinnamon in a mixing bowl.
2. In a second mixing bowl, combine:
- Flour
- Sugar
- Non-dairy milk
- Baking soda
- Baking powder
- Non-dairy butter
- Apple cider vinegar
3. Pour sugared rhubarb into large glass baking dish.
4. Cover sugared rhubarb with batter.
5. Carefully pour hot water over the batter. DO NOT MIX.
6. Bake rhubarb pudding cake at 350 degrees for 45 to 60 minutes, until browned on top.
(If you’re using fresh rhubarb, it will take less time than if you’re using frozen.)
Remove from the oven and serve warm or at room temperature.
Make it your own
You can make this dish your own by varying the ingredients.
Use fresh or frozen rhubarb
If you have a lot of rhubarb in the spring, cut the stalks into roughly half inch slices. Then freeze them in 1-cup portions. When you’re ready to use them for this recipe, you can just pour them straight from the bags into the mixing bowl.
Be aware that frozen rhubarb takes a little longer to cook than fresh.
Add vanilla
A splash of vanilla extract enhances the homey flavors. Add it to the batter.
Replace apple cider vinegar
The original rhubarb pudding cake recipe called for sour milk (also known as buttermilk). To make vegan buttermilk, you simply add apple cider vinegar to non-dairy milk. If you’d rather, an equal amount of lemon juice also works.
Note: When making vegan buttermilk, people used to think that the non-dairy milk had to sit with apple cider vinegar in a separate bowl for a while to curdle. However, it’s now generally recognized that’s not necessary. You can just add both ingredients to the batter without combining them separately first.
Replace non-dairy butter
The original recipe called for vegetable shortening, which is vegan. However, it’s not something I usually have on hand. So I replaced it with non-dairy butter, which is more convenient for me. If you prefer, use shortening.
Make it sweeter
If you like a sweeter dessert, feel free to increase the sugar in either the batter or the sugared rhubarb.
I’ve also made this recipe with ¼ cup of agave syrup added to the batter. The end result was sweeter and less cake-like on top. But it made big caramelized edges that were super decadent and delicious.
Vary the fruit
I haven’t tried it, but I’ve heard of people using sliced peaches for this type of pudding cake. You could try it with apples, persimmons, berries, cherries, apricots, plums, or nectarines.
If you’re using fruit that’s particularly juicy, I recommend adding cornstarch to the mixture, so that it sets up right.
Also, the amount of sugar in the recipe is to balance the tartness of rhubarb. If you’re using a sweet fruit, you can likely reduce the sugar.
Serving suggestions
This cozy dessert pairs beautifully with non-dairy vanilla ice cream. Since the rhubarb still has some tartness, ice cream cuts right through it perfectly.
It’s also lovely with a hot cup of coffee or English breakfast tea.
Storage
Rhubarb pudding cake can be stored in an airtight container on the counter for the first day.
After that, I like to move it to the refrigerator. It will keep for 2 or 3 days.
Leftovers can also be frozen. Freeze in a freezer-safe container. When you’re ready to enjoy it, move the container to the refrigerator to thaw. If you like, reheat in the microwave, air fryer, or oven.
Tip: Still have more rhubarb in the produce bin? Make rhubarb crisp bars next!
If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!
📖 Recipe
Magic rhubarb pudding cake (vegan)
Ingredients
- 4 cups chopped rhubarb cut in roughly ½ inch slices, fresh or frozen
- 1 ¼ cups sugar divided
- Dash of cinnamon
- 1 cup all-purpose flour
- 2 Tablespoons non-dairy butter or vegetable shortening
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup non-dairy milk
- 1 teaspoon apple cider vinegar or lemon juice
- 1 cup water
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine rhubarb with 1 cup sugar and a dash of cinnamon. Then set aside.
- In a second mixing bowl, combine all-purpose flour, ¼ cup sugar, non-dairy butter, baking soda, baking powder, non-dairy milk, and apple cider vinegar. (Some lumps from the butter are fine.)
- Bring a cup of water to boil on the stove. (Or heat the water in the microwave until hot.)
- In an ungreased 9 x 13 baking dish, pour in the sugared rhubarb. Top with batter and gently smooth over it with the back of a spoon to evenly cover most of the rhubarb. Then carefully pour the hot water over it. DO NOT STIR.
- Bake for 45 to 60 minutes, until browned on top. (Fresh rhubarb generally takes about 45 minutes. Frozen rhubarb usually takes 50 to 60 minutes.)
Glenda Stormes-Bice
You are not kidding. Pouring that water in to the pan and doing nothing but putting it in the oven seems very odd. But I trusted the process and it came out fabulously! Took it to a vegan grill out yesterday and even the non-rhubarb fans loved it. Someone brought ice cream for the top. Huge success! Can’t wait to try it with other fruits. Next up…a mix of red somethings. 🙂
Cadry Nelson
Yay! I’m so happy to hear that the recipe was a hit! Pouring water over the top seems so random, but hey, somehow it works. Phew! Please let me know what other fruits you try it with. I’m excited to hear about it!
Johanna @ https://gggiraffe.blogspot.com/
This looks amazing – the sort of old fashioned warm pudding I grew up with – and I love it because it does not need to stew the rhubarb first which I would usually do. I also was interested to see your information that milk does not need to sour with vinegar or lemon juice first to get a vegan buttermilk. I usually let it sit first
Cadry Nelson
That’s a good point about not having to cook the rhubarb first. A nice timesaver!
When I first learned about vegan buttermilk almost 20 years ago, everyone always curdled it separately. But over the past 5 or 6 years, a lot of folks have moved to just add the acid + milk separately, along with all of the other ingredients, and it seems to work just as well. It certainly does with this recipe!