Old-Fashioned Rhubarb Pudding

May 22, 2020 | Farmhouse Food

Sweet and tart rhubarb pudding is a quick and easy old-fashioned dessert. Fresh rhubarb is combined with a few pantry staples to make the most delicious rhubarb dessert.

Nothing says summer has started like picking rhubarb straight from the patch.  This rhubarb pudding is a dessert that my family loves and makes every year when rhubarb starts to grow. 

If you want to make this dessert year round, pop some fresh rhubarb stocks in the freezer for later use. It freezes great and can be used in other recipes too like muffins, pies and jams. 

This rhubarb pudding recipe was given to me by my grandmother. My family has been making it for years and everyone who tries it can’t get enough. Even my little sister likes the flavour and texture of this cake type pudding. 

Here are all the ingredients and steps you need to make this simple old-fashioned rhubarb pudding. 

Tips For Making Rhubarb Pudding:

  • Use young and red rhubarb. For the best tasting pudding use young and red rhubarb stocks since they have the most flavour.
  • Finding rhubarb.  If you do not have your own rhubarb patch check with friends and family who may have a patch, chances are they will have more rhubarb then they can eat and will be happy to share. Also, you can keep an eye out at local grocery stores in the early summer for bunches of rhubarb.
  • Baking dish size. Many different sized baking dishes can be used for this recipe. I use an 8 inch wide by 3 inch high circle baking dish. A 9 by 13 inch dish could be used, however this will result in a more shallow pudding, where a smaller and taller dish will result in a deeper pudding. However, I have used both types of dishes and the dessert tastes great regardless. Keep in mind that the pudding rises when baking so a deep dish is preferable.

  • Best served warm. This pudding is best served warm and is even better topped with some vanilla ice cream! To reheat the pudding simply place it back in the oven until it is warm.

Recipe Yield:

This recipe will serve approximately 8 people, however it is so tasty that often a few people don’t mind finishing it off.

Storing Pudding:

Once cooled, cover the pudding and store it in the fridge for up to a week. Usually in our family it does not last more than a few days. 

rhubarb pudding recipe

Rhubarb Pudding Ingredients:

Cake Layer:


1 cup flour

2 tsp baking powder

½ tsp salt

½ cup white sugar

½ cup milk

2 cups chopped rhubarb


Wet Layer:

1 cup brown sugar

1 ½ cups hot water

1 Tbsp butter

rhubarb pudding

Rhubarb Pudding Directions:

1. In a bowl mix together flour, baking powder, salt, and white sugar.

2. Add in milk and stir. 

3. Mix in chopped rhubarb.

4. Spread rhubarb cake batter in bottom of baking dish. (I use an 8 inch wide and 3 inch high casserole dish, see Tips for more options)

5. Next, mix the brown sugar and butter into the hot water until mostly dissolved. (I just use hot water from the tap)

6. Pour the liquid mixture over the cake batter.

7. Bake in a 375°F oven for 45 minutes, or until the cake layer begins to brown on top.

More Old-Fashioned Desserts:

Here are some more of my 100 year old dessert recipe for you to check out. These recipes have been passed down to me from my great-grandmother and are favourites in our family:


easy rhubarb pudding recipe


  1. Catherine

    So good and so easy! Thx!

  2. Anonymous

    Recipe was delicious but had a hard time understanding you at times talk to fast and not clear enough with the numbers thought it might help with future recordings

  3. Elise

    Made this and loved it, thank you!

    • Anonymous

      This recipe is super easy and very d

  4. Susan

    So good. Definitely a keeper. The video was helpful and well done. Thanks!!!

    • Anonymous

      This recipe was very easy and the results were spectacular. Beautiful dessert.

    • Anonymous

      Recipe is very easy and delicious. Make a double recipe every time.

  5. Valerie

    Great recipe and video!

  6. Helen

    Can I use frozen rhubarb.

  7. Barbara Jean

    Always make a double batch! I accidentally added a tsp of soda, out of habit, and I found it to be cake-y and much lighter. So delish!!

  8. Anonymous

    You should not cut rhubarb that stops the plant from growing you should gently pull the stalk if it is ready it will release

  9. Happy

    Thanks for sharing.

  10. Barb

    I used frozen then thawed rhubarb – might be why my batter was much runnier than the photo above, but it still turned out great!

  11. BG

    Oh my goodness..,never cut rhubarb! Always hold near the base and gently pull the stalk out. This encouraged it to continue to flourish..


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Hey, I’m Maggie. I hope you will join me and my family in getting back to the land.  Here you will learn about making things yourself, cooking homegrown food, and beginning a homesteading journey.


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