Heritage Recipe: Rhubarb Berry Cake Pudding{28}

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rhubarb cake pudding in a cup Heritage Recipe: Rhubarb Berry Cake Pudding

Rhubarb berry cake pudding: gooey goodness by the spoonful

Recipe updated February 2013; a few fixes for a better cake pudding.

Rhubarb rocks and rules in my garden and kitchen.  As spring’s first crop, the cheeky stalks burst forth like delicious red exclamation points begging to be plucked. I happily oblige.

rhubarb cake pudding unbaked Heritage Recipe: Rhubarb Berry Cake PuddingReady for its bath, uh, water bath I should say.

rhubarb and fresh eggs Heritage Recipe: Rhubarb Berry Cake PuddingSeasonally sublime: Fresh is best

I’m always on the lookout for great seasonal recipes for my garden harvests. Rhubarb is a particular favorite because the recipes are usually homespun, easy and delicious. The fruit choice of church socials and neighborhood potlucks, a rhubarb dessert is just as American as any apple pie. (Bring on the John Philip Sousa!)

heritage recipe rhubarb pudding cake Heritage Recipe: Rhubarb Berry Cake PuddingRhubarb Berry Cake Pudding from the Great State of Washington (blueberries added for good measure)

The New York Times Heritage Cook Book (a great garage sale find ) features this (adapted) recipe from my home state. Part pudding, part cake, it’s all delicious, especially if you like a little goo factor in your sweets.

Rhubarb Berry Cake Pudding

Serves 4-6
Prep time 15 minutes
Cook time 45 minutes
Total time 1 hour
Meal type Dessert
Rhubarb Berry Cake Pudding is a wonderfully gooey, cakey treat. The dessert gives you a little sweetness and a little pucker, and a whole serving of doughy goodness.


  • 2 cups Sugar
  • 1/4 cup Flour
  • 2 tablespoons melted butter
  • 2 cups milk
  • 1/4 teaspoon salt
  • 4 eggs (separated)
  • 1 cup rhubarb
  • 1 cup berries (your favorite type)


Step 1
Preheat oven 325 degrees.
Bowl 1: Combine 1.5 C sugar with flour
Step 2
Bowl 2: Mix together butter, milk, and salt
Step 3
Combine bowl 1 and bowl 2
Step 4
Toss rhubarb and berries with 1/2 Cup sugar.
Add rhubarb and berries to lightly beaten egg yolks and then add all to combined bowl mixture, and incorporate gently
Step 5
Whip egg whites until stiff but not dry. Fold egg whites into combined bowl mixture and pour into greased shallow baking dish (or individual cups). Sprinkle with sugar
Step 6
Set pan in a larger water bath pan, and bake for 45 minutes. Serve warm with vanilla ice cream (or Creme Anglaise if you fancy something fancy).

rhubarb chopping TC Heritage Recipe: Rhubarb Berry Cake PuddingI love to play with my food.

Rhubarb Rules Tall Clover Farm Heritage Recipe: Rhubarb Berry Cake PuddingNeed I say more? Enjoy!

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