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
Pin me for Later
More Pudding Cake Recipes
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
I love the combination of rhubarb and strawberries in a jam so this lovely pudding cake recipe is one for me!
Ooooo…. yum yum, strawberries and rhubarb, bring on the cream, Thank you for such a yummy reciepe
My pleasure 🙂