Rhubarb and strawberry pudding

    1 hour 10 min

    This baked pudding has a layer of stewed rhubarb and strawberries with a moist cake topping. Serve with custard or a dollop of whipped cream.

    33 people made this

    Serves: 9 

    • 6 sticks rhubarb, cut into 2cm pieces
    • 350g strawberries, hulled and sliced
    • 260g caster sugar, divided
    • 75g butter, softened
    • 1 egg
    • 2 teaspoons grated orange zest
    • 1 teaspoon vanilla extract
    • 150g plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1/8 teaspoon salt
    • 180ml buttermilk

    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Preheat the oven to 180 C / Gas mark 4. Grease a 23cm square baking dish.
    2. Place the rhubarb and strawberries into a bowl. Stir in 1/2 of the sugar until fruit is coated. Pour into the prepared dish and spread out to cover the bottom. In a medium bowl, beat the remaining sugar with the butter until light and fluffy, about 3 minutes. Mix in the egg, orange zest and vanilla. Combine the flour, baking powder, bicarbonate of soda and salt; stir into the batter, alternating with the buttermilk. Pour the batter over the fruit in the dish.
    3. Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 55 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (26)


    This is more of a dessert than a cake, but that said my whole family loved it. The children had it with icecream but I think it is nicer with cream or creme fraiche. My husband says this is now his favourite ever dessert!  -  08 May 2011


    Excellent just as written. By the way, "6 stalks" of rhubarb means 3 cups of it (diced or chopped), as a cooking standard.  -  31 May 2009  (Review from Allrecipes US | Canada)


    This is delicious. If you like strawberry rhubarb pie, you'll probably like it. I didn't really taste the orange flavor, but that could be because I didn't have fresh orange zest and had to use dried. Despite that, though, this cake is very light and refreshing. I like the fruit and it'll go into my few beloved cake recipes of applesauce cake and carrot cake (I'm not a big sweets fan). I used a bundt pan and it worked just fine. Thanks!  -  02 May 2008  (Review from Allrecipes US | Canada)