Rhubarb and strawberry pudding

Rhubarb and strawberry pudding


31 people made this

About this recipe: 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.

Cathy H.

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 (1)


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

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