Easter Dessert Recipes:
Rhubarb Pudding Cake Recipe

Looking for easy Easter dessert recipes? Try this easy Rhubarb Pudding Cake!

It's a lovely shade of pink - just the thing to grace your Easter table after a special dinner.

rhubarb pudding cake

If you have a rhubarb plant in your garden, you are probably always wondering what to do with rhubarb. This may just become one of your favorite rhubarb recipes. (If you don't have a rhubarb plant, why not plant one? Rhubarb is very easy to grow!)

Note: only the stalks of rhubarb are edible. The leaves are actually toxic.

If you are buying rhubarb in the store, look for stalks that are firm and crisp, with no soft spots or blemishes.

Check that you have these staples at home

  • in the cupboard

    • liquid honey
    • whole wheat flour
    • baking powder
    • salt
    • vanilla
    • sugar
    • cornstarch
    • cinnamon

  • in the fridge or freezer

    • milk
    • butter

Buy these fresh ingredients

  • rhubarb

Get out your equipment

  • Essential

    • a baking dish
    • a cutting board and sharp knife
    • measuring cups and spoons
    • 2 small bowls
    • a fork

  • Nice to have but not necessary

    • a cake tester (if not, use a toothpick)
    • a silicone brush for greasing the baking pan

    The recipe

    3 cups/750 mL diced rhubarb

    1/4 cup/60 mL honey

    1 cup/250 mL whole wheat flour

    1 tsp/5 mL baking powder

    1/4 tsp/1 mL salt

    1/2 cup/125 mL milk

    1 Tbsp/15 mL melted butter

    1/2 tsp/2 mL vanilla

    1/2 cup/125 mL sugar

    1 Tbsp/15 mL cornstarch

    1 cup/250 mL boiling water

    1/2 tsp/2 mL cinnamon

    Preheat oven to 350F/175C.

    Grease a square baking dish.

    Put the rhubarb in the dish.
    Drizzle with the honey.

    In a small bowl, mix the flour, baking powder and salt.

    Stir with a fork.

    Add the milk, butter, and vanilla. Mix well.

    (The batter will be stiff.)

    Spread the batter over the rhubarb.

    In a small bowl, combine the sugar and cornstarch.

    Sprinkle this over the batter.

    Pour the boiling water over everything.
    Don't stir!

    Sprinkle cinnamon on top.

    Bake until a cake tester or toothpick inserted in the cake comes out clean (about 1 hour).


    • Use maple syrup instead of honey.

    • Use another type of flour instead of whole wheat.

    • Use a non-dairy milk substitute (like soy milk) instead of milk.

    • Use frozen rhubarb instead of fresh. Be sure to thaw it first. (See "Tips".)

    Ideas for making this recipe your own

    • Top this pudding cake with whipped cream or a scoop of vanilla ice cream.

    • Easter dessert recipes should be pretty! Garnish the pudding cake with your choice of toppings: candy sprinkles, edible flowers, shaved chocolate, nuts, coconut ……


    • Melt the butter in the microwave, or in a saucepan on the stove, or in an ovenproof bowl in the oven.

    • When I use up a pound of butter, I fold up the foil wrapper and store it in the fridge. One wrapper usually has just enough butter stuck to it for greasing a baking pan. Or I use a bit of the butter I've melted for this recipe, and use a silicone brush to spread it over the baking pan.

    • If you don't have a cake tester or toothpick, use a piece of spaghetti to test the cake.

    • To thaw frozen rhubarb, place it in a sieve or strainer. Set the strainer over a bowl and leave it at room temperature for a couple of hours. You won't need the liquid in the bowl; discard it.

    If you enjoy this recipe, you may also like these other recipes (they would work well as Easter dessert recipes, too):