Rhubarb Pudding Cakes

  • Preparation 30 MIN
    Cooking 50 MIN
  • Servings 8


Rhubarb Filling



Rhubarb Filling

  1. In a large pot, combine the sugar and cornstarch. Stir in the rhubarb. Bring to a boil, stirring constantly. Simmer over medium heat for 5 minutes.
  2. Spoon the filling into eight 1 ½-cup (375 ml) ramekins and place on a baking sheet. The baking sheet is needed to catch any juices that overflow. Set aside.
  3. With the rack in the middle position, preheat the oven to 350°F (180°C).


  1. In a bowl, combine the flour and baking powder.
  2. In another bowl, cream the butter, sugar and vanilla with an electric mixer for 3 minutes. Add the eggs, one at a time, and beat until the batter is smooth. At low speed, add the dry ingredients alternately with the milk.
  3. Spoon the batter into the ramekins over the rhubarb filling. Bake for 50 minutes or until a toothpick inserted in the centre of the cake comes out clean.
  4. Serve warm or cold. Top with vanilla ice cream, if desired.


For a rhubarb-lemon version of this recipe, you can replace the vanilla in the cake batter with 2 tbsp (30 ml) of lemon juice and the grated zest of 1 lemon.

The pudding cake can be made in one 10-cup (2.5 liter) soufflé dish. In this case, the baking time is closer to 1 hour 30 minutes.

To help you with this recipe

Large Ramekin Set

These ceramic ramekins are perfect for baking soufflés, serving dip or setting up ingredients for cooking. They are stackable for easy, compact storage.

17.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 465  
Total Fat 14 g  
Saturated Fat 8 g  
Sodium (salt) 75 mg  
Carbohydrates 81 g  
Fibre 3 g  
Protein 6 g