Another flavor match made in heaven: Strawberry Rhubarb Pudding Cake

Speaking of flavor marriages, rhubarb and strawberries are kismet. There’s a general rule: if they grow together, they go together. You see strawberries and rhubarb popping up right around the same time of year at the farmers’ markets. Strawberries are fragrant, sweet, and colorful, and rhubarb contributes acidity and a refreshing tanginess. Bake them up in a sweet dessert and you have Spring on a plate (and something fun that will chase away this lingering gloominess we’ve been experiencing over the past couple of days in SoCal). Rhubarb won’t be in season for very much longer so grab it at your local market soon.  It looks like red celery stalks.  Just remember that you must cook your rhubarb first because eating it raw will give you a tummy ache, and eat just the stalks, never the leaves (they’re poisonous, the stores usually sell just the stalks).

This recipe comes from Gourmet Magazine via and is one of the easier desserts to bake.  Cook the strawberries and rhubarb on the stove top in some sugar until soft.  Mix a simple cake batter, pour it into a dish, and bake.  Done.  The cake is just a little bit gooey, like underdone cake batter, and the strawberries and rhubarb provide lots of puckery sweet tanginess.  Serve with some vanilla whipped cream or ice cream.  Delish.




  1. I’ve never made this before but now I’m tempted to give it a shot. Looks gorgeous! What a great way to utilize seasonal ingredients. Thanks so much for sharing! =]

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