Easy Strawberry Rhubarb Pudding Dessert

This Easy Strawberry Rhubarb Pudding Dessert is the ultimate spring comfort food, combining the tartness of fresh rhubarb with the sweetness of sun-ripened strawberries. It is a simple, one-pan bake that creates a soft, custard-like texture that melts in your mouth with every bite. Whether you are hosting a garden party or looking for a cozy weeknight treat, this dessert is guaranteed to satisfy your sweet tooth.

Why You Will Love This Recipe

There are so many reasons to fall in love with this Easy Strawberry Rhubarb Pudding Dessert. First, it celebrates the classic flavor pairing of strawberry and rhubarb, which offers a perfect balance of sweet and tangy notes. Unlike a traditional pie, this pudding dessert requires no fussy crust, making it incredibly beginner-friendly and quick to assemble. The texture is a delightful cross between a clafoutis and a warm bread pudding, providing a light yet indulgent finish to any meal. Plus, it uses simple pantry staples that you likely already have on hand.

Ingredients

• 2 cups fresh rhubarb, chopped into 1/2-inch pieces
• 2 cups fresh strawberries, hulled and sliced
• 1 cup granulated sugar (divided)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs, room temperature
• 1 cup whole milk
• 1/4 cup unsalted butter, melted
• 1 teaspoon pure vanilla extract

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×9 inch baking dish with butter or non-stick cooking spray.
2. In a medium bowl, toss the chopped rhubarb and sliced strawberries with 1/4 cup of the granulated sugar. Spread the fruit evenly across the bottom of the prepared baking dish.
3. In a separate large mixing bowl, whisk together the remaining 3/4 cup sugar, all-purpose flour, baking powder, and salt until well combined.
4. In a small bowl or measuring cup, beat the eggs lightly and then stir in the milk, melted butter, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and free of large lumps.
6. Carefully pour the batter over the fruit in the baking dish. Do not stir; let the batter settle into the crevices between the fruit pieces.
7. Place the dish in the center rack of the oven and bake for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the pudding part comes out clean.
8. Remove from the oven and let it cool for at least 10 to 15 minutes before serving to allow the pudding to set properly.

Expert Tips / Pro Tips

To get the best results with your Easy Strawberry Rhubarb Pudding Dessert, try to choose rhubarb stalks that are bright red, as they provide a more vibrant color to the finished dish. If your rhubarb is particularly tart, you can macerate the fruit in sugar for 20 minutes before baking to draw out the juices. Ensure your milk and eggs are at room temperature to prevent the melted butter from curdling when mixed into the batter. For a slightly crispy top, you can sprinkle a tablespoon of coarse sanding sugar over the batter just before putting it in the oven.

If you don’t have fresh fruit, you can use frozen strawberries and rhubarb; just be sure to thaw them and drain any excess liquid so the pudding doesn’t become too watery. For a gluten-free version, a 1:1 gluten-free all-purpose flour blend works well in this recipe. You can also swap the vanilla extract for almond extract for a nutty undertone that complements the stone-fruit flavors. If you prefer a richer dessert, replace the whole milk with heavy cream or half-and-half.

Serving Suggestions

This Easy Strawberry Rhubarb Pudding Dessert is best served warm. A generous scoop of vanilla bean ice cream is the classic accompaniment, as the cold creaminess melts into the warm pudding. Alternatively, a dollop of homemade whipped cream or a drizzle of pouring cream adds a sophisticated touch. For a bit of crunch, you can garnish the top with toasted sliced almonds or a dusting of powdered sugar just before bringing it to the table.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, reheat individual portions in the microwave for 20-30 seconds or in a 300°F oven until warmed through. While this dessert is best enjoyed fresh, you can freeze it for up to one month. Wrap it tightly in plastic wrap and foil; however, be aware that the texture of the fruit may become slightly softer upon thawing. Thaw in the refrigerator overnight before reheating.

Nutrition Information

FAQ

Can I use only rhubarb for this recipe?

Yes, you can make a purely rhubarb pudding dessert. Simply replace the 2 cups of strawberries with an additional 2 cups of rhubarb. You may want to increase the sugar by 1/4 cup to balance the extra tartness.

Why is my pudding dessert soggy?

Sogginess usually occurs if the fruit was excessively wet or if frozen fruit wasn’t drained properly. Ensure you measure the flour accurately to provide enough structure for the fruit juices.

Do I need to peel the rhubarb?

No, there is no need to peel rhubarb for this recipe. The skin softens significantly during the baking process and provides the beautiful pink hue characteristic of this dessert.

Can I make this dairy-free?

You can substitute the whole milk with unsweetened almond or oat milk and use a plant-based butter alternative. The texture may be slightly lighter but still delicious.

Easy Strawberry Rhubarb Pudding Dessert

A classic, comforting warm pudding cake that features the perfect balance of tart rhubarb and sweet strawberries, creating its own rich sauce as it bakes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Pudding Ingredients

• 2 cups fresh rhubarb
• 2 cups fresh strawberries
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup whole milk
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 cup boiling water

Method

 

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×9 inch baking dish with butter or non-stick spray.
2. In a medium bowl, toss the chopped rhubarb and sliced strawberries together, then spread them evenly across the bottom of the prepared baking dish.
3. In a separate large mixing bowl, whisk together the flour, 1/2 cup of the sugar, baking powder, and salt until well combined.
4. Stir in the milk, melted butter, and vanilla extract into the dry ingredients, mixing until a smooth batter forms.
5. Pour the batter evenly over the fruit layer in the baking dish, using a spatula to spread it to the edges.
6. Sprinkle the remaining 1/2 cup of sugar evenly over the top of the batter layer.
7. Carefully pour the boiling water over the entire mixture; do not stir the ingredients after adding the water.
8. Bake for 45 to 50 minutes, or until the top is golden brown and the fruit sauce is bubbly around the edges.

Notes

This dessert is best served warm. The boiling water creates a delicious self-saucing pudding at the bottom of the dish. Top with vanilla ice cream for a classic finish.