Individual Rhubarb Pudding Cakes

from Eggs on Sunday

Adapted from Gourmet, April 2007

Since I used just rhubarb, I increased the sugar slightly to 1/2 cup from the original 1/3 cup in the recipe for the syrup portion. If you use strawberries, use only 2 cups of rhubarb and stir in 1 cup of strawberries after you’ve simmered the rhubarb in the sugar/water/cornstarch mixture.


1/4 cup water
1 1/2 teaspoons cornstarch
1 cup sugar, divided
3 cups chopped fresh rhubarb stalks
1 cup all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 teaspoon pure vanilla extract


Preheat oven to 400 degrees F with the rack in the middle. Butter 4 individual 1-cup ramekins (or, an 8-inch square baking dish.)

Mix together the water, cornstarch, and 1/2 cup sugar in a small saucepan, then add the 3 cups rhubarb. Bring to a simmer, stirring constantly, and simmer for 3 minutes. Remove from heat.

In a separate bowl, whisk together the flour, baking powder, salt and remaining 1/2 cup sugar.

In another bowl, whisk together the egg, milk, melted butter and vanilla. Add the wet ingredients to the dry ingredients and whisk just until combined — you’ll have a thick batter.

Reserve 1/2 cup of the rhubarb syrup mixture. Divide the remaining rhubarb mixture among the dishes, then spoon the batter evenly into each ramekin over the rhubarb. Drizzle the remaining rhubarb mixture over the top of the batter in each ramekin. Bake (I put all my ramekins on a small sheet pan) until a tester inserted into the middle of the cakes comes out clean, about 25-30 minutes.

Cool on a rack slightly before serving.

Makes 4 generous servings (we like our pudding cake!)