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Rhubarb pudding cake

Buckwheat pudding cake with rhubarb

I took a break for a few days to visit friends who I basically consider family, and to celebrate as two of them got married. I love that no matter how sporadic our emailing gets or how many kilometers separate us, we still manage to pick up where we left off, and talk for hours and hours, and celebrate wholeheartedly, like we never really parted ways.

Chopping fresh rhubarb

Of course, we reunited for a wedding, but we revelled in the opportunity to hang out like old times and have fun. We had sleep-overs. We ate giant scoops of ice cream for dinner and piles of bacon for breakfast. At night, we stayed up late, chatting. We talked about anything and everything that was going on in our lives, what we are up to now and what we are doing next. It was great to see that everybody is doing so well.

Making rhubarb pudding cakes with rhubarb compote on the bottom

This week-end couldn’t have fallen at a better time for me because it reminded me of how many people are on my side and want to see me succeed. Instead of judging me for following up a PhD in chemistry with pastry school, and instead of looking at me like I’m insane for now trying to start a food business, they congratulated me for taking risks and for finding my passion.

Rhubarb pudding cakes freshly baked

There were no looks of concern, awkwardness, or disbelief from people I talked to. All I saw on their faces was excitement and support. It’s always nice to have friends confirm that your ideas aren’t completely crazy, or when they agree that what you want to do next is crazy in a good way. So, I think now more than ever I am excited for what’s to come, and I have more faith that I can and will succeed.

A bite of rhubarb pudding cake

If you follow my facebook page, you know that I promised a rhubarb recipe, and here it is finally. I am super excited to share this rhubarb pudding cake with you (loosely adapted from Ricardo magazine, volume 11, number 5). I think this is such an easy and delicious way to showcase rhubarb: a simple homemade rhubarb compote topped with a buckwheat butter cake.

Buckwheat pudding cake with rhubarb compote on the bottom

Honestly, this turned out to be one of my all-time favorite desserts that I’ve shared with you until now. It might become my go-to rhubarb dessert to mark the season every year, along with rhubarb bostockstrawberry rhubarb crumbles and rhubarb jam. The compote is sweet, but still tart and loaded with rhubarb flavor. The buckwheat cake is delightfully nutty. I’d really like to eat this every day, maybe even twice a day (once for breakfast, and once for dessert after dinner). Don’t just read this: make it!  

 

Rhubarb pudding cakes freshly baked
5 from 1 vote
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Rhubarb pudding cake

A recipe for a rhubarb pudding cake: a rhubarb compote on the bottom with a buckwheat cake layer on the top.

Course Dessert
Cuisine British
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 6
Calories 271 kcal
Author Janice

Ingredients

Rhubarb compote ingredients

  • 150 grams granulated sugar
  • 1/2 tbsp cornstarch
  • 4 cups rhubarb cut into 1/4″ pieces

Buckwheat cake ingredients

  • 40 grams all-purpose flour
  • 40 grams buckwheat flour
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 75 grams Stirling unsalted butter room temperature
  • 75 grams granulated sugar
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 40 mL milk

Instructions

To make the rhubarb compote

  1. In a medium pot, stir together the sugar and cornstarch with a wooden spoon. Add the chopped rhubarb and toss to coat then heat on medium to release the juices from the fruit, and to thicken the compote, stirring constantly.
  2. When the compote has simmered for at least 5 minutes and the mixture is thickened significantly, take the pot off the heat.
  3. Divide the mixture among 6 ramekins and set them aside while you make the cake batter.

To make the buckwheat cake

  1. Preheat the oven to 350°F. Whisk together the flours, baking powder and salt in a bowl, and set this aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the sugar for 3 minutes.
  3. Add the egg and vanilla and beat well until the batter is smooth.
  4. Add the dry ingredients alternately with the milk, beating the batter just until smooth and all the ingredients are incorporated.
  5. Top the ramekins of compote with the cake batter and bake for about 30 minutes or until a cake tester inserted into the center of the cake layer comes out clean.
  6. Serve these cakes warm or cold.

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11 Responses to Rhubarb pudding cake

  1. Torviewtoronto June 4, 2013 at 3:16 am #

    this looks wonderful deliciously done

  2. Liz June 5, 2013 at 2:18 am #

    I love anything with rhubarb and I’ve posted a few recipes with it on my blog recently. Your little bowls look like the perfect size treat! 🙂

  3. El June 6, 2013 at 2:52 pm #

    This is great. I never know what to do with rhubarb so I truly appreciate this recipe. Thanks!

  4. Joan June 6, 2013 at 4:27 pm #

    I soooo wish we could grow rhubarb out here. Tried it. It was not a go.
    That is one of the things I miss about living in Minnesota.

    • Janice Lawandi June 10, 2013 at 1:08 am #

      I can’t imagine being without rhubarb! I wonder if you could find some frozen?

  5. Karen Kerr June 12, 2013 at 5:23 am #

    I just love these photos! They are truly beautiful. I wish rhubarb were more plentiful here. It used to be, but I suspect that it is relegated as pedestrian here. Again, gorgeous.

  6. Julia May 15, 2014 at 4:30 pm #

    This looks sooo good! We’re still waiting for this year’s rhubarb to appear (in my generous neighbor’s yard)!

  7. Lexy June 7, 2014 at 11:39 pm #

    Delicious! Thanks for sharing. It’s nice to have a plain rhubarb recipe without strawberries or raspberries. I wouldn’t change a thing!

  8. C.Lem (creativeclementine.com) April 7, 2016 at 2:18 pm #

    I have all the ingredients to make this and have been desperate for a yummy way to use up what’s left of my frozen rhubarb and a fairly full jar of unused buckwheat. Perhaps I’ll even snapchat making it… 😊

Trackbacks/Pingbacks

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    […] It might not be the prettiest, but it sure hits the spot! If it’s rhubarb season, try this rhubarb pudding cake recipe, another easy dessert recipe with fruit baked on the […]

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