Seasonal Delight: Indulge in Our Irresistible Strawberry Rhubarb Pudding Cakes Recipe

These super cute strawberry rhubarb pudding cakes make the most of that magical, late-spring period when rhubarb and strawberry seasons overlap. This cherished dessert brings together the vibrant sweetness of strawberries with the delightful tang of rhubarb, creating a harmonious flavor profile that’s simply unforgettable.

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There’s a truly magical couple of weeks in late spring to early summer, typically in June, when both rhubarb and strawberries reach their peak season simultaneously. This fleeting period is a culinary dream, offering an infinite number of possibilities for creating delicious sweet and tart combinations. Strawberry and rhubarb is, without a doubt, a timeless flavor pairing, deeply rooted in comfort and nostalgia for many. Growing up, this delightful duo was a staple in my home. My Mom would often whip up strawberry rhubarb puddings using the fresh rhubarb from our backyard garden and the sweet strawberries we sometimes picked ourselves from one of the many pick-your-own fields surrounding our hometown. I vividly remember how quickly she could assemble this dessert – a testament to how often she made it! – yet the result was always oh-so-delicious and profoundly satisfying. The experience was made even better with that extra generous scoop of creamy vanilla ice cream melting perfectly on top!

Every year, as rhubarb and strawberry seasons arrive, I find myself longing for these comforting flavors all over again. While a strawberry rhubarb pudding cake isn’t a groundbreaking invention, there’s a certain undeniable allure to classic flavors that simply hit the spot. It’s the kind of dessert that evokes warm memories and brings a smile to everyone’s face, perfectly capturing the essence of early summer.

I especially love to make my strawberry rhubarb pudding cakes in individual ramekins. They present such an adorable and elegant dessert, making them a perfect sweet ending for an early summer brunch or a charming dinner party. The individual portions are not only visually appealing but also make serving a breeze. However, if you’re preparing for a larger gathering or prefer a more traditional approach, this versatile recipe can also be baked in a single 8-inch (20-cm) square pan. When opting for the single-pan format, I like to slightly increase the quantity of fruits used. This ensures that every slice achieves that perfect cake-to-fruit ratio, delivering an explosion of flavor with every bite.

You’ll find detailed instructions to prepare both the individual portions and the single pan format conveniently laid out in the recipe card, located further down this page. These instructions will guide you through each step, ensuring a successful and delicious outcome, no matter which serving style you choose.

What truly elevates these strawberry rhubarb pudding cakes and makes them extra-special is my choice of sweetener: I use granulated maple sugar in both the fruit compote and the cake layers. This unique ingredient infuses the entire dessert with an exquisite, subtle caramel aroma that pairs exceptionally well with the crunchy pecan sprinkle on top. I am fortunate enough to live in a region where maple products are abundant and readily available year-round, allowing me to easily incorporate this delightful flavor into my baking. If granulated maple sugar isn’t easily accessible where you are, don’t worry! You can certainly substitute it with any other type of granulated sugar. However, for a deeper, more nuanced flavor that truly complements the fruits, I would strongly recommend opting for unrefined sugars such as cane sugar or turbinado sugar. These alternatives offer a richer taste profile compared to regular white granulated sugar, enhancing the overall deliciousness of your pudding cakes.

To fully appreciate their comforting warmth and incredible blend of flavors, make sure to serve these strawberry rhubarb pudding cakes warm. They are ideally topped with a generous scoop of rich vanilla bean gelato or a classic vanilla ice cream. Alternatively, for a lighter touch, a dollop of freshly whipped cream provides a delightful contrast. The added creaminess from any of these toppings perfectly rounds out the sweet and tart flavors of the strawberry and rhubarb, bringing them to a state of perfection. This harmonious blend of textures and temperatures is precisely what makes this dessert so memorable and enjoyable, creating a truly irresistible experience with every spoonful.

Helpful Tips for Making Perfect Strawberry Rhubarb Pudding Cakes

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Why Strawberry and Rhubarb Are a Match Made in Heaven

The combination of strawberries and rhubarb is a culinary classic for good reason. Strawberries bring a burst of sweetness and delicate floral notes, while rhubarb contributes a vibrant tartness and unique fibrous texture. This dynamic duo creates a perfectly balanced flavor profile, preventing the dessert from being overly sweet or too sour. The contrasting elements play off each other beautifully, resulting in a complex and satisfying taste experience that is quintessentially spring and early summer.

Can I Use Frozen Strawberries and Rhubarb to Make These Pudding Cakes?

Yes, absolutely! One of the fantastic aspects of this recipe is its flexibility: fresh and frozen fruits can be used interchangeably without compromising flavor or texture. This means you can enjoy these delightful Strawberry Rhubarb Pudding Cakes year-round, even when fresh produce is out of season! Since rhubarb season is notoriously short, often lasting only a few weeks, it’s an excellent idea to stock up when it’s fresh and freeze it for later use. Below, you’ll find my detailed tips for freezing both rhubarb and strawberries to preserve their peak flavor.

If the strawberries you’re using were frozen whole, it’s best to thaw and chop them into smaller pieces before incorporating them into the compote. This ensures they cook evenly and integrate well with the rhubarb.

How to Stock Up On and Freeze Fresh Rhubarb

Freezing rhubarb is incredibly simple and allows you to extend the joy of this unique ingredient far beyond its brief growing season. Stocking up in the spring ensures you can prepare rhubarb desserts all year long!

To freeze fresh rhubarb, begin by selecting firm, vibrant stalks. Buy several bunches if you have freezer space. First, trim off the tough ends and any leaves (rhubarb leaves are toxic and should not be consumed). Thoroughly wash the stalks under cold water to remove any dirt. Next, cut the clean stalks into uniform 1-inch (2.5 cm) pieces. For longer storage, blanching the rhubarb pieces for 1-2 minutes in boiling water and then plunging them into ice water can help preserve color and texture, though it’s not strictly necessary for most baking applications. After cutting (and blanching if desired), ensure the pieces are completely dry. Spread them in a single layer on a parchment paper-lined baking sheet and freeze until solid, typically for a few hours. Once frozen solid, transfer the pieces to resealable freezer bags or heavy-duty, freezer-friendly plastic containers. This prevents them from clumping together. Label the bags with the date. Frozen rhubarb keeps for up to 3 months in a standard refrigerator freezer and for up to 1 year in a chest freezer, maintaining its delicious tart flavor and vibrant color.

How to Stock Up On and Freeze Fresh Strawberries

Freezing fresh strawberries is an excellent way to capture their sweet summer essence and enjoy them in your baking throughout the year. Here’s how to do it properly:

To freeze fresh strawberries, first, choose ripe, firm berries that are free from blemishes. Wash the berries gently under cold running water. It’s crucial to thoroughly dry them after washing; use a clean kitchen towel or paper towel to pat them completely dry. Excess moisture can lead to ice crystals and freezer burn. Once dry, remove the green stems (hull them). Then, set the whole or sliced berries (depending on your preference for future use) on a parchment paper-covered baking sheet, ensuring they are not touching. This single-layer freezing method prevents them from sticking together. Freeze until hard, which usually takes 2-4 hours. Once completely frozen, transfer the solid berries to resealable freezer bags or robust, freezer-friendly plastic containers. Label with the date. Frozen strawberries retain their delicious flavor and aroma for up to 3 months in a refrigerator freezer, and for up to 1 year in a chest freezer when stored correctly.

Can I Make This Dessert in a Single Pan Instead of Individual Ones?

Of course, you can! Making a single Strawberry Rhubarb Pudding Cake is a great option for family-style serving or when you’re feeding a crowd. The process is very similar to the individual ramekin method, with just a few minor adjustments to ensure the perfect consistency and flavor distribution in a larger format.

To make a single Strawberry Rhubarb Pudding Cake, you’ll first need to generously grease an 8-inch (20-cm) square baking pan. For the strawberry rhubarb compote layer, you’ll need to slightly increase the fruit content to achieve that ideal cake-to-fruit balance in a larger pan. Increase the quantity of diced strawberries to 2 cups, the cornstarch to 2 tsp (10 ml), and the maple sugar to ½ cup (75 g). If you’re using any other type of granulated sugar, the metric quantity will be 100 g. Prepare the cake layer exactly as instructed for the individual servings. Once both layers are ready, spread the prepared strawberry rhubarb compote evenly across the bottom of the greased square baking pan. Then, spoon the cake batter in small, even mounds all over the compote layer. Use a spatula to carefully spread the cake batter into a smooth, even layer over the fruit compote, ensuring full coverage. Finally, sprinkle with the chopped pecans for a delightful crunch. Bake for 35 to 40 minutes, or until the strawberry rhubarb pudding cake is bubbling around the edges and beautifully golden brown on top. To test for doneness, a wooden pick inserted into the center of the pudding cake should come out stained with fruit juices but free of raw cake batter. This indicates a perfectly baked, moist cake layer and a wonderfully set fruit compote.

Please note that these detailed instructions for the single-pan version are also conveniently featured in the printer-friendly recipe card below.

I Can’t Find Granulated Maple Sugar. Can I Use Another Type of Sugar Instead?

Yes, absolutely! Feel free to substitute any other type of granulated sugar you have on hand. While granulated maple sugar lends a unique, subtle caramel note that beautifully complements the strawberry and rhubarb, the pudding cakes will still be incredibly delicious with other sweeteners. However, for a deeper, more complex flavor profile that goes beyond just sweetness, I’d definitely recommend using unrefined sugars such as cane sugar or turbinado sugar. These sugars retain some of their natural molasses, which adds a wonderful depth and richness that enhances the overall taste of the fruit and cake layers. Regular granulated white sugar will work perfectly fine as well, but the flavor might be slightly less complex.

Customization and Dietary Notes

This recipe is quite forgiving and can be adapted to various dietary needs and flavor preferences. Beyond the dairy-free and gluten-free options listed in the recipe card, consider adding a pinch of ground ginger or cardamom to the fruit compote for an extra layer of warmth and spice. You could also experiment with different nuts for the topping, such as almonds or walnuts, for a slightly different texture and flavor. The versatility of these pudding cakes means you can truly make them your own!

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