Rhubarb and Strawberry Pudding recipe

Preparation Time: 20 minutes | Cooking Time: 1 hours

Rhubarb and strawberries are layered in a baking dish before being topped with a moist, sticky cake mix in this simple recipe. Perfect comfort food, plus, it's really quick to make! Serve with custard.


  • 6 rhubarb stalks
  • 350g strawberries
  • 150g plain flour
  • 260g caster sugar
  • 75g butter
  • 1 egg
  • Zest of 1/2 orange
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder + 1/2 tsp. bicarbonate of soda
  • Pinch salt
  • 180g buttermilk


  1. Preheat the oven to 180C and butter a 23cm baking dish. Roughly chop the rhubarb and hull and chop the strawberries. Toss with half of the caster sugar and spread over the prepared baking dish.

  2. Beat the rest of the sugar with the butter until pale and fluffy and beat in the egg. Stir in the orange zest and vanilla. Sift in the flour, baking powder, bicarb and salt and stir to combine, then stir in the buttermilk to loosen. Pour over the fruit, then bake for an hour or until a skewer inserted into the centre of the pud comes out clean.

If you don't want to use strawberries, you could use raspberries or blackberries. Recipe serves 6-8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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