Margie’s Rhubarb Pudding Cake

By Jenny Osburn | The Union Street Cafe Cookbook |

Jenny Osburn is the author of The Union Street Café Cookbook. Her second collaboration with Laura MacDonald of Deep Hollow Print, The Kitchen Party Cookbook, is now available! Find more recipes at and see what she’s up to on instagram at jenny.osburn

Margie’s Rhubarb Pudding Cake

Here’s an incredibly delicious, simple recipe for right now. When spring finally bursts wide open in the Valley, I find myself in a bit of shock. Though I count down the last days of winter, it’s always tough for me to warm up to the pace of summer and everything I want to see! and do! and eat before it’s gone for another year! Rhubarb is one of the first of the seasonal treats that we celebrate. My son tells me he was certain he wouldn’t like rhubarb because it looks like a vegetable but now he can’t wait until ours is ready.

This rhubarb recipe comes from Margie Lamb of Meadowbrook Meat Market, one of those inspiring women that everyone enjoys spending time with. I admire Margie for her sense of humour, her work ethic, her encouragement, and her loving nature. I also admire her bacon, and this rhubarb pudding cake.

Margie’s Rhubarb Pudding Cake

The Rhubarb Part:

1/4 C butter, cubed
1/2 C brown sugar
4 C chopped rhubarb

Preheat the oven to 350°. Sprinkle the cubed butter and brown sugar over the bottom of a 9-inch cast iron pan, or an 8×8 baking pan, and place in the oven. When the butter has melted, add the rhubarb and give it a good stir to combine. Place back in the oven while you make the cake batter.

The Cake Part:

1 1/2 C flour (can be part whole wheat)
2 tsp baking powder
1/2 tsp salt
1/2 C butter, softened
1 C white sugar
3 eggs
1/4 tsp almond extract, optional
1/2 tsp vanilla
3/4 C milk

Whisk the flour, baking powder, and salt in a medium bowl. In a large bowl or in a mixer, cream the butter with the sugar. Add the eggs, optional almond extract, and vanilla, beating well. Add the flour mixture and milk, and beat until just combined. Gently spoon the cake batter over the rhubarb mixture in the pan, and return to the oven. Bake 35-40 minutes, until a cake tester or toothpick inserted comes out clean. Serve with love and piles of whipped cream.