Let’s Celebrate the Solstice with A Pudding Cake

Layers of Rhubarb, Custard, and Cake in a Skillet for a Summer Celebration

Happy Solstice! It’s officially summer at 10:42 p.m. tonight Eastern time. Today we’re getting 15 hours and 17 minutes of daylight in Boston! Happy dance!

Luckily, the heatwave is on pause today and tomorrow, so I’m grabbing the moment to turn on the oven for a celebratory dessert. It’s a cake! It’s a pudding! It’s fruity and tart and creamy and scrumptious.

Cake because:
We got through the first half of the year, and we’re still here.
It’s summer! Officially.
Everybody loves cake.

Pudding because:
We got through the first half of the year, and we’re still here.
It’s summer! Officially.
Everybody loves pudding.

And finally, because:
It’s the longest day of the year. Let’s celebrate it. You can have your cake and pudding and eat them too.

This one’s an easy lift: Cook rhubarb with sugar and orange juice in a skillet until the rhubarb softens. Pour a batter made with eggs and cream and a little flour on top and bake in the skillet. The batter separates to create a layer of custard and a thin sponge cake on top, with tart and sweet rhubarb on the bottom. Luscious. Creamy. Cakey. Fruity. This dessert has it all.