If you’ve ever found yourself craving a dessert that perfectly balances tangy fruit with an irresistibly sticky crumb, you are about to meet your match with Baked Sticky Rhubarb Pudding. This is the kind of comforting, old-fashioned sweet that makes kitchens smell heavenly and tastebuds do a happy dance. Bright, tart rhubarb bubbles beneath a golden, pudding-like cake, while warm notes of vanilla and butter set the stage for a show-stopping contrast of flavors and textures. Whether you grew up picking rhubarb from the backyard or you’re discovering this springtime treat for the first time, this recipe brings out the very best in this humble stalk, transforming it into a spoonable dessert you’ll want to share with everyone.
Ingredients You’ll Need
What I love most about this recipe is that you don’t need anything fancy—the ingredients are almost all kitchen staples, but each one offers something vital: tartness, sweetness, richness, or that signature fluff. Every element here truly works together to create that crave-worthy Baked Sticky Rhubarb Pudding.
- Chopped fresh rhubarb (2 cups): The star! Rhubarb brings a pop of tart flavor and turns delightfully jammy as it bakes.
- Lemon juice (1 tablespoon): A splash of citrus heightens the rhubarb’s natural zing.
- Granulated sugar (1 cup, divided): Sweetens both the fruit and the batter, balancing out rhubarb’s puckery bite.
- All-purpose flour (1 cup): Gives structure to the pudding, wrapping everything in a soft, tender crumb.
- Baking powder (1 1/2 teaspoons): Provides lift, ensuring the cake layer stays light and fluffy.
- Salt (1/4 teaspoon): Enhances all the other flavors, keeping the sweetness in check.
- Milk (1/2 cup): Adds moisture for a batter that bakes up luscious and smooth.
- Melted butter (2 tablespoons): Brings buttery richness and helps create that beautiful crumb on top.
- Vanilla extract (1 teaspoon): Perfumes the pudding with warmth and depth.
- Cornstarch (1 tablespoon): Thickens the “sauce” that forms beneath the batter, making sure each scoop is sticky and saucy.
- Boiling water (1 cup): Triggers the pudding’s magic, melding the fruit and cake into one cozy dessert.
How to Make Baked Sticky Rhubarb Pudding
Step 1: Prep the Rhubarb Base
Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish—no need for anything fancy, just swipe a bit of butter or spray for easy cleanup. Scatter the chopped rhubarb evenly into the dish and drizzle with the lemon juice to wake up its flavor. Sprinkle half the sugar (that’s 1/2 cup) over the top; this will start to draw out the juices and create the irresistible base of our Baked Sticky Rhubarb Pudding. Set this aside for a moment while you tackle the batter.
Step 2: Whisk Up the Batter
In a medium bowl, combine the flour, baking powder, salt, and the remaining 1/2 cup sugar. Add the milk, melted butter, and vanilla extract. Whisk everything together until smooth—no need to overdo it, just beat out the lumps and you’re all set. The batter should be thick but spreadable, and the scent of vanilla should already have your kitchen feeling cozy.
Step 3: Assemble the Pudding
Pour the batter directly on top of the sugared rhubarb layer, spreading it all the way to the edges of the dish. Here’s where the real pudding magic begins: don’t stir or mix, just let the layers sit exactly as they are. If you peek underneath, you’ll see rhubarb peering out from below, waiting for its big reveal.
Step 4: Mix the Cornstarch Slurry
In a small bowl, dissolve the tablespoon of cornstarch in one cup boiling water. Stir well to eliminate any lumps—the hot water activates the cornstarch and this mix is what will turn into the signature sticky, almost caramel-like sauce nestled underneath the cake. Gently pour this over the batter in the baking dish, again resisting all urges to stir.
Step 5: Bake and Enjoy!
Place your dish on the center rack and bake for 45 to 50 minutes. You’ll know you’re close when the top is golden and a little crispy, while you can spot luscious rhubarb juices bubbling up the sides. Let the Baked Sticky Rhubarb Pudding cool for about 10 minutes before serving. This short wait allows the “sauce” to thicken just enough for perfect spoonfuls.
How to Serve Baked Sticky Rhubarb Pudding
Garnishes
The finishing touches are half the fun! Top your warm Baked Sticky Rhubarb Pudding with a scoop of good-quality vanilla ice cream or a generous dollop of whipped cream—both melt in wonderfully, creating little rivers of cream that play so well with tart rhubarb and the sweet, sticky crumb. A sprinkle of lemon zest or even a dusting of powdered sugar adds a beautiful and bright flourish.
Side Dishes
This pudding shines as a solo star but also pairs brilliantly with a cup of freshly brewed coffee or black tea. If you’re serving brunch, it cozies up next to tangy Greek yogurt or a fruit compote for extra color and freshness. It’s also dreamy enjoyed simply as a midnight snack, eaten right from the baking dish (no judgment!).
Creative Ways to Present
For a showstopper twist, portion the pudding into individual ramekins before baking—just adjust the bake time to about 25 minutes. Or, go rustic and bring the whole baking dish straight to the table, handing out big spoons and inviting everyone to dig in family-style. For spring gatherings, serve Baked Sticky Rhubarb Pudding in small parfait glasses, layering with whipped cream and fresh strawberries for a trifle-inspired dessert.
Make Ahead and Storage
Storing Leftovers
Baked Sticky Rhubarb Pudding keeps surprisingly well! If you find yourself with leftovers, simply cover the baking dish tightly with plastic wrap or transfer portions to an airtight container and refrigerate. The pudding will keep its lovely moisture and sticky texture for up to 3 days—just know that the sauce will settle a bit as it sits, but the flavors get even deeper.
Freezing
To extend the joy, you can freeze leftover portions. Wrap pieces tightly in plastic wrap or use freezer-safe containers and stash in the freezer for up to 2 months. Thaw overnight in the fridge before reheating. While the texture may soften a touch, that signature tang and gooey deliciousness absolutely remains.
Reheating
To reheat, pop individual portions in the microwave for 30–45 seconds until warm, or cover the dish with foil and place in a 325°F oven for about 15 minutes. Serve warm for the best flavor and that just-baked coziness; a splash of cream drizzled on top as it reheats brings the magic right back.
FAQs
Can I use frozen rhubarb for Baked Sticky Rhubarb Pudding?
Absolutely! If fresh rhubarb isn’t in season, use frozen—just make sure to thaw and drain it well beforehand so your pudding doesn’t turn out watery.
What makes Baked Sticky Rhubarb Pudding “sticky”?
The magic comes from pouring a cornstarch and boiling water slurry over the batter. As it bakes, this sinks beneath the cake, thickening into a sweet, tangy sauce that turns every scoop into absolute comfort food.
Can I make this gluten-free?
Yes! Substitute the all-purpose flour with your favorite gluten-free blend. Many readers have success with cup-for-cup brands—just check for a little xanthan gum if you like a sturdy structure.
How do I know when the pudding is done baking?
Look for a golden, slightly crisp top with bubbling around the edges. The pudding should feel set but still soft beneath the surface. A toothpick inserted into the center of the cake portion should come out mostly clean.
Can I make Baked Sticky Rhubarb Pudding ahead of time?
Yes, you can bake the pudding a day in advance. Simply cool, cover, and refrigerate. When you’re ready to serve, gently reheat as directed and garnish just before enjoying.
Final Thoughts
If you’re ready to fall in love with rhubarb (or just want to indulge your sweet tooth in a new way), Baked Sticky Rhubarb Pudding is exactly what you need. Each spoonful brings together tart fruit, a cloud-like cake, and that incredible sticky sauce—what’s not to love? Gather your ingredients, invite a friend (or go solo!), and treat yourself to this heartwarming dessert soon.
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Baked Sticky Rhubarb Pudding Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet and tangy flavors with this Baked Sticky Rhubarb Pudding. A comforting dessert that pairs well with a dollop of vanilla ice cream or whipped cream.
Ingredients
Rhubarb Mixture:
- 2 cups chopped fresh rhubarb
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
Batter:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Topping:
- 1 tablespoon cornstarch
- 1 cup boiling water
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Prepare Rhubarb: Spread rhubarb in the dish, drizzle with lemon juice, and sprinkle with 1/2 cup sugar.
- Make Batter: Whisk flour, baking powder, salt, remaining sugar, milk, melted butter, and vanilla. Pour over rhubarb.
- Add Topping: Dissolve cornstarch in boiling water and pour over the batter.
- Bake: Bake for 45–50 minutes until golden on top and rhubarb is bubbling.
- Serve: Cool for 10 minutes before serving.
Notes
- Serve warm with vanilla ice cream or whipped cream.
- Frozen rhubarb can be used—thaw and drain well before using.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 31g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
