Baked Sticky Rhubarb Pudding

Why You’ll Love This Recipe

This Baked Sticky Rhubarb Pudding is a delightful dessert that combines the tartness of fresh rhubarb with a soft, cake-like batter and a rich, sticky sauce that forms during baking. It’s a comforting treat that’s easy to prepare and perfect for spring gatherings or cozy evenings at home.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pudding base:

• 2½ cups chopped fresh rhubarb (about 3–4 stalks, cut into ½-inch pieces)

• 1 cup all-purpose flour

• ¾ cup granulated sugar

• 1 tsp baking powder

• ¼ tsp salt

• ½ cup milk

• ¼ cup unsalted butter, melted

• 1 tsp vanilla extract

For the topping:

• 1 cup powdered sugar

• 1 tbsp cornstarch

• 1¼ cups hot water

Directions

1. Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish with butter or non-stick spray.

2. Layer the Rhubarb: Spread the chopped rhubarb evenly across the bottom of the prepared baking dish.

3. Make the Pudding Batter: In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. In another bowl, combine the milk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. The mixture will be slightly thick but pourable. Spoon the batter over the rhubarb layer, spreading it out evenly.

4. Add the Sticky Topping: In a small bowl, mix the powdered sugar and cornstarch. Sprinkle this mixture evenly over the top of the batter. Carefully pour the hot water over the top, ensuring it covers the entire surface.

5. Bake Until Golden & Bubbling: Place the baking dish on a rimmed baking sheet to catch any overflow. Bake for 55–65 minutes, or until the top is golden brown and bubbling around the edges. The pudding should puff up and develop a crisp top, while the bottom layer turns into a sticky, syrupy sauce.

6. Cool Slightly and Serve: Let the pudding cool for 10–15 minutes before serving. This allows the sauce to settle and thicken slightly. Serve warm, topped with a scoop of vanilla ice cream, a dollop of whipped cream, or enjoy it plain with a spoonful of Greek yogurt.

Servings and Timing

• Servings: 6–8

• Prep Time: 15 minutes

• Cook Time: 55–65 minutes

• Total Time: Approximately 1 hour 10 minutes

Variations

• Vegan Version: Substitute the milk with a plant-based alternative like almond or oat milk, and use vegan butter.

• Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend suitable for baking.

• Additional Fruits: Add other fruits like strawberries or apples to the rhubarb layer for a different flavor profile.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat individual portions in the microwave for about 30–45 seconds, or warm the entire pudding in the oven at 300°F (150°C) for about 10–15 minutes.

FAQs

Can I use frozen rhubarb for this recipe?

Yes, you can use frozen rhubarb. Ensure it’s thawed completely and drained well before using to prevent excess moisture in the pudding.

Is it necessary to grease the baking dish?

Yes, greasing the baking dish helps prevent the pudding from sticking and makes it easier to serve.

Can I make this pudding ahead of time?

While it’s best served fresh, you can prepare the pudding a few hours in advance and reheat it before serving.

Can I substitute the granulated sugar with brown sugar?

Yes, using brown sugar will add a deeper, caramel-like flavor to the pudding.

How do I know when the pudding is done?

The pudding is done when the top is golden brown and bubbling, and a toothpick inserted into the center comes out clean.

Can I double the recipe?

Yes, you can double the recipe and bake it in a larger dish. Adjust the baking time as needed, checking for doneness with a toothpick.

Can I use a different type of fruit?

Yes, you can experiment with other fruits like apples or strawberries, but keep in mind that the cooking time may vary.

Is this pudding gluten-free?

The original recipe contains gluten. To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

Can I add spices to the batter?

Yes, adding spices like cinnamon or nutmeg can enhance the flavor of the pudding.

Can I serve this pudding cold?

While it’s traditionally served warm, you can enjoy it cold if preferred. The sauce may thicken when chilled.

Conclusion

This Baked Sticky Rhubarb Pudding is a delightful dessert that combines the tartness of rhubarb with a soft, cake-like batter and a rich, sticky sauce. It’s easy to prepare and perfect for spring gatherings or cozy evenings at home. Whether served with a scoop of vanilla ice cream or a dollop of whipped cream, it’s sure to become a favorite in your dessert repertoire.