Name: Baked Sticky Rhubarb Pudding Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups fresh rhubarb, chopped; 1/2 cup granulated sugar; 1 cup all-purpose flour; 1/2 cup brown sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup milk; 2 tablespoons melted butter; 1 teaspoon vanilla extract; 1 cup boiling water

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If ever there was a reason to celebrate the arrival of fresh rhubarb, it’s this Baked Sticky Rhubarb Pudding. Each spoonful delivers a mesmerizing contrast: tart rhubarb softening beneath a sweet, golden sponge that magically creates its own heavenly sauce as it bakes. Warm, cozy, and decadently sticky, this pudding promises the very essence of home baking—comforting, familiar, and unexpectedly easy. Whether you’re new to rhubarb or a longtime fan, you’ll adore how this dessert captures everything delightful about spring in one rustic dish.

Baked Sticky Rhubarb Pudding Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Baked Sticky Rhubarb Pudding is in its simplicity—each ingredient layers in its own flavor, texture, or sweetness to achieve pure dessert bliss. Don’t skip or rush these; every item helps create that signature tender crumb and luscious sauce!

Fresh rhubarb (2 cups, chopped): Tangy and vibrant, rhubarb is the star that lends wonderful tartness and pink pops of color.
Granulated sugar (1/2 cup): Sprinkled over the rhubarb, this mellows the tartness and draws out their juicy sweetness.
All-purpose flour (1 cup): Provides a tender yet sturdy cake layer—it soaks up the gorgeous sauce formed as the pudding bakes.
Brown sugar (1/2 cup): Brings warm, caramel notes and creates the irresistible sticky pudding texture.
Baking powder (2 teaspoons): Ensures the sponge rises beautifully above the juicy layer beneath.
Salt (1/4 teaspoon): Balances the sweetness for a more rounded, flavorful bite.
Milk (1/2 cup): Binds the batter and gives the pudding its plush, creamy crumb.
Melted butter (2 tablespoons): Adds richness and a subtle golden flavor throughout.
Vanilla extract (1 teaspoon): Just a hint for aromatic warmth that enhances both the cake and fruit.
Boiling water (1 cup): Poured on top, this is the secret to the magical self-saucing layer hiding under the pudding!

How to Make Baked Sticky Rhubarb Pudding

Step 1: Prepare Your Dish and Rhubarb

Begin by heating your oven to 350°F and greasing a 9-inch square baking or casserole dish. Scatter the chopped rhubarb evenly across the base of the dish—it’ll look like a lot, but don’t worry! Sprinkle the granulated sugar right over the rhubarb. The sugar isn’t just for sweetness; it helps coax those juices from the rhubarb so you get that gorgeous, syrupy layer at the bottom.

Step 2: Make the Simple Sponge Batter

In a medium mixing bowl, combine the all-purpose flour, brown sugar, baking powder, and salt. Whisk just to blend. Add in the milk, melted butter, and vanilla extract. Stir until the mixture is just combined—don’t overbeat! You want a soft batter that will bake up fluffy and light, soaking up all that rhubarb goodness from beneath.

Step 3: Layer Batter Over Rhubarb (But Don’t Stir!)

Carefully pour the batter so it covers the rhubarb and sugar layer. Don’t worry if it looks rustic or if the batter doesn’t reach every tiny corner; it will spread as it bakes. The most important tip here: don’t stir! The layers should remain separate for now—that’s how you achieve the custardy, sauce-filled base that makes Baked Sticky Rhubarb Pudding so special.

Step 4: The Magical Sauce—Add Boiling Water

This next step always feels like kitchen magic. Slowly pour the cup of boiling water over the top of the batter, again resisting any urge to stir. It will look a bit strange, but trust the process! This hot water helps develop a rich, sticky sauce under the cake as it bakes—transforming your pudding into a crave-worthy dessert.

Step 5: Bake to Sticky Perfection

Slide the dish carefully into the oven and bake for 45 to 50 minutes. When it’s done, the top will turn golden and firm, while underneath, a glorious hot pink sauce bubbles away. Let the Baked Sticky Rhubarb Pudding cool for 10 to 15 minutes before serving; the sauce will thicken a bit and each scoop will reveal that irresistible sticky center.

How to Serve Baked Sticky Rhubarb Pudding

Garnishes

For a stunning finish, top each portion with a scoop of vanilla ice cream or a swirl of freshly whipped cream. A sprinkle of orange zest or a handful of fresh strawberries can add color and extra fragrance, making the Baked Sticky Rhubarb Pudding even more memorable.

Side Dishes

Because the pudding is so decadent and saucy, keep sides refreshingly light: think a crisp green salad with herbs for contrast, or a fruit salad bursting with spring berries. If you want to lean into tea-time territory, serve with a pot of strong black tea or floral-infused herbal tea for the perfect pairing.

Creative Ways to Present

For a charming twist, try baking individual puddings in ramekins—great for dinner parties or just making everyone feel extra special. Alternatively, layer spoonfuls of pudding and sauce into glass jars, parfait-style, for a playful picnic dessert. Either way, you’ll showcase the dazzling pink rhubarb and golden crust of this Baked Sticky Rhubarb Pudding.

Make Ahead and Storage

Storing Leftovers

Baked Sticky Rhubarb Pudding keeps surprisingly well! Allow the pudding to cool completely, then cover the dish tightly with wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to three days—the flavors seem to meld and become even richer by the next day.

Freezing

If you want to save a few servings for later, freeze individual portions or whole pudding, wrapped well, for up to two months. Thaw in the refrigerator overnight. The pudding may be a little softer after freezing, but the flavor remains every bit as scrumptious.

Reheating

To revive that sticky, warm comfort, simply reheat the pudding in the microwave for a minute or two per serving, or cover with foil and warm in a 325°F oven until heated through. Those saucy layers will come back to life—just add your favorite topping and enjoy as if it were fresh from the oven!

FAQs

Can I use frozen rhubarb for this recipe?

Absolutely! If using frozen rhubarb, don’t thaw—just add it straight to the dish and sprinkle the sugar on top. You might need to bake a few minutes longer due to the extra moisture.

Is it possible to make Baked Sticky Rhubarb Pudding gluten-free?

Yes! Substitute a quality 1-for-1 gluten-free flour blend for the all-purpose flour. The texture turns out beautifully tender, and the self-saucing magic still happens without a hitch.

Can I add strawberries or other fruits?

Definitely—strawberries pair delightfully with rhubarb and add sweetness. Replace up to half the rhubarb with hulled, quartered strawberries for a more mellow, berry-forward version of Baked Sticky Rhubarb Pudding.

What’s the best way to serve leftovers?

Leftover pudding is wonderful cold, but it truly shines when gently reheated and topped with something creamy. Try a dollop of Greek yogurt or, for extra decadence, a drizzle of heavy cream.

Can I prepare this dessert ahead of time?

You can assemble the whole dish a few hours ahead, cover, and refrigerate. When you’re ready for dessert, simply bake as directed—just expect it to take an extra five to ten minutes to come to that sticky, sauce-filled finish.

Final Thoughts

There’s nothing quite like bringing a bubbling dish of Baked Sticky Rhubarb Pudding to the table—the aroma alone makes everyone smile. If you love the magic of simple ingredients turning into something wonderful, this is a recipe you absolutely have to try. Trust me, your spring and summer dessert game just found its new star!

Baked Sticky Rhubarb Pudding Recipe

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4.7 from 24 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Indulge in the comforting sweetness of this Baked Sticky Rhubarb Pudding, a delightful dessert that combines the tartness of rhubarb with a luscious sticky sauce.

Ingredients

Scale

Rhubarb Layer:

2 cups fresh rhubarb, chopped
1/2 cup granulated sugar

Pudding Batter:

1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons melted butter
1 teaspoon vanilla extract

Boiling Water:

1 cup boiling water

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Instructions

Preheat and Prepare: Preheat the oven to 350°F. Grease a 9-inch square baking dish. Spread rhubarb and sugar in the dish.
Mix Dry Ingredients: Combine flour, brown sugar, baking powder, and salt in a bowl.
Add Wet Ingredients: Stir in milk, butter, and vanilla. Pour over rhubarb.
Add Water: Gently pour boiling water over the batter.
Bake: Bake for 45–50 minutes until golden and set.
Serve: Let cool slightly before serving.