Get ready to fall head over heels for Baked Sticky Rhubarb Pudding, a dessert that’s as cozy and nostalgic as it is impressive. Tart rhubarb hides beneath a golden, tender cake, while a magical toffee-like sauce forms underneath—no extra stirring or fuss required. The stunning color and vibrant flavor of rhubarb shine in every bite, making it a beloved showstopper that’s both unfussy and unforgettable. Whether you brighten up a family dinner or bring new life to spring’s first harvest, this pudding is sure to charm everyone at the table.
Ingredients You’ll Need
You don’t need anything fancy to make a truly memorable Baked Sticky Rhubarb Pudding—just a handful of essential ingredients that each bring something special to the table. From bright pink rhubarb to a hint of vanilla, every component is there for a reason: to create lovely textures and delicious contrast.
- Rhubarb (2 cups, chopped): Fresh or frozen rhubarb adds that signature tartness and a beautiful pink color—just thaw and drain if using frozen.
- Granulated sugar (3/4 cup): Balances the rhubarb’s tang and sweetens the cake batter.
- All-purpose flour (1 cup): Gives body and structure to the fluffy cake on top.
- Baking powder (1 1/2 teaspoons): Helps the pudding cake rise beautifully with a light crumb.
- Salt (1/4 teaspoon): Enhances every flavor and keeps the sweetness in check.
- Whole milk (1/2 cup): Keeps the batter soft, tender, and perfectly rich.
- Unsalted butter, melted (1/4 cup): Adds richness and flavor, while also creating a moist crumb.
- Vanilla extract (1 teaspoon): Brings warmth and depth that pairs beautifully with rhubarb.
- Cornstarch (1 tablespoon): Thickens the sticky pudding layer and helps the sauce form underneath.
- Brown sugar (1 cup): For deep, caramel notes in the pudding’s gooey base.
- Boiling water (1 cup): Activates the brown sugar and cornstarch, forming that irresistible saucy layer.
How to Make Baked Sticky Rhubarb Pudding
Step 1: Prep the Oven and Dish
Start by preheating your oven to 350°F (175°C). Lightly grease an 8-inch square baking dish—this ensures your Baked Sticky Rhubarb Pudding doesn’t stick and pops out in glorious, saucy slices.
Step 2: Layer the Rhubarb
Scatter the chopped rhubarb in an even layer in the bottom of your baking dish. This will be the juicy, tart base that lets its color and flavor shine through every bite.
Step 3: Mix the Batter
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. Once combined, stir in the milk, then pour in the melted butter and vanilla extract. Mix until a smooth, pourable batter comes together—it should look glossy and a bit thick.
Step 4: Pour and Spread the Batter
Gently pour the batter over the rhubarb in the baking dish. Use a spatula to spread it evenly over the fruit, but don’t worry about perfection—the magic happens as it bakes!
Step 5: Top with Sugar Mixture
In a separate small bowl, combine the brown sugar and cornstarch. Sprinkle this mixture evenly over the top of the batter. This step is essential for creating the pudding’s decadent, sticky sauce underneath.
Step 6: Add Boiling Water
Carefully pour the boiling water all over the top—don’t stir! This creates a steamy environment that transforms the base into that glorious, self-saucing pudding we all love.
Step 7: Bake to Perfection
Place the dish in the oven and bake for 45 to 50 minutes, until the top is puffed and golden, with a gooey layer peeking out underneath. Let it cool slightly so the sticky sauce can thicken just a little, then scoop and serve while still warm.
How to Serve Baked Sticky Rhubarb Pudding
Garnishes
A scoop of vanilla ice cream or a billow of fresh whipped cream is absolute perfection on warm Baked Sticky Rhubarb Pudding. For a finishing touch, try a shower of powdered sugar, a grating of lemon zest, or even some edible flowers for a springtime flourish.
Side Dishes
Pair this pudding with a pot of hot black tea, fresh strawberries, or tangy Greek yogurt. The natural tartness of the rhubarb is balanced beautifully with creamy, mild sides. Feeling bold? A drizzle of custard sauce makes every bite more luscious.
Creative Ways to Present
Serve individual portions in ramekins for a dinner party, or flip the whole pudding out onto a platter for a dramatic “ta-da!” at the table. You can also layer pieces in parfait glasses with cream for a playful, sophisticated twist on the homey original.
Make Ahead and Storage
Storing Leftovers
Store leftover Baked Sticky Rhubarb Pudding covered in the refrigerator for up to three days. The flavors continue to meld, and the pudding will become even gooier and more delicious as it sits.
Freezing
Yes, you can freeze this pudding! Allow it to cool completely, then transfer portions to airtight containers or wrap the baking dish tightly with foil. Freeze for up to two months—when a craving strikes, a taste of comfort will be waiting.
Reheating
Reheat leftovers gently in the microwave, or cover and warm in a 325°F oven until heated through and the sauce is bubbling. Add a splash of water if the pudding seems a bit thick, and enjoy that just-baked taste all over again.
FAQs
Can I use frozen rhubarb for Baked Sticky Rhubarb Pudding?
Absolutely! Just thaw the rhubarb completely and drain any excess liquid before adding it to the dish. This keeps the texture of the pudding perfect and prevents it from becoming too watery.
What if I don’t have cornstarch?
You can substitute an equal amount of arrowroot powder or even use all-purpose flour in a pinch, but cornstarch really helps create the silkiest sauce layer in your Baked Sticky Rhubarb Pudding.
Can I make this with other fruits?
Definitely! Try swapping in half strawberries or apples for a new twist—just keep the total quantity to about two cups, and enjoy your own spin on this classic.
Is this pudding very sweet?
The balance is just right: the sugar creates the sticky sauce and cake, while the tangy rhubarb keeps things bright. If you like your desserts a little less sweet, reduce the granulated sugar in the batter by a couple of tablespoons.
Why does the pudding make its own sauce?
It’s culinary magic! When you pour hot water over the sugar topping, it sinks through the batter to the rhubarb, creating that signature sticky sauce as it bakes underneath the cake portion.
Final Thoughts
If you’ve never experienced the magic of Baked Sticky Rhubarb Pudding, this is your sign to try it. There’s just something about that tender, golden cake, the pop of vibrant rhubarb, and the gooey caramel sauce that makes every bite feel like a special occasion. Gather your favorite people, serve this beauty warm, and watch it disappear—there won’t be leftovers for long!
Print
Baked Sticky Rhubarb Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: British-American
- Diet: Vegetarian
Description
Indulge in the delightful sweetness of this Baked Sticky Rhubarb Pudding, a classic dessert that features a luscious rhubarb layer topped with a golden, cake-like crust and a rich, sticky sauce. Perfect for satisfying your cravings for a comforting and fruity treat.
Ingredients
Rhubarb Layer:
- 2 cups chopped rhubarb (fresh or frozen)
- 3/4 cup granulated sugar
Batter:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Sauce Topping:
- 1 tablespoon cornstarch
- 1 cup brown sugar
- 1 cup boiling water
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease an 8-inch square baking dish. Spread chopped rhubarb in the dish.
- Mix Batter: Combine flour, granulated sugar, baking powder, and salt in a bowl. Add milk, melted butter, and vanilla, mix into a batter, and pour over rhubarb.
- Add Topping: Mix cornstarch and brown sugar, sprinkle over batter. Pour boiling water over without mixing.
- Bake: Bake for 45-50 minutes until golden and set with a sticky layer below. Serve warm.
Notes
- This dessert forms a self-saucing layer under the cake top.
- Try substituting some rhubarb with strawberries for a fruity variation.
- Frozen rhubarb can be used; thaw and drain before incorporating.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 39 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
