Baked Sticky Rhubarb Pudding: A Sweet-Tart Comfort Dessert

Introduction

Looking for a cozy, old-fashioned dessert that celebrates the tangy brightness of rhubarb? This Baked Sticky Rhubarb Pudding is a warm, gooey, buttery treat with a caramelized rhubarb topping and a tender cake-like base. Perfect for spring and summer, this dessert is a delightful balance of sweet, tart, and sticky—best served with a scoop of vanilla ice cream or a dollop of whipped cream.

Easy to make and even easier to love, this pudding is a nostalgic crowd-pleaser that’s ready in under an hour.

Why You’ll Love This Rhubarb Pudding

• Sweet-tart perfection – Rhubarb’s natural acidity shines against the buttery cake.
• Comforting texture – Crisp edges with a soft, sticky center.
• Simple ingredients – Pantry staples + fresh rhubarb.
• Versatile – Serve warm, cold, or with custard for a classic touch.
• Great for gatherings – Doubles easily for a crowd.

Step-by-Step Recipe

Ingredients (Serves 6-8)

For the Rhubarb Layer:

• 3 cups fresh rhubarb, chopped into ½-inch pieces
• ½ cup granulated sugar
• 1 tbsp lemon juice

For the Pudding Batter:

• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup milk

For Serving (Optional):

• Vanilla ice cream or whipped cream
• Powdered sugar, for dusting

Step 1: Prep the Rhubarb

1. Preheat oven to 350°F (175°C). Grease a 9-inch square or round baking dish.
2. Toss rhubarb, sugar, and lemon juice in the dish. Spread evenly.

Step 2: Make the Batter

1. In a bowl, whisk flour, baking powder, and salt.
2. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
3. Alternate adding flour mixture and milk, mixing just until combined.

Step 3: Bake

1. Pour batter over rhubarb and smooth the top.
2. Bake for 35-40 minutes until golden and a toothpick comes out clean.

Step 4: Serve

1. Let cool 10 minutes, then invert onto a plate (or serve directly from the dish).
2. Top with ice cream or a dusting of powdered sugar.

Pro Tip: For extra caramelization, broil for 1-2 minutes before serving!

FAQs

Q: Can I use frozen rhubarb?

A: Yes! Thaw and drain well to avoid excess liquid.

Q: How do I store leftovers?

A: Cover and refrigerate for up to 3 days—reheat before serving.

Q: Can I make it gluten-free?

A: Use a 1:1 GF flour blend and check baking powder is GF.

Q: Is this similar to a rhubarb crisp?

A: No, this is a cake-pudding hybrid with a sticky rhubarb bottom layer.

Q: Can I add strawberries?

A: Yes! Replace 1 cup rhubarb with strawberries for a classic combo.

Tips for the Best Rhubarb Pudding

• Don’t overmix batter – Keeps the texture tender.
• Use fresh rhubarb – Frozen can make the pudding soggy.
• Serve warm – Maximizes the gooey texture.
• Double the rhubarb – For extra tangy goodness.

Common Mistakes to Avoid

• Undercooking – The center should spring back when lightly pressed.
• Skipping the lemon juice – Balances the rhubarb’s tartness.
• Overcrowding the dish – Spread rhubarb evenly for even baking.

Conclusion

This Baked Sticky Rhubarb Pudding is a nostalgic, comforting dessert that highlights the best of seasonal rhubarb. Simple to make and impossible to resist, it’s the perfect way to end any meal.

Baked Sticky Rhubarb Pudding: A Sweet-Tart Comfort Dessert

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• Author: Lara Smith
• Total Time: 40 mins

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Description

Enjoy a delightful dessert with this Baked Sticky Rhubarb Pudding recipe! This sweet and tangy treat is perfect for rhubarb lovers, combining tender rhubarb with a rich, sticky pudding.

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Ingredients

Scale 1x2x3x

4 cups rhubarb, chopped

1 cup granulated sugar

1 tablespoon lemon juice

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1 teaspoon vanilla extract

1 large egg

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup milk

1/2 cup heavy cream

1/4 cup light corn syrup

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Spread the chopped rhubarb evenly in the prepared baking dish. Sprinkle with granulated sugar and lemon juice. Set aside.

In a large mixing bowl, cream together the softened butter, brown sugar, and vanilla extract until light and fluffy. Beat in the egg.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, until well combined.

Pour the batter over the rhubarb in the baking dish, spreading it evenly.

In a small saucepan, heat the heavy cream and light corn syrup over medium heat until just warmed. Pour the mixture over the batter in the baking dish.

Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Allow to cool slightly before serving. Serve warm, optionally with a scoop of vanilla ice cream or whipped cream.