Did you know that rhubarb desserts saw a 23% rise in Google searches last spring alone? With its bright tang and nostalgic flair, rhubarb is experiencing a full-blown culinary revival. One hidden gem riding this wave is the Baked Sticky Rhubarb Pudding – a gooey, caramelized comfort dessert that’s shockingly easy to make. If you’ve only used rhubarb in pies, this cake-like pudding will be a delightful surprise. Ready to sweeten your spring with a recipe that’s as charming as it is satisfying?
Why You’ll Love This Recipe
- Perfectly Balanced Flavors: Tart rhubarb meets sweet, buttery cake in every spoonful.
- Effortless Elegance: Comes together with pantry staples and a single baking dish.
- Old-Fashioned Charm: Feels like Grandma’s kitchen in every bite.
- Crowd-Pleaser: Ideal for family dinners, potlucks, or a solo treat with tea.
Ingredients
- 3 cups fresh rhubarb, chopped
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1 tsp baking powder
- 1/3 cup milk
- 2/3 cup unsalted butter, melted
- 1 cup powdered sugar
- 1 tbsp cornstarch
- 1 cup water
How to Make Baked Sticky Rhubarb Pudding
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan.
- Layer the rhubarb: Spread chopped rhubarb evenly across the bottom of the prepared pan.
- Mix the batter: In a medium bowl, whisk together flour, granulated sugar, and baking powder. Stir in milk and melted butter until a smooth batter forms.
- Pour and spread: Evenly pour the batter over the rhubarb, spreading gently with a spatula.
- Create the topping: In a separate small bowl, whisk together powdered sugar and cornstarch. Sprinkle this dry mix evenly over the batter.
- Add water: Slowly pour 1 cup of water over the entire surface without stirring.
- Bake: Transfer to the oven and cook for 1 hour, or until the top is golden brown and the edges are bubbling.
Helpful Tips
- Use fresh rhubarb when in season for the best flavor, but frozen works well too.
- Don’t stir after adding water—this creates the signature sticky, saucy bottom layer.
- Let it rest for 10 minutes after baking to allow the pudding to set and sauce to thicken.
Substitutions And Variations
- Fruit Swap: Try strawberries, raspberries, or a mix with rhubarb for a twist.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Dairy-Free: Substitute with almond milk and vegan butter.
- Spiced Up: Add a pinch of cinnamon or ginger to the batter for extra warmth.
Frequently Asked Questions
Can I make this pudding ahead of time? Yes! Bake it a day in advance and reheat gently in the oven or microwave before serving.
What should I serve with rhubarb pudding? Pairing it with a scoop of vanilla ice cream or a swirl of whipped cream enhances its warm, gooey decadence.
Can I freeze it? Absolutely. Freeze portions in airtight containers for up to 2 months. Thaw and reheat before serving.
Storage Instructions
- Room Temperature: Store covered for up to 1 day.
- Refrigerator: Keeps well for up to 4 days.
- Freezer: Freeze in single portions for easy dessert any time.
Conclusion
This Baked Sticky Rhubarb Pudding is more than just a dessert—it’s a warm hug in a dish. With minimal prep and maximum flavor, it’s the kind of sweet treat that transforms everyday ingredients into something unforgettable. Try it tonight, share it with someone you love, and don’t forget to explore more of our rhubarb delights to keep your taste buds dancing all season long!
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Baked Sticky Rhubarb Pudding
- Total Time: 1 hour 15 minutes
- Yield: 6-8 servings 1x
Description
Baked Sticky Rhubarb Pudding is a cozy, old-fashioned dessert with a sweet, gooey base and golden top. Try this simple recipe today!
Ingredients
3 cups fresh rhubarb, chopped
1 cup all-purpose flour
2/3 cup granulated sugar
1 tsp baking powder
1/3 cup milk
2/3 cup unsalted butter, melted
1 cup powdered sugar
1 tbsp cornstarch
1 cup water
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan.
Layer the rhubarb: Spread chopped rhubarb evenly across the bottom of the prepared pan.
Mix the batter: In a medium bowl, whisk together flour, granulated sugar, and baking powder. Stir in milk and melted butter until a smooth batter forms.
Pour and spread: Evenly pour the batter over the rhubarb, spreading gently with a spatula.
Create the topping: In a separate small bowl, whisk together powdered sugar and cornstarch. Sprinkle this dry mix evenly over the batter.
Add water: Slowly pour 1 cup of water over the entire surface without stirring.
Bake: Transfer to the oven and cook for 1 hour, or until the top is golden brown and the edges are bubbling.
Notes
Fresh or frozen rhubarb both work well.
Don’t stir after adding water; that creates the pudding layer.
Serve warm with ice cream or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 1 hour