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 the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with non-stick spray and set aside.
Chop enough rhubarb to measure 3 cups, then spread it evenly across the bottom of the prepared dish. - In a mixing bowl, whisk together the flour, sugar, and baking powder.
Add the milk and melted butter, stirring until the batter is smooth and well combined. - Pour the batter evenly over the rhubarb layer.
In a separate bowl, whisk together the powdered sugar and cornstarch, then sprinkle it evenly over the batter.
Carefully pour the water over the top without stirring. - Bake for 1 hour, or until set and golden on top.
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.
Final Thoughts
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 the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with non-stick spray and set aside.
Chop enough rhubarb to measure 3 cups, then spread it evenly across the bottom of the prepared dish. - In a mixing bowl, whisk together the flour, sugar, and baking powder.
Add the milk and melted butter, stirring until the batter is smooth and well combined. - Pour the batter evenly over the rhubarb layer.
In a separate bowl, whisk together the powdered sugar and cornstarch, then sprinkle it evenly over the batter.
Carefully pour the water over the top without stirring. - Bake for 1 hour, or until set and golden on top.
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
- Category: Dessert