This Baked Sticky Rhubarb Pudding is a comforting dessert that combines tender rhubarb with a soft cake-like batter and a rich, sticky sauce that forms during baking. It’s warm, sweet-tart, and incredibly satisfying—especially when served with a scoop of vanilla ice cream.
A classic British-style pudding made easy, with fresh rhubarb and pantry staples!
Why You’ll Love This Recipe:
- 🥄 No Mixer Needed: Just mix by hand—simple ingredients, no fancy tools required.
- 🌸 Seasonal Perfection: Highlights the tart flavor of spring rhubarb in a cozy baked form.
- 🧈 Warm & Sticky: The topping becomes a gooey, caramel-like sauce as it bakes.
- 🧁 Comfort Food Magic: Perfect for family dinners or afternoon tea.
- 🔥 Self-Saucing Wonder: The hot water trick creates a rich sauce while baking—no extra steps needed!
Ingredients (Serves 6–8):
For the Pudding Base:
- 2½ cups chopped fresh rhubarb (about 3–4 stalks, cut into ½-inch pieces)
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup milk
- ¼ cup unsalted butter , melted
- 1 tsp vanilla extract
For the Topping:
- 1 cup powdered sugar
- 1 tbsp cornstarch
- 1¼ cups hot water
Instructions:
Step 1: Preheat Oven & Prepare Pan
Preheat your oven to 350°F (175°C) .
Grease a 9-inch square baking dish (glass or ceramic works best) with butter or non-stick spray.
Step 2: Layer the Rhubarb
Chop the rhubarb into ½-inch pieces and spread evenly across the bottom of the prepared baking dish.
Set aside while you make the batter.
Step 3: Make the Pudding Batter
In a medium bowl, whisk together:
- Flour
- Sugar
- Baking powder
- Salt
In another small bowl (or corner of the same one), combine:
- Milk
- Melted butter
- Vanilla extract
Pour the wet ingredients into the dry and stir until just combined. The mixture will be slightly thick but pourable—like pancake batter.
Gently spoon the batter over the rhubarb layer, spreading it out evenly.
Step 4: Add the Sticky Topping
In a small bowl, mix:
- Powdered sugar
- Cornstarch
Sprinkle this mixture evenly over the top of the batter.
Then, carefully pour the hot water over the top. Use the back of a spoon to gently control the flow and prevent the topping from sinking too fast.
⚠️ It may look strange—but trust the process! The topping will become a luscious sauce as it bakes.
Step 5: Bake Until Golden & Bubbling
Place the baking dish on a rimmed baking sheet (to catch any overflow) and bake for 55–65 minutes , or until the top is golden brown and bubbling around the edges.
The pudding should puff up and develop a crisp top, while the bottom layer turns into a sticky, syrupy sauce.
Step 6: Cool Slightly and Serve
Let the pudding cool for 10–15 minutes before serving. This allows the sauce to settle and thicken slightly.
Serve warm, straight from the pan, topped with:
- A big scoop of vanilla ice cream
- A dollop of whipped cream
- Or enjoy it plain with a spoonful of Greek yogurt
Tips for Success:
- ❄️ Frozen Rhubarb Works Too: Thaw and drain well before using.
- 🧂 Don’t Skip the Cornstarch: It helps create the signature sticky sauce.
- 🔪 Use Hot Water Wisely: Helps activate the topping into a self-saucing layer—don’t stir after pouring.
- 🧁 Make Ahead Option: Reheat leftovers in the oven or microwave for best texture.
- 🍽️ Double the Topping: For an even richer sauce, double the powdered sugar-cornstarch topping.
Serving Suggestions:
- Ideal for weekend brunch or cozy evening desserts.
- Pair with coffee, black tea, or a glass of milk.
- Great at potlucks or family gatherings—serve straight from the pan.
Nutritional Information (per serving, approx. 8 servings):
- Calories: ~220 kcal
- Protein: ~2g
- Carbohydrates: ~35g
- Fat: ~9g
- Fiber: ~1g
- Sugar: ~25g
This Baked Sticky Rhubarb Pudding is a warm, comforting dessert that feels like a hug in a bowl. With its soft cake layer, tangy rhubarb, and sticky sauce that forms during baking, it’s a true crowd pleaser—even for those who aren’t typically fans of rhubarb.
So go ahead and make this today—you deserve every warm, gooey bite!
