Baked Sticky Rhubarb Pudding Recipe

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If you’re looking for a dessert that’s bursting with tangy, sweet flavor and a wonderfully gooey texture, then this Baked Sticky Rhubarb Pudding Recipe is about to become your new favorite. Imagine tender rhubarb softened in a sugary embrace, topped with a fluffy yet dense cake layer, all drenched in a luscious sticky sauce that pools deliciously beneath every bite. It’s comfort food that feels special, perfect for sharing with loved ones or sneaking a warm spoonful yourself after a long day.

Ingredients You’ll Need

Every ingredient in this recipe is straightforward but absolutely essential, each playing a unique role in building that perfect harmony of tartness, sweetness, and moisture that defines this pudding.

• 4 cups chopped rhubarb: The star of the dish, offering bright tart notes that balance perfectly with the sugars.
• 1 cup granulated sugar (for the rhubarb layer): Sweetens and softens the rhubarb as it macerates, mellowing its sharpness.
• 1 tablespoon lemon juice: Adds a fresh acidity to enhance the rhubarb’s flavor and brighten the whole pudding.
• 1 1/2 cups all-purpose flour: The base for your cake batter, giving structure without weighing it down.
• 2 teaspoons baking powder: The leavening agent that ensures a light and tender crumb on top.
• 1/4 teaspoon salt: Balances sweetness and deepens all the flavors.
• 1/2 cup unsalted butter, softened: Adds richness and moisture to the batter, making it delectably tender.
• 3/4 cup granulated sugar (for the cake layer): Sweetens the cake and helps create that golden crust.
• 2 large eggs: Bind the ingredients together and give the cake its lovely rise.
• 1 teaspoon vanilla extract: Brings warmth and depth to the batter’s flavor.
• 3/4 cup milk: Moistens the batter and helps merge all flavors beautifully.
• 1/2 cup boiling water (for the topping sauce): Melts the brown sugar into a sticky, syrupy glaze.
• 1/2 cup packed brown sugar (for the topping sauce): Creates the rich, caramel notes that make the sauce irresistibly sticky and sweet.
• 1 tablespoon cornstarch (optional, for thicker sauce): Helps the sticky sauce hold its luscious consistency if desired.

How to Make Baked Sticky Rhubarb Pudding Recipe

Step 1: Prepare the Rhubarb Layer

Start by preheating your oven to 350°F (175°C) and greasing a 9×9-inch baking dish. Toss the chopped rhubarb with 1 cup granulated sugar and lemon juice in a bowl, mixing until all pieces are evenly coated. Spread this vibrant, tart mixture evenly across the bottom of your dish—this is the juicy foundation your Baked Sticky Rhubarb Pudding Recipe will build on.

Step 2: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. These dry ingredients create the tender structure of the pudding’s cake layer, so giving them a good mix ensures no lumps or uneven pockets in your batter.

Step 3: Cream Butter and Sugar

Using a large bowl and an electric mixer, beat the softened butter and 3/4 cup sugar until light and fluffy, usually about 3 to 4 minutes. This step is crucial because it traps air into the mix, promising a soft and airy cake topping for your pudding.

Step 4: Add Eggs and Vanilla

Now, add the eggs one at a time to the creamed butter and sugar, beating well after each addition. Then stir in the vanilla extract, which will infuse your pudding with a warm, inviting aroma.

Step 5: Combine Dry and Wet Ingredients

Gradually incorporate the flour mixture into the wet ingredients, alternating with the milk. This alternating method helps keep the batter smooth and prevents it from getting tough, ensuring the cake layer stays tender yet sturdy enough to hold the sauce.

Step 6: Assemble the Pudding

Gently spoon the batter over the rhubarb layer in your baking dish, spreading it evenly without disturbing the fruit underneath. This layering is how the Baked Sticky Rhubarb Pudding Recipe achieves that wonderful contrast of textures—moist fruit beneath and soft cake above.

Step 7: Prepare the Topping Sauce

In a small bowl, whisk together boiling water, brown sugar, and cornstarch if you want a thicker sauce. Pour this magic syrup over the batter without stirring; it will sink down during baking and create that signature sticky layer that makes this pudding unforgettable.

Step 8: Bake to Perfection

Bake your assembled pudding for 40 to 45 minutes until the top is beautifully golden and a toothpick inserted in the center comes out clean. The timer might tempt you, but patience pays off here—letting it bake fully guarantees a gooey, sticky rhubarb sauce at the bottom with an irresistible cake topping.

Step 9: Cool Slightly and Serve Warm

Allow the pudding to cool for a few minutes in the pan—this rest time lets the sticky sauce thicken just enough to cling perfectly to every bite. Serve warm with vanilla ice cream, custard, or whipped cream to elevate your Baked Sticky Rhubarb Pudding Recipe experience into pure indulgence.

How to Serve Baked Sticky Rhubarb Pudding Recipe

Garnishes

Top your pudding with a generous scoop of creamy vanilla ice cream or dollop of freshly whipped cream; the coolness balances the warm, sticky sweetness beautifully. Fresh mint leaves or a light dusting of powdered sugar can add a pretty finishing touch and a slight hint of freshness that complements the rhubarb’s tartness.

Side Dishes

Though this pudding is delightful on its own, serving it alongside a smooth vanilla custard or a drizzle of thick cream can elevate the experience. For a more rustic touch, a cup of strong black tea or coffee pairs perfectly to cut through the sweetness and refresh your palate with each bite.

Creative Ways to Present

Try spooning the pudding into individual ramekins for an elegant presentation that makes each serving feel special. Another fun idea is layering the dessert in a glass trifle bowl with whipped cream and crushed biscuits for a stunning party centerpiece variation on the classic Baked Sticky Rhubarb Pudding Recipe.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (and it’s hard not to), cover the pudding tightly with plastic wrap or foil and keep it in the refrigerator for up to three days. The sticky sauce will continue to thicken, and flavors deepen, making the next day’s serving just as delicious.

Freezing

You can freeze the Baked Sticky Rhubarb Pudding Recipe by wrapping it well in airtight foil or placing individual portions in freezer-safe containers. It holds up well frozen for up to two months—just thaw overnight in the fridge before reheating.

Reheating

To bring this pudding back to warm, comforting life, reheat individual servings in the microwave for about 45 seconds to one minute or warm the entire dish in a 325°F oven for 15 to 20 minutes, covered with foil to prevent drying out. Serve with your favorite cool topping for an irresistible contrast.

FAQs

Can I use frozen rhubarb for this recipe?

Absolutely! Frozen rhubarb works well as a convenient alternative. Just be sure to thaw and drain any excess liquid before mixing it with the sugar and lemon juice to avoid a watery pudding.

Is it possible to make this pudding gluten-free?

Yes, you can swap the all-purpose flour for a gluten-free baking blend that measures cup-for-cup. Keep the baking powder gluten-free as well, and your pudding will still turn out deliciously tender.

What can I use instead of cornstarch for thickening the sauce?

If you don’t have cornstarch, arrowroot powder or potato starch can be used in equal amounts. Otherwise, you can skip it entirely—the sauce will just be a bit thinner but still sticky and tasty.

Can I make this pudding vegan?

For a vegan twist, substitute butter with a plant-based alternative, use flax eggs (ground flaxseed mixed with water) instead of chicken eggs, and replace milk with your favorite non-dairy option. The flavor might differ slightly but will remain delightfully tasty.

How do I know when the pudding is perfectly baked?

Look for a golden top and check by inserting a toothpick or skewer in the center; it should come out clean or with a few moist crumbs. The beauty of this pudding is its gooey rhubarb sauce layer, which won’t bake solid but will bubble and thicken underneath the cake.

Final Thoughts

This Baked Sticky Rhubarb Pudding Recipe is one of those rare desserts that feels both comforting and exciting every time you make it. Its perfect balance of tartness, sweetness, and sticky gooey textures makes it impossible to resist sharing with friends or savoring solo. I hope you give it a try soon and enjoy every warm, luscious bite as much as I do.

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Baked Sticky Rhubarb Pudding Recipe

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3.9 from 88 reviews

• Author: admin
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Baked Sticky Rhubarb Pudding is a luscious dessert featuring tart rhubarb layered beneath a soft, buttery cake topped with a sticky, caramel-like sauce. Perfectly balanced between sweet and tangy, it’s a comforting treat best enjoyed warm with vanilla ice cream, custard, or whipped cream.

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Ingredients

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Rhubarb Layer

• 4 cups rhubarb, chopped
• 1 cup granulated sugar
• 1 tablespoon lemon juice

Cake Batter

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup milk

Topping Sauce

• 1/2 cup boiling water
• 1/2 cup packed brown sugar
• 1 tablespoon cornstarch (optional, for thicker sauce)

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Instructions

1. Preheat and prepare dish: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or similarly sized oven-safe dish to prevent sticking.
2. Prepare rhubarb layer: In a medium bowl, combine chopped rhubarb, 1 cup granulated sugar, and lemon juice. Stir until well mixed, then spread this mixture evenly in the bottom of the prepared baking dish. Let it macerate while you prepare the batter.
3. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
4. Cream butter and sugar: In a large bowl, cream the softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 3-4 minutes using a mixer.
5. Add eggs and vanilla: Beat in eggs, one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next.
6. Combine batter: Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix gently until smooth and just combined—avoid overmixing to keep the cake tender.
7. Assemble layers: Spoon the batter evenly over the rhubarb mixture in the baking dish and gently spread it to cover the rhubarb completely.
8. Prepare topping sauce: In a small bowl, whisk together boiling water, brown sugar, and cornstarch (if using) until well combined to form the sticky topping sauce. Pour this sauce evenly over the batter without stirring.
9. Bake: Place the baking dish in the oven and bake for 40-45 minutes, until the top is golden brown and a toothpick inserted into the cake comes out clean. The sauce beneath will be thick and gooey.
10. Cool and serve: Allow the pudding to cool slightly before serving. Serve warm with vanilla ice cream, custard, or whipped cream for extra indulgence.

Notes

• You can omit the cornstarch for a thinner, more syrup-like topping sauce.
• Ensure rhubarb is chopped evenly for consistent cooking.
• For extra flavor, try adding a pinch of ground ginger or cinnamon to the batter.
• Leftovers can be refrigerated and gently reheated; sauce may thicken further when chilled.
• This pudding pairs wonderfully with vanilla ice cream or warm custard for a comforting dessert.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British