Baked Sticky Rhubarb Pudding Recipe: A Sweet and Gooey Old-Fashioned Dessert You’ll Crave!
Looking for a warm, sticky, fruit-filled dessert that feels like a comforting hug in every bite? This Baked Sticky Rhubarb Pudding is the ultimate crowd-pleaser. With tender pieces of tart rhubarb under a soft vanilla cake and a magical self-saucing layer that forms as it bakes, this old-school pudding will make your kitchen smell like home.
Perfect for spring or early summer when rhubarb is in season—but equally delicious year-round if you’re using frozen rhubarb!
Ingredients
For the Fruit Layer:
- 3 cups rhubarb, diced into ½-inch pieces
(fresh or frozen, thawed and drained if using frozen)
For the Batter:
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1/3 cup whole milk
- 2/3 cup unsalted butter, melted and slightly cooled
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
For the Self-Saucing Topping:
- 1 cup powdered sugar
- 1 tablespoon cornstarch
- 1 cup hot water
- Instructions
Step 1: Prepare Your Pan & Rhubarb
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9-inch square baking dish with butter or non-stick spray.
- Spread the diced rhubarb evenly across the bottom of the dish.
Pro tip: If your rhubarb is extra tart, sprinkle a tablespoon of sugar over it for a slightly sweeter finish.
Step 2: Make the Cake Batter
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the milk, melted butter, and vanilla extract. Stir until smooth and well combined.
- Pour the batter gently over the rhubarb in the baking dish and spread it evenly using a spatula. Do not stir.
- Step 3: Create the Magical Sauce Layer
- In a separate small bowl, mix the powdered sugar with cornstarch.
- Sprinkle this dry mixture evenly over the batter layer.
- Slowly pour the hot water over the entire dish. Don’t mix! Just pour it carefully over the back of a spoon to help distribute the water gently and evenly.
This unusual step is the secret to getting that gooey pudding-like bottom layer once baked.
Step 4: Bake
- Bake uncovered for 55 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out mostly clean (the bottom will still be sticky and saucy).
- Remove from the oven and allow to cool slightly for 10 to 15 minutes before serving.
- Serving Suggestions
- Serve warm in bowls with a generous scoop of vanilla ice cream, whipped cream, or even a drizzle of cold cream.
- Garnish with fresh mint or a dusting of powdered sugar for an extra elegant touch.
- Storage Tips
- Refrigerate leftovers in an airtight container for up to 3 days.
- To reheat, warm individual portions in the microwave for 30–45 seconds until soft and gooey again.
- Variations You Can Try
- Strawberry-Rhubarb: Replace 1 cup of the rhubarb with chopped strawberries.
- Spiced Version: Add 1/2 tsp cinnamon or a pinch of nutmeg to the batter for a cozy twist.
- Citrusy Kick: Add the zest of one orange or lemon to the batter.
- Nutrition Information (per serving)
- Calories: ~350 kcal
- Fat: 18g
- Carbs: 45g
- Sugar: 30g
- Protein: 2g
- Serving Size: Makes 8 portions
- Why This Recipe Works
This dessert is like magic in the oven. The batter floats to the top while the sugary water and fruit transform into a syrupy base. It’s incredibly simple—no electric mixer needed—and guaranteed to impress your guests or satisfy your sweet tooth on a rainy day.