Baked Sticky Rhubarb Pudding

This baked sticky rhubarb pudding is a beloved dessert in our household, marrying tart rhubarb with a luscious gooey topping that forms right in the oven. The magic happens as the batter bakes and the sauce bubbles up from the bottom, surrounding every bite in sticky sweetness. It’s the kind of recipe I reach for whenever rhubarb season arrives, and it always disappears within minutes at family get-togethers.

I first made this for a Sunday dinner when our garden was overflowing with rhubarb. It turned into an instant classic—everyone now asks when I’ll be making “sticky pudding” again.

Ingredients

• Rhubarb: Diced, three cups. Select stalks that are firm and bright pink for best flavor and minimal strings.
• All-purpose flour: One cup. Go for unbleached for a tender crumb.
• Granulated sugar: Two-thirds cup. Enhances both sweetness and structure.
• Milk: One-third cup. Whole milk is best for richness, but any milk can work.
• Butter, melted and slightly cooled: Two-thirds cup. Choose unsalted for control over saltiness.
• Baking powder: One teaspoon. Guarantees lift and a light texture.
• Salt: One-quarter teaspoon. Balances the flavors and enriches the sweetness.
• Vanilla extract: Half a teaspoon. Adds warmth and rounds out the tartness of the rhubarb.
• Powdered sugar: One cup. For the sweet top layer and extra gooeyness.
• Cornstarch: One tablespoon. Helps thicken the pudding’s sauce as it bakes.
• Water: One cup. Creates the signature sticky layer beneath the cake.

Step-by-Step Instructions

Preheat the Oven:

Begin by setting your oven to three hundred fifty degrees Fahrenheit. Let the oven preheat fully so your pudding bakes evenly throughout.

Prepare the Rhubarb:

Rinse your rhubarb thoroughly, then dice it into half-inch pieces. Spread the diced rhubarb in an even layer at the bottom of a greased nine-inch square baking pan so every portion will have plenty of fruit.

Make the Batter:

In a large mixing bowl, whisk together the flour, granulated sugar, milk, melted butter, baking powder, salt, and vanilla extract. Mix until silky and totally free of dry bits. The batter will be thick but smooth, which ensures a tender cake layer over your fruit.

Pour the Batter:

Carefully transfer your batter over the rhubarb layer in the pan. Use a spatula to nudge it gently into the corners, making sure the rhubarb is fully hidden underneath. This even layer traps the steam and creates the pudding’s characteristic texture.

Prepare the Topping:

In a separate small bowl, combine powdered sugar and cornstarch. Sprinkle this sweet powder along the top of the batter, covering it edge to edge for even caramelization and a glossy finish.

Add Water:

Slowly pour one cup of cool water over the surface of the powdered sugar mixture. Work gently so you do not disturb the layers beneath. This liquid will sink through and develop the rich sticky sauce as the pudding bakes.

Bake the Pudding:

Pop the pan into your preheated oven and bake for one hour. Watch as the top turns golden brown and develops tiny craters. Check doneness by inserting a toothpick into the center—if it comes out clean, you are all set.

Cool the Pudding:

Once out of the oven, let the pudding sit five to ten minutes to settle. This cooling step is essential because it allows the saucy bottom layer to thicken and makes scooping much easier.

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The star here for me will always be that glossy tart rhubarb. My grandmother grew her own and taught me to wait for the first really pink stalks for the brightest taste. To this day, the scent reminds me of her sunny kitchen.

Storage Tips

Leftovers store well covered in the refrigerator for up to five days. For the best texture, reheat portions in the microwave or a low oven until just warm. If you wish to freeze, let the pudding cool fully first, then portion into airtight containers. Thaw overnight in the fridge and rewarm gently.

Ingredient Substitutions

If fresh rhubarb is unavailable you can use frozen rhubarb—just thaw and blot dry before using to reduce excess liquid. For a dairy-free version, swap the butter with plant-based margarine and use almond or oat milk. You can also add sliced strawberries to the rhubarb layer for a rosier flavor if you like.

Serving Suggestions

This pudding is best served warm with a generous scoop of vanilla ice cream or a dollop of lightly whipped cream. If you are feeling adventurous, a drizzle of custard or creme anglaise complements the tanginess of rhubarb beautifully. For a spring brunch, serve small squares with fresh berries.

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Take this recipe and delight in the nostalgia of rhubarb pudding—it’s sure to become a family classic for you too.

Frequently Asked Questions

→ How do I prevent the pudding from becoming too soggy?

Ensure you use the exact water amount and bake until the center sets. Excess rhubarb moisture can be reduced by patting it dry after dicing.

→ Can I substitute another fruit instead of rhubarb?

Yes, tart fruits like raspberries or mixed berries can work well, as they create a similar balance of tang and sweetness.

→ What’s the ideal way to serve this dessert?

Serve warm, straight from the oven, with a dollop of whipped cream or a scoop of vanilla ice cream for best flavor contrast.

→ How can I store leftovers?

Cool completely, then cover and refrigerate. Reheat gently in the oven or microwave to revive its texture.

→ What type of pan works best?

A 9-inch square baking pan offers even heat. Glass or ceramic pans give best results for consistent baking.

→ Can I make this dessert vegan?

Use plant-based butter and a milk alternative. The result may differ slightly but will still be delicious.