Baked Sticky Rhubarb Pudding

Name: Baked Sticky Rhubarb Pudding
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 3 cups chopped rhubarb (fresh or frozen); ½ cup granulated sugar; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup brown sugar; ½ cup milk; ¼ cup unsalted butter, melted; 1 egg; 1 teaspoon vanilla extract; ¾ cup boiling water; ½ cup brown sugar

Posted on May 29, 2025

Golden baked rhubarb pudding with a gooey sauce, served warm with vanilla ice cream.

Dessert

Jump to Recipe

Looking for a cozy dessert that’s both sweet and tangy? This Baked Sticky Rhubarb Pudding is your new go-to! It’s the perfect mix of gooey, caramel-like sponge and juicy rhubarb that melts in your mouth. It’s super easy to make and bakes up golden and bubbling with flavor. Whether you’re using garden-fresh rhubarb or frozen, this pudding brings a warm, nostalgic feel to the table.

Why You’ll Love This Recipe

This Baked Sticky Rhubarb Pudding is the kind of dessert that feels like a warm hug. It’s quick to whip up, requires simple pantry ingredients, and delivers big flavor with minimal effort. The tartness of rhubarb balances perfectly with the rich, sticky sponge—no overly sweet desserts here! Plus, it’s versatile enough for a cozy weeknight treat or a rustic spring brunch.

Ingredients

You won’t need anything fancy to make this delicious pudding—just some fresh (or frozen) rhubarb and a few baking staples. Here’s what to gather before you start:

For the rhubarb base:

3 cups chopped rhubarb (fresh or frozen)
½ cup granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract

For the sponge topping:

1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup brown sugar
½ cup milk
¼ cup unsalted butter, melted
1 egg
1 teaspoon vanilla extract

For the sticky sauce:

¾ cup boiling water
½ cup brown sugar

Instructions

This pudding is simple to make—just layer, mix, and bake. Let’s walk through it step-by-step:

1. Prep the oven and dish

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch baking dish or an 8×8 square pan.

2. Make the rhubarb base

In the baking dish, toss together the chopped rhubarb, granulated sugar, lemon juice, and vanilla extract. Spread it out evenly.

3. Mix the sponge batter

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and brown sugar.
In another bowl, combine the milk, melted butter, egg, and vanilla extract.
Pour the wet ingredients into the dry and mix until just combined—don’t overmix.

4. Layer the sponge

Spoon the batter over the rhubarb base. Use the back of the spoon to gently spread it—don’t worry if it doesn’t cover perfectly.

5. Pour the sticky sauce

Stir the brown sugar into the boiling water until dissolved. Slowly pour this mixture over the batter. Yes, it looks weird—but trust the process!

6. Bake!

Place the dish in the oven and bake for 40–45 minutes, or until the top is golden and a toothpick inserted into the sponge comes out clean.

7. Cool and serve

Let it sit for 10–15 minutes so the sauce thickens. Serve warm with ice cream, whipped cream, or custard.

Servings and Timing

This Baked Sticky Rhubarb Pudding is the perfect size for sharing. It makes 6 generous servings or 8 smaller portions, depending on how much you love dessert (no judgment here!).

Total Time:

Prep Time: 15 minutes
Bake Time: 40–45 minutes
Cool Time: 10–15 minutes

Tips and Variations

Want to make this pudding your own? Here are some easy ways to tweak it:

No rhubarb? Try using chopped apples, strawberries, or a mix! Just keep the total fruit amount to about 3 cups.
Make it dairy-free: Swap the milk for almond or oat milk, and use a plant-based butter.
Add a crunch: Sprinkle chopped nuts like pecans or almonds over the top before baking.
Spice it up: Add ½ teaspoon of ground ginger or cinnamon to the batter for a cozy twist.
Serve it chilled: Leftovers taste amazing cold too—great with Greek yogurt for breakfast (we won’t tell!).

Storage

Let the pudding cool completely, then cover the dish with foil or transfer it to an airtight container. Store it in the fridge for up to 4 days.

To reheat, simply microwave individual portions for 30–45 seconds until warm. You can also reheat the whole dish in the oven at 300°F (150°C) for about 15 minutes. Add a splash of milk or cream if it looks a little dry—this brings it right back to life!

Frequently Asked Questions

1. Can I use frozen rhubarb?
Yes! No need to thaw—just toss it in with the sugar and lemon juice as directed.

2. Is this pudding really supposed to have sauce at the bottom?
Absolutely! That’s the magic—sticky, sweet sauce forms underneath as it bakes.

3. Can I make this ahead of time?
Yes. Bake it, cool completely, and reheat when ready to serve. It’s just as good the next day!

4. Can I reduce the sugar?
You can cut a bit from the sponge or sauce, but keep enough for the rhubarb to balance its tartness.

5. What’s the best way to serve this?
Warm, with a scoop of vanilla ice cream, whipped cream, or custard. Heaven!

6. Can I make this gluten-free?
Yes—swap the all-purpose flour for a gluten-free blend that includes xanthan gum.

7. Can I double the recipe?
Totally! Just bake it in a 9×13-inch dish and add 5–10 more minutes of baking time.

Conclusion

If you’re craving a dessert that’s a little nostalgic, a little tangy, and a whole lot comforting, this Baked Sticky Rhubarb Pudding is the one to try. It’s simple, satisfying, and always a crowd-pleaser—whether it’s for a quiet evening or a family get-together.

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Baked Sticky Rhubarb Pudding

Why You’ll Love This Recipe