Baked Sticky Rhubarb Pudding Recipe

Okay, picture this: a warm, sticky, golden-topped pudding with soft, tart rhubarb tucked underneath, bubbling up in all its jammy glory. It’s the kind of dessert that feels like a cozy hug in a bowl. This Baked Sticky Rhubarb Pudding is the sweet treat you didn’t know you needed—but trust me, once you try it, there’s no going back.

It’s got that magical mix of tangy and sweet, with a moist, tender sponge cake on top and a gooey rhubarb layer below. Serve it up warm with a scoop of vanilla ice cream or a drizzle of cream, and you’ve officially entered dessert heaven. And don’t worry—it’s super simple to pull together, no fancy techniques or hard-to-find ingredients. Just honest, comforting, soul-satisfying goodness.

This one’s a total show-stealer, whether you’re ending a dinner party on a high note or just treating yourself after a long day. Let’s make something amazing!

Why You’ll Love Baked Sticky Rhubarb Pudding

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile

Perfect for cozy weeknights or as a centerpiece dessert at any gathering. Imagine curling up with a bowl of this after dinner, or serving it to guests who immediately ask, “Can I get this recipe?”

Budget-Friendly

You probably already have everything you need—rhubarb (frozen works!), flour, sugar, butter, and a few baking staples. It proves you don’t need anything fancy to whip up something truly special.

Quick and Easy

Don’t let “pudding” scare you—this is a no-fuss recipe. The batter comes together quickly, and the oven does the heavy lifting. If you’re a beginner baker, this one’s got your name all over it.

Customizable

Want a citrusy zing? Add a little orange zest. Craving extra indulgence? Toss in white chocolate chips. You can easily make it your own, depending on what you love or what’s in your kitchen.

Crowd-Pleasing

Kids, adults, sweet-toothed friends—everyone loves it. The contrast of tart rhubarb and sweet, sticky topping makes this one totally irresistible.

Ingredients in Baked Sticky Rhubarb Pudding

Here’s the magic behind this dessert—it takes a handful of everyday ingredients and turns them into something spectacular:

Rhubarb

The hero of this dish! Rhubarb gives the pudding its signature tart kick, creating a bright, fruity contrast to the sweetness above.

Granulated Sugar

Helps balance rhubarb’s natural tang and caramelizes beautifully in the oven to add that sticky, golden finish.

All-Purpose Flour

Your classic base for a tender, fluffy sponge that soaks up all those delicious juices as it bakes.

Baking Powder

Gives the pudding that soft lift so it’s light and spongey—never dense or doughy.

Eggs

They help bind the batter and add richness to the cake layer.

Milk

Keeps everything moist and smooth. Whole milk works best, but use what you’ve got.

Unsalted Butter

Melted and stirred in for a buttery richness that takes the cake (literally) to the next level.

Vanilla Extract

Adds warmth and depth that perfectly complements the tart fruit.

Brown Sugar

For the topping! It melts down into the rhubarb, forming that irresistible sticky base you’ll want to scoop up with every bite.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment

Start by preheating your oven to 350°F (175°C). You want it nice and warm so your pudding rises just right and that rhubarb gets all jammy and soft.

Combine Ingredients

In a large mixing bowl, combine the flour, baking powder, and sugar. In a separate bowl, whisk together the milk, eggs, vanilla extract, and melted butter. Pour the wet mixture into the dry ingredients and stir until just combined—no overmixing here! You want a smooth but slightly thick batter.

Prepare Your Cooking Vessel

Grab a medium baking dish or deep pie dish and lightly grease it with butter or cooking spray. This keeps the pudding from sticking and makes serving up slices super easy.

Assemble the Dish

Spread the chopped rhubarb evenly across the bottom of your dish. Sprinkle brown sugar over the rhubarb, then gently pour the cake batter on top. Smooth it out so it covers the fruit completely.

Cook to Perfection

Pop your dish into the oven and bake for about 35–40 minutes, or until the top is golden and springy to the touch. A toothpick should come out clean when inserted into the sponge.

Finishing Touches

Let the pudding cool for about 10 minutes before serving. This gives the sticky rhubarb base time to set up a little, so each spoonful is perfectly saucy and satisfying.

Serve and Enjoy

Scoop it out warm and serve with vanilla ice cream, whipped cream, or even a dollop of crème fraîche. It’s comfort in dessert form—pure bliss.

How to Serve Baked Sticky Rhubarb Pudding

Want to make your dessert shine even more? Here are some perfect pairings and presentation ideas:

• Vanilla Ice Cream: A classic combo. The cold creaminess melts into the warm pudding—dreamy!
• Whipped Cream: Light and fluffy, it balances the rich, sticky base beautifully.
• Yogurt or Crème Fraîche: If you like things a little tangy to complement the rhubarb, this is a fab option.
• Toasted Nuts: A sprinkle of toasted almonds or pecans adds a lovely crunch and contrast.
• Citrus Zest: Grate a little orange or lemon zest on top for a pop of brightness.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

• Prep Ahead: Chop the rhubarb and mix your dry ingredients ahead of time to speed things up.
• Use Frozen Rhubarb: No fresh rhubarb? No problem. Just thaw and drain before using.
• Switch It Up: Add strawberries, raspberries, or apples to the rhubarb for a fruity twist.
• Make It Vegan: Sub the milk with plant-based milk and use a flax egg or egg replacer.
• Store Leftovers: Keep any extras in the fridge for up to 3 days. Reheat gently in the microwave or oven before serving.

FAQ Section

Q1: Can I use frozen rhubarb instead of fresh?
A1: Totally! Just thaw and drain off any excess moisture before using.

Q2: Can I make this pudding ahead of time?
A2: Yes! Bake it earlier in the day and reheat it just before serving. It’s even better the next day.

Q3: Can I use a different fruit?
A3: Sure! Apples, plums, or a mix of berries would all work beautifully.

Q4: How do I store leftovers?
A4: Pop them in an airtight container in the fridge for up to 3 days.

Q5: Can I freeze this pudding?
A5: Yes! Wrap it well and freeze for up to 2 months. Thaw and reheat before serving.

Q6: Can I double the recipe?
A6: Absolutely. Just use a larger baking dish and increase the baking time slightly.

Q7: Is this recipe gluten-free?
A7: Not as written, but you can swap in your favorite 1:1 gluten-free flour blend.

Q8: Can I reduce the sugar?
A8: You can slightly reduce it, though keep in mind it helps balance the tartness of the rhubarb.

Q9: What kind of baking dish is best?
A9: A ceramic or glass baking dish works best for even baking and easy serving.

Q10: What’s the best topping?
A10: Vanilla ice cream is the ultimate choice—but whipped cream or a drizzle of custard is also chef’s kiss.

Conclusion

And there you have it—Baked Sticky Rhubarb Pudding, your new favorite comfort dessert. It’s sweet, tart, sticky, soft, and 100% satisfying. Whether you’re indulging solo or sharing with friends, it’s one of those recipes that feels like a warm hug every single time. Go ahead, make it once—and I guarantee, it won’t be the last.

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