Baked Sticky Rhubarb Pudding Recipe

This Baked Sticky Rhubarb Pudding is a delightful dessert that combines the tangy, tart flavor of fresh rhubarb with a rich, gooey pudding-like batter. It’s easy to make and perfect for those who enjoy a balance of sweet and sour in their desserts. Whether you’re making it for a special occasion or just because, this pudding is sure to be a hit with your family and friends. Serve it warm with whipped cream or ice cream for the ultimate comfort food experience.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 6

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

4 cups fresh rhubarb chopped into 1-inch pieces (or frozen, thawed and drained)
1 cup granulated sugar adjust to taste depending on the tartness of rhubarb
½ cup unsalted butter softened
1 cup all-purpose flour or gluten-free flour blend
2 teaspoons baking powder
½ teaspoon salt
1 large egg
1 teaspoon vanilla extract
1 cup milk whole, skim, or a dairy-free alternative
1 tablespoon cornstarch
Optional: ½ teaspoon ground cinnamon for extra warmth

Equipment

9x9-inch baking dish (or similar size)
Mixing bowls
Whisk
Measuring spoons and cups
Spoon or spatula
Oven (preheated to 350°F / 175°C)

Method

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9x9-inch baking dish with butter or non-stick spray.
Prepare the Rhubarb: Chop the rhubarb into 1-inch pieces and spread it evenly in the bottom of the prepared baking dish. If you prefer a sweeter pudding, sprinkle an additional tablespoon of sugar over the rhubarb.
Make the Batter: In a medium bowl, cream together the softened butter and 1 cup of sugar until light and fluffy. Beat in the egg and vanilla extract. In another bowl, whisk together the flour, baking powder, salt, and cornstarch. Gradually add the dry ingredients into the butter mixture, alternating with the milk, and mix until smooth.
Assemble the Pudding: Pour the batter over the rhubarb, making sure to cover it evenly. It may seem thick, but it will spread as it bakes.
Bake: Place the baking dish in the preheated oven and bake for 45–50 minutes, or until the top is golden brown and the pudding is bubbling. A toothpick inserted into the center should come out clean.
Cool and Serve: Let the pudding cool for about 10 minutes before serving. It’s best served warm, with whipped cream or vanilla ice cream on top.

Notes

Substitute Options: You can use frozen rhubarb in place of fresh—just ensure it’s thawed and drained to prevent excess moisture in the pudding.
Sweetness Adjustment: Depending on the tartness of your rhubarb, you may want to adjust the amount of sugar. If you’re using very tart rhubarb, feel free to add an extra tablespoon of sugar.
Gluten-Free Version: To make this recipe gluten-free, simply replace the all-purpose flour with a gluten-free flour blend and ensure your baking powder is certified gluten-free.
Add-ins: You can get creative with the recipe by adding a pinch of cinnamon or nutmeg for extra flavor, or try adding a handful of chocolate chips for a decadent twist!
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven before serving for the best texture.