This Baked Sticky Rhubarb Pudding is my go-to when I want something warm, cozy, a little old-school, but still ridiculously easy to throw together. We’re talking pantry staples, one bowl, no mixer, and basically no fancy tools. The rhubarb turns all melty and tart underneath a fluffy, caramel-soaked sponge, while the topping magically transforms into this gooey, almost toffee-like sauce. Yep, it’s self-saucing and self-satisfying! Baked Sticky Rhubarb Pudding

Why You’ll Love This Recipe

Let me count the ways… actually, scratch that, let’s just dive in!

Pantry-Friendly: No need to hunt down rare ingredients or make an extra grocery run. Everything I need is probably already chillin’ in my kitchen.
Minimal Mess: One bowl, a spoon, and a baking dish. That’s basically it. I can even skip the mixer—just a bit of whisking, and I’m golden.
Nostalgia Vibes: There’s something about a warm, saucy pudding that hits those childhood memory buttons. It’s like grandma’s kitchen—if grandma had a thing for self-saucing desserts!
Family + Freezer Friendly: This recipe feeds a crowd but also freezes beautifully. I make it ahead, stash it for a rainy day, or portion it out for late-night cravings.
Flavor Explosion: I get tartness from the rhubarb, a buttery sweet sponge, and a luscious sauce that soaks into every nook and cranny. Sweet, tangy, sticky… every bite is like a happy little dance party in my mouth.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups rhubarb, diced
1 cup all-purpose flour
2/3 cup granulated sugar
1/3 cup milk
2/3 cup butter, melted and slightly cooled
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 tablespoon cornstarch
1 cup water

Directions

Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan.
Spread the diced rhubarb evenly at the bottom of the prepared pan.
In a mixing bowl, combine the flour, granulated sugar, baking powder, salt, milk, melted butter, and vanilla extract. Stir until smooth. Pour this mixture over the rhubarb in the pan and spread evenly.
In another bowl, mix the powdered sugar and cornstarch. Sprinkle this mixture evenly over the batter.
Gently pour the water over the entire surface without stirring.
Bake for 60 minutes, or until the top is golden and crusty.
Remove from the oven and let cool slightly. Serve warm with whipped cream or ice cream.

Servings and Timing

Servings: 8
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes

Variations

Fruit Swap: I sometimes replace rhubarb with other tart fruits like gooseberries or cranberries for a different twist.
Spice It Up: Adding a teaspoon of ground ginger or cinnamon to the batter gives the pudding a warm, spicy note.
Nutty Addition: Chopped walnuts or pecans sprinkled over the top before baking add a delightful crunch.

Storage/Reheating

Storage: I store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: To reheat, I warm individual servings in the microwave for about 30 seconds or until heated through. Alternatively, I reheat the entire dish in a 300°F (150°C) oven for 15-20 minutes.

FAQs

What type of rhubarb should I use?

I prefer using fresh, firm rhubarb stalks for the best texture and flavor. If using frozen rhubarb, I make sure to thaw and drain it well to avoid excess moisture.

Can I make this pudding ahead of time?

Yes, I often prepare it a day in advance. I store it in the refrigerator and reheat before serving to enjoy it warm.

Is it possible to make this dessert gluten-free?

Absolutely. I substitute the all-purpose flour with a gluten-free flour blend that includes a binding agent like xanthan gum for best results.

Can I reduce the sugar content?

Yes, I sometimes reduce the granulated and powdered sugar by 1/4 cup each for a less sweet version. However, I keep in mind that this may affect the caramelization and sauce consistency.

What can I serve with this pudding?

I love serving it with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of custard to complement the tartness of the rhubarb.

Conclusion

This Baked Sticky Rhubarb Pudding is a delightful blend of tart rhubarb and sweet, gooey sponge cake. It’s a comforting dessert that’s easy to make and perfect for sharing. Whether I’m serving it at a family gathering or enjoying a slice on a cozy evening, this pudding never fails to impress.