This Baked Sticky Rhubarb Pudding is a cozy, old-fashioned dessert that celebrates the tangy brightness of rhubarb. It’s a warm, gooey, buttery treat with a caramelized rhubarb topping and a tender cake-like base. Perfect for spring and summer, this dessert is a delightful balance of sweet, tart, and sticky—best served with a scoop of vanilla ice cream or a dollop of whipped cream. Baked Sticky Rhubarb Pudding: A Sweet-Tart Comfort Dessert

Why I Love This Recipe

I adore this recipe because it combines the tartness of rhubarb with a sweet, buttery cake, creating a comforting dessert that’s both nostalgic and satisfying. The contrast between the soft, sticky center and the crisp edges makes every bite delightful. Plus, it’s made with simple pantry staples and fresh rhubarb, making it an easy yet impressive dish to share with family and friends.

Ingredients

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

For the Rhubarb Layer:

3 cups fresh rhubarb, chopped into ½-inch pieces
½ cup granulated sugar
1 tablespoon lemon juice

For the Pudding Batter:

1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup milk

Optional for Serving:

Vanilla ice cream or whipped cream
Powdered sugar, for dusting

Directions

Preheat the oven to 350°F (175°C). Grease a 9-inch square or round baking dish.
In the prepared dish, toss the chopped rhubarb with ½ cup granulated sugar and lemon juice. Spread evenly.
In a bowl, whisk together the flour, baking powder, and salt.
In another bowl, beat the softened butter and ¾ cup granulated sugar until fluffy. Add the eggs one at a time, then mix in the vanilla extract.
Alternate adding the flour mixture and milk to the butter mixture, mixing just until combined.
Pour the batter over the rhubarb in the baking dish and smooth the top.
Bake for 35-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Let the pudding cool for 10 minutes before serving. Optionally, invert onto a plate or serve directly from the dish. Top with ice cream or a dusting of powdered sugar if desired.

Servings and Timing

Servings: 6-8
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes

Variations

Strawberry-Rhubarb Pudding: Replace 1 cup of rhubarb with chopped strawberries for a classic flavor combination.
Gluten-Free Version: Use a 1:1 gluten-free flour blend and ensure your baking powder is gluten-free.
Dairy-Free Option: Substitute the butter with a plant-based alternative and use non-dairy milk such as almond or oat milk.

Storage and Reheating

I store any leftovers covered in the refrigerator for up to 3 days. To reheat, I warm individual portions in the microwave for about 30 seconds or until heated through. The pudding can also be enjoyed cold, straight from the fridge.

FAQs

Can I use frozen rhubarb?

Yes, I can use frozen rhubarb. I make sure to thaw and drain it well to avoid excess liquid in the pudding.

Can I make this pudding ahead of time?

Absolutely. I prepare the pudding in advance and store it covered in the refrigerator. I reheat it before serving to enjoy it warm.

What can I serve with this pudding?

I love serving this pudding with a scoop of vanilla ice cream or a dollop of whipped cream. A dusting of powdered sugar also adds a nice touch.

Can I double the recipe for a larger crowd?

Yes, I double the ingredients and use a larger baking dish. I keep an eye on the baking time, as it may need to be adjusted slightly.

Is this dessert similar to a rhubarb crisp?

Not exactly. While both feature rhubarb, this pudding has a cake-like base with a sticky, gooey texture, whereas a crisp has a crumbly topping.

Conclusion

This Baked Sticky Rhubarb Pudding is a delightful dessert that showcases the unique tartness of rhubarb in a comforting, sweet treat. It’s easy to make, versatile, and sure to impress anyone who tries it. Whether I serve it warm with ice cream or enjoy it cold, it’s a recipe I return to every rhubarb season.