Have you ever tried Baked Sticky Rhubarb Pudding? I am sharing with you a recipe that beautifully marries tartness and sweetness in a delightful dessert. This unique rhubarb dessert is sure to become a new springtime family favorite.
As the days grow warmer and the vibrant stalks of rhubarb start making their appearance in markets and gardens, there’s no better way to celebrate this seasonal gem than by transforming it into a comforting, sticky pudding.
This baked pudding is a perfect balance of flavors and textures. The sharp tang of the rhubarb is mellowed by a rich, sweet batter, resulting in a dessert that’s irresistibly sticky and wonderfully moist. Whether you’re a long-time rhubarb lover or new to this unique ingredient, this pudding is sure to win you over with its charm.
Imagine serving this pudding warm from the oven, perhaps with a dollop of cream or a scoop of vanilla ice cream, and watching it disappear within moments. It’s a treat that’s just as fitting for a cozy family dinner as it is for impressing guests at a springtime gathering.
It’s amazing how a humble stalk of rhubarb can be transformed into a dessert that’s pure magic. Let’s get baking!
Baked Sticky Rhubarb Pudding Layers
This recipe is super easy and a bit unique in how it is put together for baking.
First, grab yourself a 9 x 9 baking pan or a cast iron skillet. Spray with cooking oil for easy cleaning. Add your diced rhubarb. Layer one done!
Cake layer. The second layer consists of flour, sugar, milk butter, baking powder, salt, and vanilla. Just mix it all together and spread it over the rhubarb. Just a few minutes to get this second layer done.
Layer three you shouldn’t skip as it just adds the perfect delicious crusty topping. I know it sounds crazy, but this is what you do. Sprinkle powdered sugar mixed with cornstarch over the cake mixture. Finally pour water over the top and bake.
So easy and delicious.
Baked Sticky Rhubarb Pudding Recipe
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Kitchen Essentials
Ingredients
- 3 Cups Rhubarb diced, can be fresh or frozen
- 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 cold
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Prepare a 9-inch square pan or a cast iron pan with cooking spray. Add the diced rhubarb to the bottom of the pan.3 Cups Rhubarb
- In a medium bowl combine the all-purpose flour, granulated sugar, milk, melted butter, baking powder, salt, and vanilla extract. Stir until smooth. Spoon over rhubarb and spread evenly.1 Cup All-Purpose Flour, 2/3 Cup Granulated Sugar, 1/3 Cup Milk, 2/3 Cup Butter, 1 Teaspoon Baking Powder, 1/4 Teaspoon Salt, 1/2 Teaspoon Vanilla Extract
- In small bowl, add the powdered sugar and cornstarch. Mix using a fork or spoon. Sprinkle this all over the top of the batter.1 Cup Powdered Sugar, 1 Tablespoon Cornstarch
- Pour water over top of the powdered sugar mixture.1 Cup Water
- Bake for 1 hour. It will be hot and bubble and smell delicious.
- I like to let mine cool for 15-30 minutes before serving. Enjoy as it is or top with whipped cream or ice cream.
- Refrigerate leftovers.
Your Own Private Notes
Nutrition
Can you make sticky rhubarb pudding with frozen rhubarb?
Yes, you can. I have made this with both fresh rhubarb and frozen rhubarb. They both work very well with this recipe. What is nice about this dessert is that there are no adjustments you have to make to the recipe because you’re using the frozen rhubarb. Just dump it into the pan, no need to thaw it first.
Freezing is a great way to preserve your rhubarb. Each spring during rhubarb season, I will freeze a bunch. I clean it, dice it and place it in freezer-safe plastic bags in three to four cup portions. That way, when making rhubarb recipes throughout the year, I just grab my bag from the freezer and add it to recipes.
What other fruit can be used in this sticky pudding recipe?
While rhubarb provides a unique tartness to this pudding, there are several other fruits that can be used to create delicious variations of this recipe. Here are some suggestions:
Strawberries. Pairing strawberries with rhubarb is a classic combination. The sweetness of strawberries balances the tartness of rhubarb perfectly.
Apples. Apples add a nice sweetness and texture to the pudding. Varieties like Granny Smith can provide a tart element similar to rhubarb.
Pears. Pears offer a soft, juicy texture and a delicate sweetness that complements the pudding beautifully.
Blueberries. Blueberries add a burst of color and sweetness, along with a slight tartness that works well in baked desserts.
Peaches. Peaches bring a fragrant sweetness and juicy texture, making the pudding extra luscious.
Plums. Plums have a rich, sweet-tart flavor that can add depth to the pudding.
Cherries. Add a delightful flavor and vibrant color with both sweet and sour cherries
Raspberries. Raspberries provide a tangy, sweet-tart flavor that pairs well with the richness of the pudding.
Blackberries. These can add a slightly tart and sweet taste, along with a lovely deep color.
You can mix and match these fruits or combine them with rhubarb to create your own unique versions of the pudding. Each fruit will bring its own distinctive flavor and texture, allowing you to customize the recipe to your liking.
We hope you enjoyed this delicious non-traditional rhubarb recipe. We have a few more delicious recipes for you to try.
Really simple, yet amazing dessert.