🍰 Baked Sticky Rhubarb Pudding 🍰


Have you ever craved a dessert that perfectly balances tartness with sweetness, offering a delightful crunch on top and a gooey, fruity base? If so, this Baked Sticky Rhubarb Pudding is your go-to recipe. This non-traditional dessert brings out the best in rhubarb, making it a hit for spring and summer gatherings. Rhubarb, with its unique tangy flavor, has been a favorite in pies and tarts for centuries, and this pudding offers a fresh twist on a classic ingredient.

Ingredients Needed

To create this delectable pudding, you will need the following ingredients:

  • Rhubarb (diced): 3 cups
  • All-purpose flour: 1 cup
  • Granulated sugar: 2/3 cup
  • Milk: 1/3 cup
  • Butter (melted and slightly cooled): 2/3 cup
  • Baking powder: 1 tsp
  • Salt: 1/4 tsp
  • Vanilla extract: 1/2 tsp
  • Powdered sugar: 1 cup
  • Cornstarch: 1 tbsp
  • Water: 1 cup

Kitchen Tools Required

Before diving into the recipe, make sure you have these kitchen tools on hand:

  • A 9-inch square baking pan
  • Mixing bowls
  • Measuring cups and spoons
  • An oven preheated to 350°F

Preheat the Oven

Preheating the oven is a crucial step in baking. It ensures that the pudding bakes evenly. Set your oven to 350°F (175°C) and let it heat up while you prepare the other ingredients.

Preparing the Rhubarb

Start by washing and dicing 3 cups of rhubarb. Lay the diced rhubarb evenly at the bottom of your greased 9-inch square baking pan. This layer will form the fruity, tangy base of your pudding.

Making the Batter

In a large mixing bowl, combine 1 cup of all-purpose flour, 2/3 cup of granulated sugar, 1/3 cup of milk, 2/3 cup of melted and slightly cooled butter, 1 tsp of baking powder, 1/4 tsp of salt, and 1/2 tsp of vanilla extract. Stir until the mixture is smooth and well-combined. This batter should be thick but pourable.

Pouring the Batter

Carefully pour the batter over the layer of rhubarb in the baking pan. Use a spatula to spread it out evenly, ensuring that the rhubarb is completely covered. This step is crucial for creating the right texture as it bakes.

Preparing the Topping

In a separate bowl, mix together 1 cup of powdered sugar and 1 tbsp of cornstarch. Sprinkle this mixture evenly over the batter in the baking pan. This will form a delightful, crispy topping once baked.

Adding Water

Gently pour 1 cup of water over the top of the powdered sugar and cornstarch mixture. This might seem unusual, but it’s essential for creating the pudding’s unique sticky texture.

Baking the Pudding

Place the baking pan in the preheated oven and bake for 1 hour. The top should be golden brown and slightly crisp, while the rhubarb underneath becomes soft and gooey. To check for doneness, insert a toothpick into the center; it should come out clean.

Cooling the Pudding

Once baked, remove the pudding from the oven and let it cool for a few minutes. Cooling allows the flavors to meld together and makes it easier to serve.

Serving Suggestions

This pudding is best served warm. Top it with a dollop of whipped cream or a scoop of vanilla ice cream to enhance its flavors. The contrast between the warm pudding and the cold topping creates a delightful eating experience.

Storing Leftovers

If you have any leftovers, refrigerate them in an airtight container. This pudding can be enjoyed cold or reheated in the microwave for a few seconds to restore its warm, gooey texture.

Why This Pudding is Special

What sets this Baked Sticky Rhubarb Pudding apart is its unique combination of textures and flavors. The crispy top layer contrasts beautifully with the creamy, sweet, and tart rhubarb underneath. It’s a dessert that feels comforting yet sophisticated.


This Baked Sticky Rhubarb Pudding is an easy and delightful dessert that brings out the best in seasonal rhubarb. Whether you’re hosting a family gathering or simply craving a sweet treat, this pudding is sure to impress. So, grab your ingredients, preheat your oven, and enjoy the delightful journey of making this scrumptious dessert.


1. Can I use frozen rhubarb for this recipe? Yes, you can use frozen rhubarb. Just make sure to thaw and drain it well before using to avoid excess moisture.

2. Can I substitute the rhubarb with another fruit? Absolutely! While rhubarb adds a unique tartness, you can substitute it with apples, berries, or even peaches.

3. How do I store leftovers? Store any leftovers in an airtight container in the refrigerator. The pudding can be reheated in the microwave or enjoyed cold.

4. Can I make this pudding gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure the baking powder is also gluten-free.

5. What can I use instead of cornstarch? If you don’t have cornstarch, you can use arrowroot powder or tapioca starch as a substitute in the same quantity.

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