Baked Sticky Rhubarb Pudding Recipe

If you’re searching for a dessert that offers the perfect balance of tangy and sweet with a heavenly sticky texture, this Baked Sticky Rhubarb Pudding Recipe is your new best friend. With tender rhubarb nestled under a soft, buttery cake topping and a luscious, caramelized sauce hiding beneath, it’s a comforting treat that feels special yet completely approachable. Whether you’re baking for a family gathering or craving something cozy on a chilly evening, this recipe delivers a mouthwatering combination of flavors and textures that will keep you coming back for more.

Ingredients You’ll Need

Getting ready to make this Baked Sticky Rhubarb Pudding Recipe is delightfully simple. Each ingredient plays a key role in bringing together the vibrant color, luscious texture, and deep flavor that make this dessert unforgettable.

• 4 cups rhubarb, chopped: The star ingredient giving a tart, fresh flavor and beautiful pink hue.
• 1 cup granulated sugar (for the rhubarb layer): Balances the rhubarb’s natural tartness perfectly.
• 1 tablespoon lemon juice: Enhances the brightness and depth of the rhubarb.
• 1 1/2 cups all-purpose flour: Provides the base for a tender, cake-like topping.
• 2 teaspoons baking powder: Helps the cake rise and stay fluffy.
• 1/4 teaspoon salt: Enhances all the flavors in the pudding.
• 1/2 cup unsalted butter, softened: Gives richness and moisture to the cake layer.
• 3/4 cup granulated sugar (for the cake layer): Sweetens the cake gently to balance the tart rhubarb beneath.
• 2 large eggs: Bind everything together and give the batter structure.
• 1 teaspoon vanilla extract: Adds warmth and complexity to the pudding.
• 3/4 cup milk: Keeps the cake moist and tender with a smooth texture.
• 1/2 cup boiling water (for the topping sauce): Used to dissolve the sugars for that irresistible sticky topping.
• 1/2 cup brown sugar (packed, for the topping sauce): Creates the sticky, caramel-like finish that defines this pudding.
• 1 tablespoon cornstarch (optional, for thicker sauce): Perfect if you like your topping extra luscious and more syrupy.

How to Make Baked Sticky Rhubarb Pudding Recipe

Step 1: Prepare Your Oven and Dish

Preheat your oven to 350°F (175°C) to get everything ready for baking. Grease a 9×9-inch baking dish or a similarly sized ovenproof dish well to ensure your pudding won’t stick and will come out with ease.

Step 2: Macerate the Rhubarb

Combine the chopped rhubarb with 1 cup of granulated sugar and the lemon juice in a bowl. Stir it all together, then spread this tangy mixture evenly at the bottom of your baking dish. Letting it sit allows the sugar to draw out the rhubarb’s natural juices, creating that signature sticky base.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk the flour, baking powder, and salt together. Mixing these now helps ensure the leavening agents are evenly distributed for a perfectly risen cake topping.

Step 4: Cream Butter and Sugar

Beat the softened butter and sugar together until light and fluffy, about 3 to 4 minutes. This step is crucial for a soft, tender crumb and a delightfully rich flavor in your cake layer.

Step 5: Add Eggs and Vanilla

Incorporate the eggs one at a time, beating well after each addition so your batter feels smooth and cohesive. Then mix in the vanilla extract, adding a sweet aroma that complements the rhubarb beautifully.

Step 6: Combine Wet and Dry Ingredients

Alternately add the dry ingredients and the milk to the wet mixture, beginning and ending with the dry. Mix just until smooth and combined — no overmixing — to keep the texture tender and light.

Step 7: Layer the Batter Over Rhubarb

Spoon the cake batter gently over the rhubarb layer, spreading evenly without mixing into the fruit. This separation allows the magic of baking to create distinct layers of sticky fruit and fluffy cake.

Step 8: Prepare the Topping Sauce

Whisk together the boiling water, brown sugar, and optional cornstarch until smooth. Pour this liquid sugar mixture evenly over the batter. Don’t stir so the sauce can sink down during baking and infuse the rhubarb with that wonderful sticky caramel texture.

Step 9: Bake Until Golden

Bake your pudding for 40 to 45 minutes. You’re aiming for a golden top and a cake that springs back when touched. A toothpick inserted in the center should come out clean, signaling that your pudding is perfectly cooked through with a luscious sticky sauce waiting underneath.

Step 10: Cool Slightly and Serve

Allow the pudding to cool just a bit before serving. This lets the sticky sauce settle, making every warm spoonful a blissful bite of sweet, tart, and buttery goodness.

How to Serve Baked Sticky Rhubarb Pudding Recipe

Garnishes

Add a scoop of vanilla ice cream or a dollop of softly whipped cream to enhance the warm richness of the pudding. Fresh mint leaves or a light dusting of powdered sugar can also bring a pretty, fresh touch that delights your eyes as well as your palate.

Side Dishes

This dessert pairs beautifully with a smooth custard poured generously on the side or a simple cup of hot tea to complement its sweet, sticky nature without overpowering it.

Creative Ways to Present

Serve the pudding in rustic ramekins for individual portions or in a large dish for a cozy family-style treat. For a fancy occasion, try plating a slice with a drizzle of berry coulis or a sprinkling of toasted chopped nuts for added crunch and color contrast.

Make Ahead and Storage

Storing Leftovers

Store any leftover Baked Sticky Rhubarb Pudding in an airtight container in the refrigerator for up to 3 days. The flavors actually develop and deepen as it sits, making the next day’s treat just as delicious if not better.

Freezing

This pudding freezes well if wrapped tightly in plastic wrap and then foil or kept in an airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating gently.

Reheating

Reheat portions in the microwave for about 30 to 60 seconds or warm slices in a preheated oven at 350°F (175°C) for about 10 minutes. Serve warm with your favorite creamy accompaniment to recapture that fresh-baked magic.

FAQs

Can I use frozen rhubarb for this pudding?

Absolutely! Frozen rhubarb works perfectly here — just be sure to thaw and drain any excess water before mixing it with sugar and lemon juice to avoid a soggy pudding.

Is it possible to make this pudding gluten-free?

Yes, you can substitute a gluten-free all-purpose flour blend that contains xanthan gum. This swap maintains the texture and rise without sacrificing flavor.

What if I don’t have cornstarch for the topping sauce?

The cornstarch is optional and just thickens the sauce slightly. If you prefer a more liquid topping, feel free to leave it out — the pudding will still be delicious.

Can I prepare the batter ahead of time?

You can prepare the batter and rhubarb mixture up to a day in advance, keeping them refrigerated separately. Assemble just before baking to keep the layers distinct and fresh.

How tart is this pudding?

The tartness of the rhubarb balances beautifully with the sweet cake and sticky sauce, creating a dessert that is pleasantly tangy but never overwhelming.

Final Thoughts

There’s something truly special about making this Baked Sticky Rhubarb Pudding Recipe — it’s comfort food with a bright twist that always feels like a celebration. When fruit, cake, and caramel come together in harmony, every bite feels like a warm hug from the inside out. So grab those rhubarb stalks, whisk up the batter, and get ready to wow your family and friends with a dessert that’s as simple as it is unforgettable.

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