Baked Sticky Rhubarb Pudding

Baked Sticky Rhubarb Pudding Recipe


  • 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

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


1. Preheat the Oven
  • Preheat your oven to 350°F (175°C) to ensure even baking.
2. Prepare the Rhubarb
  • Wash and dice 3 cups of rhubarb.
  • Lay the diced rhubarb evenly at the bottom of your greased 9-inch square baking pan.
3. Make 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
    • 1/2 tsp of vanilla extract
  • Stir until the mixture is smooth and well-combined. The batter should be thick but pourable.
4. Pour 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.
5. Prepare the Topping
  • In a separate bowl, mix together:
    • 1 cup of powdered sugar
    • 1 tbsp of cornstarch
  • Sprinkle this mixture evenly over the batter in the baking pan.
6. Add Water
  • Gently pour 1 cup of water over the top of the powdered sugar and cornstarch mixture. This step is crucial for creating the pudding’s unique sticky texture.
7. Bake 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.
8. Cool 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

  • Serve the pudding warm.
  • Top it with a dollop of whipped cream or a scoop of vanilla ice cream for an enhanced flavor experience. The contrast between the warm pudding and the cold topping creates a delightful eating experience.

Achieving the perfect Baked Sticky Rhubarb Pudding requires attention to detail and a few expert tips to enhance flavor, texture, and presentation. Here are some secrets to help you create a delectable dessert:

Secrets to Perfect Baked Sticky Rhubarb Pudding

  1. Choose Fresh Rhubarb: Use fresh, firm rhubarb stalks for the best flavor and texture. Avoid stalks that are too thick or fibrous.
  2. Proper Rhubarb Preparation: Wash and dice the rhubarb evenly to ensure it cooks uniformly. Discard any leaves as they are toxic.
  3. Balancing Sweetness: Rhubarb is naturally tart. Adjust the amount of sugar based on the tartness of your rhubarb. Taste the raw rhubarb to gauge its acidity.
  4. Layering: Spread the rhubarb evenly in the baking pan to ensure consistent baking. An even layer helps the rhubarb cook uniformly and absorb the flavors of the batter.
  5. Thickening the Batter: If your batter is too thin, add a bit more flour to achieve the right consistency. A thick but pourable batter works best.
  6. Enhance Flavor: Add a pinch of cinnamon or nutmeg to the batter for an additional layer of flavor.
  7. Butter Quality: Use high-quality butter for a richer taste. Melt and slightly cool the butter before adding it to the batter.
  8. Avoid Overmixing: Mix the batter until just combined. Overmixing can result in a dense texture.
  9. Sprinkle Sugar: Sprinkle a little extra sugar on top of the batter before baking to create a caramelized, crispy crust.
  10. Water Distribution: Pour the water gently over the powdered sugar and cornstarch mixture. This helps in creating the unique sticky texture.
  11. Even Baking: Use an oven thermometer to ensure your oven is at the correct temperature. An even, consistent heat is crucial for proper baking.
  12. Baking Dish Material: Use a ceramic or glass baking dish for even heat distribution. Metal pans can sometimes cause uneven baking.
  13. Check for Doneness: Insert a toothpick into the center of the pudding. It should come out clean, indicating the pudding is fully baked.
  14. Resting Time: Allow the pudding to rest for a few minutes after baking. This helps the flavors meld and the texture to set properly.
  15. Serving Temperature: Serve the pudding warm for the best taste and texture. The warmth enhances the gooey, sticky consistency.
  16. Complementary Toppings: Top the pudding with whipped cream, vanilla ice cream, or a drizzle of caramel sauce to enhance the flavor.
  17. Garnish: Garnish with fresh mint leaves or a dusting of powdered sugar for a visually appealing presentation.
  18. Leftovers: Store any leftovers in an airtight container in the refrigerator. Reheat gently in the oven to maintain the texture.
  19. Experiment with Add-ins: Add sliced strawberries or apples to the rhubarb layer for a twist on the traditional recipe.
  20. Patience: Don’t rush the baking process. Allow the pudding to bake for the full hour to achieve the perfect consistency and flavor.

 Most Popular Questions and Answers Related to Baked Sticky Rhubarb Pudding

  1. Can I use frozen rhubarb?
    • Yes, you can use frozen rhubarb. Thaw it and drain any excess liquid before using it in the recipe.
  2. Can I substitute another fruit for rhubarb?
    • Yes, you can use fruits like strawberries, blueberries, or apples, but the texture and flavor will differ.
  3. Is there a substitute for powdered sugar?
    • You can use granulated sugar, but the topping may not be as smooth and crispy.
  4. Can I use a different type of flour?
    • Yes, you can use whole wheat flour or gluten-free flour, but it may change the texture slightly.
  5. Can I make this pudding vegan?
    • Substitute the milk with a non-dairy milk and the butter with a vegan butter alternative.
  6. Can I reduce the sugar content?
    • Yes, you can reduce the sugar, but it will affect the sweetness and potentially the texture.
  7. Can I prepare this pudding in advance?
    • Yes, you can prepare and refrigerate it before baking. Bake it when you’re ready to serve.
  8. How do I store leftovers?
    • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  9. Can I freeze this pudding?
    • Yes, wrap it well and freeze for up to 2 months. Thaw in the refrigerator before reheating.
  10. Can I use a different type of extract?
    • Yes, you can use almond or lemon extract for a different flavor profile.
  11. How can I make the pudding more moist?
    • Ensure not to overbake and consider adding a bit more milk to the batter.
  12. What can I serve with this pudding?
    • It pairs well with vanilla ice cream, whipped cream, or a custard sauce.
  13. Can I use a different type of sugar?
    • Yes, brown sugar can be used for a richer flavor.
  14. Do I need to peel the rhubarb?
    • It’s not necessary to peel rhubarb, just wash and dice it.
  15. Can I add nuts to the recipe?
    • Yes, adding chopped nuts like almonds or pecans can add a nice texture.
  16. Can I use a different type of baking dish?
    • Yes, you can use any oven-safe dish, but baking times may vary.
  17. Can I make this pudding without cornstarch?
    • Yes, but the topping may not be as crispy. You can try using arrowroot as a substitute.
  18. Can I add spices to the batter?
    • Yes, adding cinnamon or nutmeg can enhance the flavor.
  19. How do I prevent the pudding from being too runny?
    • Ensure accurate measurements and bake until the top is set and golden brown.
  20. Can I make this recipe in a slow cooker?
    • Yes, but the texture will differ. Cook on low for about 4 hours.