Baked Sticky Rhubarb Pudding

If you’re a fan of sticky toffee pudding or warm cobblers, this baked sticky rhubarb pudding is your new comfort dessert obsession. It pairs tart rhubarb with a rich, buttery sponge and sticky syrup that bubbles up as it bakes—no complicated steps, just rustic magic in a dish!

Ingredients

For the Rhubarb Base:
2 cups fresh rhubarb, chopped (about 1/2-inch pieces)
1/2 cup granulated sugar
1 tbsp cornstarch
1/2 tsp ground cinnamon (optional)

For the Pudding Batter:
1/2 cup unsalted butter, melted
1 cup granulated sugar
1 tsp vanilla extract
1 large egg
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
3/4 cup milk

For the Sauce Topping:
1 cup boiling water
1/2 cup brown sugar
1 tbsp butter

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. Toss chopped rhubarb with sugar, cornstarch, and cinnamon. Spread evenly in the bottom of the dish.
3. In a bowl, mix melted butter and sugar. Stir in vanilla and egg.
4. Combine flour, baking powder, and salt. Add dry mix alternately with milk to the wet ingredients, stirring just until smooth.
5. Pour batter over rhubarb and spread gently without mixing.
6. In a separate bowl or measuring cup, mix boiling water, brown sugar, and butter until melted. Pour this syrup slowly over the entire top—don’t stir.
7. Bake for 45–50 minutes, or until golden and a toothpick inserted in the center comes out clean.
8. Let it rest 10 minutes before serving—syrup settles beautifully underneath!

Serving Tip:
Spoon into bowls while warm and serve with a dollop of whipped cream or a scoop of vanilla ice cream. The warm pudding and the cold cream? Divine.

Storage:
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently before serving.

FAQs

Q: Can I use frozen rhubarb?
A: Absolutely. No need to thaw—just toss with a touch of extra cornstarch.

Q: Can I swap rhubarb for another fruit?
A: Yes, try chopped apples, peaches, or even strawberries. But rhubarb’s tartness balances the sweetness perfectly.

Q: Is the sauce supposed to sink?
A: Yes! As it bakes, the sauce settles to the bottom and forms a sticky glaze beneath the cake. Pure joy in every bite.

This dessert feels like your grandma wrapped you in a warm apron and said, “Sit down, sweetie—I made something special.”