Baked Sticky Rhubarb Pudding Recipe
If you’re searching for a dessert that feels both nostalgic and unique, let me introduce you to my irresistible Baked Sticky Rhubarb Pudding. This is a classic comfort pudding with a twist: under a golden, cake-like crust hides a luscious, tangy-sweet rhubarb sauce that practically begs for a scoop of cold vanilla ice cream. I promise, even if you’ve never baked with rhubarb before, you’ll fall in love with its bright flavor and the self-saucing magic of this showstopping treat.
Ingredients You’ll Need
Gathering ingredients for Baked Sticky Rhubarb Pudding is refreshingly simple—many of them are pantry staples, but each one has its own important job to do. The tartness from fresh rhubarb, buttery richness, and fragrant cinnamon all blend together to make this pudding sing.
- Fresh rhubarb: The star of the show; its natural tartness creates the sticky, fruity sauce at the bottom.
- Granulated sugar: Divided between the batter and the topping for sweetness and that signature sticky finish.
- All-purpose flour: Gives the pudding structure and the perfect tender crumb on top.
- Baking powder: The secret to that delightful rise that keeps the pudding light.
- Salt: Just a pinch to heighten all the flavors.
- Whole milk: Adds richness and helps bind the ingredients into a smooth batter.
- Unsalted butter (melted): For a rich, moist texture throughout the pudding.
- Vanilla extract: A splash for warmth and aroma, rounding out the zingy rhubarb.
- Boiling water: Creates steam and forms that irresistible sauce underneath the pudding.
- Ground cinnamon: Offers cozy, aromatic spice, making every forkful a delight.
How to Make Baked Sticky Rhubarb Pudding
Step 1: Prepare Your Baking Dish and Rhubarb
Preheat your oven to 350°F (175°C), and lightly butter a 9×9-inch baking dish to ensure nothing sticks later on. Scatter the fresh, chopped rhubarb in an even layer across the bottom of the dish. This creates the base for that tangy-sweet sauce and ensures every spoonful has a pop of fruit.
Step 2: Whisk Up the Batter
In a medium bowl, combine half of your sugar (that’s 1/2 cup), flour, baking powder, and salt. Give them a quick whisk to blend. Then stir in the whole milk, melted butter, and vanilla extract just until combined. Don’t overmix! Pour the batter over the rhubarb, and gently smooth out the top.
Step 3: Add the Cinnamon Sugar Topping
In a small bowl, mix the remaining 1/2 cup sugar with ground cinnamon. Sprinkle this spiced sugar mixture evenly over the surface of the batter. Not only does it add a touch of warmth, but it also bakes into a gloriously crackled, caramelized crust.
Step 4: Pour on Boiling Water for the Sauce
This step might feel odd, but trust me—carefully pour the cup of boiling water evenly over the top of the whole pudding. Do not stir! The water might look like it’s just sitting there, but as it bakes, it will work magic below the surface, creating a rich, sticky sauce at the bottom.
Step 5: Bake Until Golden and Set
Transfer your dish to the oven and bake for 40 to 45 minutes. The top will become golden and set, while underneath, you’ll have a bubbling, glossy rhubarb sauce. Let the baked sticky rhubarb pudding cool for a few minutes before serving. This rest softens the texture just enough and makes it perfect for scooping.
How to Serve Baked Sticky Rhubarb Pudding
Garnishes
A simple dollop of whipped cream or a generous scoop of vanilla ice cream is pure perfection on top of your Baked Sticky Rhubarb Pudding. You can also add a few curls of lemon zest or a dusting of powdered sugar to make it look extra special.
Side Dishes
Because this pudding is rich and fruity, it pairs beautifully with a light cup of tea or coffee after dinner. For a spring brunch, serve alongside fresh strawberries or a citrusy fruit salad, which really lets the pudding’s flavors shine.
Creative Ways to Present
If you’re making Baked Sticky Rhubarb Pudding for a gathering, try baking individual portions in small ramekins. Or, serve a big, generous scoop in a shallow bowl and cascade a little extra sauce over the top for that mouthwatering effect. For a fun twist, layer slices of strawberries with the rhubarb before baking for a nuanced, two-tone presentation.
Make Ahead and Storage
Storing Leftovers
After indulging, cover any leftover Baked Sticky Rhubarb Pudding tightly with plastic wrap or transfer it to an airtight container. Store in the refrigerator for up to three days—the flavor actually deepens a bit overnight, making those next-day servings extra scrumptious!
Freezing
You can freeze individual portions of Baked Sticky Rhubarb Pudding for a quick future dessert. Simply let the pudding cool completely, wrap each portion well, and freeze for up to two months. Thaw in the refrigerator overnight before reheating for the best texture.
Reheating
To reheat, scoop single servings into a microwave-safe dish and zap for 30-40 seconds until warm. For larger amounts, cover the baking dish loosely with foil and warm in a 325°F (160°C) oven for about 15 minutes. This brings back that wonderful “just baked” aroma and texture.
FAQs
Can I use frozen rhubarb instead of fresh?
You absolutely can! Just make sure to thaw and drain it well before using so you don’t end up with a watery sauce. The result will be every bit as delicious in your Baked Sticky Rhubarb Pudding.
Is it possible to make this pudding dairy-free?
Definitely! Substitute the whole milk with your favorite plant-based alternative and swap in a vegan butter. The pudding will still have a gorgeous rise and the sauce will remain silky smooth.
Why do I pour boiling water over the batter?
It might sound strange, but pouring boiling water on top is what creates the delightfully gooey sauce beneath the cake. This “self-saucing” method is what makes Baked Sticky Rhubarb Pudding so magical!
Can I add other fruits to this recipe?
Absolutely. Strawberries work beautifully with rhubarb for a sweeter, slightly jammy layer. Blueberries or apples are also lovely for a fun seasonal spin.
How do I tell when the pudding is done?
Look for a golden, slightly firm top that springs back when touched, while the edges should be bubbling with sauce. A toothpick inserted into the top layer should come out mostly clean, but don’t worry about the bottom—it’s supposed to be saucy!
Final Thoughts
There’s something heartwarming and a little bit thrilling about serving up a batch of Baked Sticky Rhubarb Pudding, letting everyone dig down to where the sauce is hiding. Give it a try for your next family meal or celebration—trust me, you’ll be hooked from the very first spoonful!
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Baked Sticky Rhubarb Pudding Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful sweetness of this Baked Sticky Rhubarb Pudding, a comforting dessert that pairs perfectly with a dollop of vanilla ice cream or whipped cream. The rhubarb creates a luscious sauce at the bottom, adding a burst of flavor to each bite.
Ingredients
Rhubarb Mixture:
- 2 cups fresh rhubarb (chopped)
- 1/2 cup granulated sugar
Batter:
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1/4 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
Topping:
- 1 cup boiling water
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and butter a 9×9-inch baking dish. Spread chopped rhubarb in the dish.
- Mix Batter: Whisk 1/2 cup sugar, flour, baking powder, and salt. Add milk, melted butter, and vanilla. Pour over rhubarb.
- Add Topping: Combine remaining 1/2 cup sugar with cinnamon. Sprinkle over batter. Pour boiling water over without stirring.
- Bake: Bake for 40-45 minutes until golden on top. Let cool slightly before serving.
Notes
- This pudding is delicious with vanilla ice cream or whipped cream.
- For a sweeter touch, add strawberries along with the rhubarb.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 portion
- Calories: 250
- Sugar: 29g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
