Baked Sticky Rhubarb Pudding

Baked Sticky Rhubarb Pudding is one of those comforting desserts I love to make when rhubarb is in season. The tartness of the rhubarb melts into a sticky, caramel-like sauce beneath a soft, cake-like topping. It’s warm, rich, and perfect served with a dollop of cream or a scoop of vanilla ice cream.

Why You’ll Love This Recipe

I love how this dessert balances tangy and sweet so perfectly. The rhubarb softens beautifully in the oven, releasing its juices to create a naturally sweet syrup underneath the golden sponge. It’s easy to prepare, requires just a few ingredients, and makes my kitchen smell amazing as it bakes. Whether I serve it warm out of the oven or chilled the next day, it always hits the spot.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the base:

• Fresh rhubarb, chopped

• Brown sugar

• Cornstarch

• Lemon juice

For the topping:

• All-purpose flour

• Baking powder

• Salt

• Butter, melted

• Milk

• Vanilla extract

• Granulated sugar

For the sticky syrup:

• Boiling water

• Brown sugar

directions

1. I preheat the oven to 350°F (175°C) and lightly grease a baking dish.

2. I spread the chopped rhubarb evenly in the dish, then toss it with brown sugar, cornstarch, and lemon juice.

3. In a bowl, I whisk together the flour, baking powder, salt, and granulated sugar. I stir in the milk, melted butter, and vanilla to make a smooth batter.

4. I pour the batter over the rhubarb, spreading it gently to cover.

5. I mix boiling water and brown sugar, then carefully pour it over the top—without stirring—to create that signature sticky sauce during baking.

6. I bake the pudding for 40–45 minutes until the top is golden and the rhubarb is bubbling underneath. I let it rest a few minutes before serving.

Servings and timing

This recipe serves 6 people.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

Sometimes I mix in strawberries with the rhubarb for a slightly sweeter flavor. When I want extra depth, I use maple syrup in the topping or add a pinch of cinnamon to the batter. For a lighter version, I reduce the sugar and serve it with Greek yogurt instead of cream.

storage/reheating

I store leftovers covered in the fridge for up to 3 days. To reheat, I warm individual portions in the microwave for 30–40 seconds or pop the whole dish into a low oven until heated through. It’s delicious cold too—the texture becomes more pudding-like overnight.

FAQs

Can I use frozen rhubarb?

Yes, I use frozen rhubarb often. I just thaw and drain it well before baking to avoid excess moisture in the pudding.

Can I make this gluten-free?

Absolutely. I swap the all-purpose flour for a gluten-free blend and it turns out just as soft and sticky.

What’s the best dish to bake this in?

I use a deep 8-inch square or similar-sized baking dish. A ceramic or glass dish works best for even baking.

Why pour hot water over the top?

This creates the sticky sauce as it sinks beneath the batter while baking—giving that gooey base without extra steps.

Do I need to peel rhubarb?

No, I don’t peel rhubarb. I just trim the ends and slice the stalks. The skin adds color and breaks down during baking.

Conclusion

Baked Sticky Rhubarb Pudding is one of my favorite ways to enjoy rhubarb. The mix of tart fruit, sweet syrup, and soft cake topping is incredibly satisfying. Whether I serve it for Sunday dessert or bring it to a gathering, it’s a comforting classic I’ll always come back to.