Baked Sticky Rhubarb Pudding

Baked Sticky Rhubarb Pudding is a cozy, tangy-sweet dessert that brings together the tartness of rhubarb and the comforting warmth of a golden, sticky cake. I love how the rhubarb softens and caramelizes underneath the sponge as it bakes, creating a luscious pudding that’s perfect served warm with cream or custard.

Why You’ll Love This Recipe

I love the contrast in flavors and textures—sharp, syrupy rhubarb layered with a soft, spongy topping that soaks up all the juices. It’s a simple dessert that feels old-fashioned in the best way. Whether I’m making it during rhubarb season or using frozen rhubarb from the freezer, it’s always a satisfying way to end a meal.

ingredients

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

For the Rhubarb Base:

• Fresh or frozen rhubarb, chopped

• Granulated sugar

• Orange zest (optional, for brightness)

For the Sponge Topping:

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, softened

• Brown sugar

• Eggs

• Vanilla extract

• Milk

For the Sticky Syrup:

• Brown sugar

• Boiling water

directions

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

2. I toss the chopped rhubarb with sugar (and orange zest, if using), then spread it evenly in the bottom of the dish.

3. In a bowl, I cream together the butter and brown sugar until light and fluffy.

4. I beat in the eggs and vanilla, then mix in the flour, baking powder, salt, and milk until smooth.

5. I spread the batter gently over the rhubarb, covering it evenly without pressing down.

6. I sprinkle brown sugar over the top, then carefully pour boiling water over the back of a spoon to evenly distribute it over the batter. This creates the sticky sauce as it bakes.

7. I bake the pudding for 40–45 minutes, or until the top is golden and a toothpick comes out clean from the sponge layer.

8. I let it cool slightly before serving warm with cream, ice cream, or custard.

Servings and timing

This recipe serves 6–8 and takes about 1 hour total—15 minutes to prep and 45 minutes to bake.

Variations

Sometimes I mix strawberries in with the rhubarb for a sweeter twist. I’ve also added chopped ginger or cinnamon to the batter for a spiced version. For an extra gooey top, I double the sticky syrup ingredients.

storage/reheating

I store leftovers covered in the fridge for up to 3 days. To reheat, I warm individual portions in the microwave for about 30 seconds or reheat the whole dish in the oven at 325°F until warmed through. A splash of cream over the top helps bring it back to life.

FAQs

Can I use frozen rhubarb?

Yes, I use frozen rhubarb all the time—no need to thaw it first, just toss it with the sugar and bake as usual.

What’s the purpose of pouring boiling water on top?

It creates a self-saucing effect, turning into a sticky syrup at the bottom that pairs beautifully with the sponge.

Can I make this pudding ahead of time?

Yes, I bake it earlier in the day and reheat it before serving. It’s best warm, so I pop it back in the oven or microwave just before dessert time.

Can I reduce the sugar?

I sometimes reduce the sugar slightly, especially in the syrup topping. Just keep in mind the balance with rhubarb’s tartness.

What can I serve it with?

I usually go for whipped cream or vanilla ice cream, but warm custard is a classic and cozy option too.

Conclusion

Baked Sticky Rhubarb Pudding is a nostalgic, comforting dessert that’s as easy to make as it is delicious. The combination of tangy fruit, tender sponge, and sticky syrup makes every bite irresistible. Whether I’m serving it for a Sunday dinner or a weeknight treat, it always brings warmth and joy to the table.