Name: Baked Sticky Rhubarb Pudding
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 4 cups fresh rhubarb, chopped into 1-inch pieces; ½ cup granulated sugar (for rhubarb); 1 tablespoon cornstarch; ½ teaspoon vanilla extract; 1 cup all-purpose flour; ¾ cup granulated sugar (for batter); 2 teaspoons baking powder; ½ teaspoon salt; ½ cup whole milk; ¼ cup unsalted butter, melted; 1 large egg; 1 teaspoon vanilla extract; 1 cup packed brown sugar; 1½ cups boiling water; 2 tablespoons unsalted butter, cubed; ¼ teaspoon ground cinnamon; Pinch of salt

Baked Sticky Rhubarb Pudding is the kind of dessert that makes you believe in kitchen magic. What starts as simple cake batter poured over rhubarb transforms in the oven, creating its own luscious sauce underneath while developing a golden, tender cake layer on top. This Baked Sticky Rhubarb Pudding captures the essence of old-fashioned comfort food—the kind that makes your kitchen smell like home.

I first discovered this recipe by accident when I ran out of oats for a planned rhubarb crumble. In a moment of creative desperation, I transformed what was meant to be a crumble into this self-saucing pudding instead. The result was magnificent—a Baked Sticky Rhubarb Pudding that has since become one of our family’s most requested desserts.

My husband James, who typically claims he’s “not really a dessert person,” has been known to sneak second helpings when he thinks no one is looking. The tart rhubarb perfectly balances the sweet, sticky sauce, while the tender cake layer provides the perfect contrast in texture.

Let me show you how to create this soul-warming Baked Sticky Rhubarb Pudding that will have your family asking for the recipe too.

Why You’ll Love This Baked Sticky Rhubarb Pudding

This Baked Sticky Rhubarb Pudding creates its own delicious sauce as it bakes—pure kitchen magic!
The Baked Sticky Rhubarb Pudding perfectly balances tart rhubarb with sweet, comforting flavors
It’s easier to make than traditional puddings but delivers impressive, homemade results
This Baked Sticky Rhubarb Pudding works beautifully with fresh or frozen rhubarb year-round
The warm, sticky texture of this Baked Sticky Rhubarb Pudding is the ultimate comfort food
It’s budget-friendly and uses simple pantry ingredients alongside seasonal rhubarb
This Baked Sticky Rhubarb Pudding tastes even better the next day, making it perfect for meal prep

Ingredients for Baked Sticky Rhubarb Pudding

For the Rhubarb Base

4 cups fresh rhubarb, chopped into 1-inch pieces (about 2 pounds)
½ cup granulated sugar
1 tablespoon cornstarch
½ teaspoon vanilla extract

For the Pudding Batter

1 cup all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup whole milk
¼ cup unsalted butter, melted and slightly cooled
1 large egg
1 teaspoon vanilla extract

For the Sticky Sauce

1 cup packed brown sugar
1½ cups boiling water
2 tablespoons unsalted butter, cubed
¼ teaspoon ground cinnamon
Pinch of salt

For Serving (Optional)

Vanilla ice cream or whipped cream
Additional chopped rhubarb for garnish

Ingredient Tips:

For the rhubarb, choose firm, crisp stalks with bright color. If using frozen rhubarb, thaw and drain excess liquid first
The brown sugar creates that signature sticky sauce—don’t substitute with granulated sugar
Boiling water is essential for creating the proper sauce texture, so make sure it’s actually bubbling when you pour it

Step-by-Step Instructions for Baked Sticky Rhubarb Pudding

Prepare for Baking

Preheat your oven to 375°F (190°C). Generously butter a 9×13-inch baking dish or similar-sized ceramic baking dish.
Prepare the rhubarb by washing, trimming, and chopping it into uniform 1-inch pieces.

Create the Rhubarb Base

In a large bowl, toss the chopped rhubarb with ½ cup granulated sugar, cornstarch, and vanilla extract until well coated.
Spread the rhubarb mixture evenly in the prepared baking dish, creating a uniform layer across the bottom.

Make the Pudding Batter

In a medium bowl, whisk together flour, ¾ cup granulated sugar, baking powder, and salt.
In a separate bowl, combine milk, melted butter, egg, and vanilla extract, whisking until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined. Don’t overmix—a few lumps are perfectly fine.
Spoon the batter over the rhubarb in the baking dish, spreading it as evenly as possible. It doesn’t need to be perfect, and it’s okay if some rhubarb peeks through.

Prepare the Sticky Sauce

In a medium bowl, combine the brown sugar, cinnamon, and salt.
Sprinkle this mixture evenly over the batter in the baking dish.
Add the cubed butter scattered over the brown sugar mixture.
Carefully pour the boiling water over the entire dish. Do not stir! The water should completely cover the surface.

Bake the Pudding

Bake for 40-45 minutes until the top is golden brown and set, and the sauce is bubbling around the edges.
Remove from the oven and let cool for 10-15 minutes before serving. The pudding will continue to set as it cools, but it’s best served warm.

Serve and Enjoy

Scoop the pudding into individual bowls, making sure to include both the cake layer and the sticky sauce underneath.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Garnish with fresh chopped rhubarb for extra color and texture if you like.

Emma’s Kitchen Notes for Perfect Baked Sticky Rhubarb Pudding

The magic happens during baking—don’t be tempted to stir the water after pouring it over the brown sugar. This creates the separation that allows the sauce to form beneath the cake layer.
For the best texture, serve this Baked Sticky Rhubarb Pudding warm but not piping hot. About 15 minutes of cooling time allows the sauce to thicken to the perfect consistency.
Make-ahead tip: This pudding can be assembled up to 4 hours before baking and kept covered in the refrigerator. You may need to add 5-10 minutes to the baking time if starting from cold.
Storage instructions: Leftover Baked Sticky Rhubarb Pudding keeps in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-60 seconds to restore the warm, gooey texture.

Frequently Asked Questions About Baked Sticky Rhubarb Pudding

Can I use frozen rhubarb instead of fresh?

Yes! Frozen rhubarb works perfectly in this Baked Sticky Rhubarb Pudding. Thaw it completely and drain any excess liquid before using. You might need to add an extra 5-10 minutes to the baking time, as frozen rhubarb releases more moisture during cooking. The final result will be just as delicious, though the texture might be slightly softer.

Why is my pudding sauce too thin?

If your Baked Sticky Rhubarb Pudding sauce seems thin, it likely needs more baking time. The sauce should be bubbling around the edges and the top should be golden and set. Continue baking in 5-minute increments until you achieve the right consistency. Also, remember that the sauce will thicken as it cools, so don’t judge it straight from the oven.

Can I make this with other fruits?

Absolutely! This recipe works wonderfully with other tart fruits. Try it with sliced apples and a pinch of cinnamon, mixed berries, or even pears. For sweeter fruits, you might want to reduce the sugar in the fruit layer slightly. The cooking time may vary depending on the fruit’s water content.

My pudding cake layer sank. What went wrong?

If the cake layer of your Baked Sticky Rhubarb Pudding sank into the sauce, it’s usually because the batter was too thin or the water wasn’t hot enough. Make sure your water is actively boiling when you pour it, and avoid overmixing the batter, which can make it too thin. The cake layer should float on top of the liquid to create proper separation.

Can I double this recipe for a crowd?

Yes, you can double this Baked Sticky Rhubarb Pudding recipe and bake it in a large roasting pan or two 9×13-inch dishes. If using one large pan, you’ll need to increase the baking time by 15-20 minutes. Keep an eye on the top to ensure it doesn’t over-brown—you can tent it with foil if needed.

Conclusion

This Baked Sticky Rhubarb Pudding has become one of those recipes that defines comfort food in our house. It’s the dessert I turn to when I want something that feels like a warm hug on a plate—rich, satisfying, and filled with the kind of homemade goodness that makes any meal feel special. The contrast between the tart rhubarb and the sweet, sticky sauce creates a perfect balance that never fails to satisfy.

What I love most about this Baked Sticky Rhubarb Pudding is how it transforms simple, everyday ingredients into something that feels magical. There’s something wonderful about serving a dessert that looks complex but came together with basic pantry staples and seasonal fruit. It’s the kind of recipe that builds confidence in the kitchen and creates lasting memories around the table.

If you enjoyed this Baked Sticky Rhubarb Pudding, you might also like my Rhubarb Pudding Cake Recipe, No-Bake Rhubarb Dessert, or Easy Oatmeal Rhubarb Bars. And don’t forget to sign up for my newsletter to get more comforting dessert recipes delivered straight to your inbox!

Have you tried making this Baked Sticky Rhubarb Pudding? What’s your favorite way to serve it? I’d love to hear about your baking adventures in the comments below!

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Baked Sticky Rhubarb Pudding

Table of Contents

Why You’ll Love This Baked Sticky Rhubarb Pudding

Ingredients for Baked Sticky Rhubarb Pudding