Description

This magical Baked Sticky Rhubarb Pudding creates its own luscious sauce as it bakes! Starting with simple cake batter poured over tart rhubarb, it transforms in the oven into a golden cake layer on top with a rich, sticky sauce underneath. The perfect balance of sweet and tart flavors makes this comfort dessert irresistible. Best served warm with vanilla ice cream, it’s the kind of old-fashioned treat that brings families together around the table.

Ingredients

Scale

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

Instructions

Preheat oven to 375°F (190°C). Butter a 9×13-inch baking dish.
Toss chopped rhubarb with ½ cup granulated sugar, cornstarch, and vanilla. Spread in prepared dish.
In a bowl, whisk together flour, ¾ cup granulated sugar, baking powder, and salt.
In separate bowl, combine milk, melted butter, egg, and vanilla extract.
Pour wet ingredients into dry ingredients and stir just until combined.
Spoon batter over rhubarb, spreading as evenly as possible.
Mix brown sugar, cinnamon, and salt. Sprinkle over batter.
Scatter cubed butter over brown sugar mixture.
Carefully pour boiling water over entire dish. Do not stir!
Bake 40-45 minutes until top is golden and sauce bubbles around edges.
Cool 15 minutes before serving warm with ice cream if desired.

Notes

For the best results, choose firm, crisp rhubarb stalks with bright color. If using frozen rhubarb, thaw completely 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
The magic happens during baking—don’t be tempted to stir the water after pouring it over the brown sugar
For the best texture, serve this pudding warm but not piping hot. About 15 minutes of cooling time allows the sauce to thicken to the perfect consistency
This pudding can be assembled up to 4 hours before baking and kept covered in the refrigerator
Leftover pudding keeps in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-60 seconds

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: per serving
Calories: 320
Sugar: 52g
Sodium: 280mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg

Keywords: baked sticky rhubarb pudding, self saucing pudding, rhubarb dessert, comfort food dessert, easy rhubarb recipe, sticky pudding, rhubarb cake, old fashioned dessert