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Baked Sticky Rhubarb Pudding Recipe

If you’re looking for a delightful way to use up your garden rhubarb—or that stash of frozen rhubarb in your freezer—look no further than this Baked Sticky Rhubarb Pudding recipe! This old-fashioned dessert is a pudding cake with a crispy topping, quick to whip up and pop in the oven. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream- or it’s delicious as is, too! As it bakes, the rhubarb filling turns soft and pudding-like, creating a comforting and delicious dessert that’s sure to become a favorite.

This rhubarb pudding cake has a soft cake like pudding base with a crispy top.

A few days ago, I went (reluctantly) to the dentist for my regularly scheduled teeth cleaning. I’ve found a delightful dental hygienist who manages to get the job done pain-free and even complimented my teeth brushing habits—bless her little heart.

During our conversation, I discovered she loves to garden and her rhubarb is currently producing very well. As I hopped off the chair to head out the door, she asked, “Well, would you like some of my rhubarb?” Goodness, I haven’t been that excited at the dentist office since I was a little girl and got to pick a toy out of the basket after getting a filling!

When I went to pick it up the next day, not only did I get a beautiful bundle of fresh rhubarb, but there was also a recipe stapled to the bag! It came with high praise and the promise that “even people who don’t like rhubarb love this recipe!” Well, of course I had to try it out—and this is it. It’s the first time I’ve ever heard of Sticky Rhubarb Pudding—and yes, it really is amazing!

Why You’ll Love this Recipe

It’s a wonderful way to use fresh or frozen rhubarb! – If your garden is producing lots of rhubarb these days, you just might be looking for a new (old fashioned) recipe like this.

It’s very quick to mix up and get in the oven -With only a few minutes of prep time, you can have this popped into the oven.

The ingredients are simple – You probably already have everything you’ll need for this recipe in the pantry! But, can I make a confession? I didn’t have the powdered sugar it called for, so I whirred some regular sugar in the food processor. It didn’t come out looking like powdered sugar at all, but it still tastes great!

Ingredients needed for sticky rhubarb pudding cake.

Ingredients you’ll need for this sticky rhubarb pudding recipe

(A printable recipe card is included at the bottom of this post for your convenience.)

  • 3 cups diced rhubarb
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 2/3 cup white sugar
  • 1/3 cup milk
  • 2/3 cup melted butter
  • 1 teaspoon vanilla
  • 1 cup powdered sugar
  • 1 tablespoon cornstarch
  • 1 cup boiling water
Rhubarb pudding cake batter in a large bowl after it has been mixed with a wooden spoon.
Mix together the cake batter ingredients until smooth.

Instructions for Baked Rhubarb Pudding

  1. Preheat oven to 350 degrees and butter (or spray cooking spray on) a 9 inch round or square baking dish. Pour the diced rhubarb into the prepared dish.
  2. In a large mixing bowl, combine the flour, sugar, and baking powder. Then add in the milk, melted butter, and vanilla. Mix until well combined. Spread the batter over the diced rhubarb in the pan.
  1. In another bowl, mix together the powdered sugar and cornstarch and sprinkle in an even layer over the top of the cake batter.
  2. Place the dish of rhubarb sticky pudding onto the shelf (situated in the middle of the oven) in your preheated oven and pour 1 cup of boiling water slowly on top of the powdered sugar mixture so that it covers the entire top.
  3. Bake at 350 degrees for 45-55 minutes, or until it is all bubbly around the edges and the top is golden brown. (**Note: If your pan is shallow – like mine was – you may want to put a large cookie sheet on the shelf below in case the rhubarb filling boils over.)
A pan of rhubarb pudding cake that has had one serving taken out of it so you can see how juicy the inside is.
The rhubarb filling thickens up as it cools and becomes like pudding!

How to serve rhubarb sticky pudding

Let the sticky pudding cool for about 5 minutes (at least) before serving, or it can be served cold. I like it best served slightly warmed with a scoop of vanilla ice cream or whipped cream on it.

A bowl of rhubarb sticky pudding cake with a spoonful lifted out of it.

Other Rhubarb Recipes

Tools Used for this Recipe

I used a 9.5 inch porcelin flan pan for this recipe. A 9 inch deep dish pie pan or square baking pan would work well too.

(Don’t forget to check out my Amazon storefront for some of my favorite kitchen tools!)

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A collage of pictures of rhubarb pudding with "Sticky Rhubarb Pudding" written over them.

This rhubarb pudding recipe was first discovered through Food Meanderings.

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a bowl of baked sticky rhubarb pudding cake

Baked Rhubarb Pudding

Yield: 8
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

This old-fashioned dessert is a pudding cake with a crispy topping, quick to whip up and pop in the oven. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream- or it’s delicious as is, too! As it bakes, the rhubarb filling turns soft and pudding-like, creating a comforting and delicious dessert that’s sure to become a favorite.

Ingredients

  • 3 cups diced rhubarb
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 2/3 cup white sugar
  • 1/3 cup milk
  • 2/3 cup melted butter
  • 1 teaspoon vanilla
  • 1 cup powdered sugar
  • 1 tablespoon cornstarch
  • 1 cup boiling water

Instructions

  1. Preheat oven to 350 degrees and butter (or spray cooking spray on) a 9 inch round or square baking dish. Pour the diced rhubarb into the prepared dish.
  2. In a large mixing bowl, combine the flour, sugar, and baking powder. Then add in the milk, melted butter, and vanilla. Mix until well combined. Spread the batter over the diced rhubarb in the pan.
  3. In another bowl, mix together the powdered sugar and cornstarch and sprinkle in an even layer over the top of the cake batter.
  4. Place the dish of rhubarb sticky pudding onto the shelf (situated in the middle of the oven) in your preheated oven and pour 1 cup of boiling water slowly on top of the powdered sugar mixture so that it covers the entire top.
  5. Bake at 350 degrees for 45-55 minutes, or until it is all bubbly around the edges and the top is golden brown. (**Note: If your pan is shallow – like mine was – you may want to put a large cookie sheet on the shelf below in case the rhubarb filling boils over.)

Did you make this recipe?

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