Baked Sticky Rhubarb Pudding Recipe
This baked sticky rhubarb pudding is an old-fashioned dessert with a sweet, tangy rhubarb base and a rich, caramelized topping. A cozy, comforting treat perfect for rhubarb season!
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
- Perfect for Rhubarb Season – A delicious way to enjoy fresh rhubarb when it’s in abundance.
- Comforting & Nostalgic – A cozy dessert that tastes just like Grandma used to make.
- Simple Ingredients – Made with pantry staples, so you can whip it up anytime.
- Unique Caramelized Topping – The pudding bakes into a sweet, sticky treat with a gooey rhubarb layer underneath.
Ingredients you’ll need for this sticky rhubarb pudding recipe
(Exact measurements and instructions can be found in the printable recipe card below.)
- Fresh or frozen (diced) rhubarb – Chopped into small pieces to create a tangy, juicy base.
- Sugar – Sweetens the rhubarb and helps create the sticky caramelized topping.
- Flour – Forms the base of the batter, giving the pudding its soft texture.
- Baking powder – Helps the pudding rise and stay light.
- Butter – Adds richness and flavor to the batter.
- Milk – Helps create the pudding’s tender consistency.
- Vanilla extract – Enhances the flavor with a warm, comforting aroma.
- Boiling water – Poured over the batter before baking to create the signature sticky topping.
How to Portion, Cook, and Freeze This Recipe to Fit Your Lifestyle:
Freezing Ahead? – Bake the pudding, let it cool completely, then freeze in an airtight container. Thaw and reheat before serving.
Making for Two? – Cut the recipe in half and bake in a smaller dish for a cozy treat for two.
Instructions for Baked Sticky Rhubarb Pudding Cake
(Check the printable recipe card below for detailed instructions.)
1.Mix together batter in a large bowl. 
2.Smooth the cake batter over the top of the diced rhubarb. 
3.Sprinkle the powdered sugar mixture on top of the cake batter & pour boiling water over all.
Grandma Rita’s Kitchen Tips
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.
Helpful Tips for the Best Sticky Rhubarb Pudding:
- Use fresh rhubarb for the best flavor, but frozen rhubarb works too.
- Don’t skip the boiling water step—it’s what creates the gooey, sticky topping!
- Let the pudding cool slightly before serving to allow the layers to settle.
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.
Other Rhubarb Recipes
- This rhubarb crisp recipe is the best one I’ve ever had!
- Old fashioned rhubarb cake recipe – This one is similar to coffee cake and is so incredibly delicious.
And if you like pudding cake recipes, you’ll also love this old fashioned hot fudge pudding cake.
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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Save this Baked Sticky Rhubarb Pudding recipe to your favorite Pinterest board so you can make it anytime rhubarb season rolls around! And be sure to follow Harbour Breeze on Pinterest for more cozy recipes and home ideas.
Baked Rhubarb Pudding
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
- 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.
- 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.
- In another bowl, mix together the powdered sugar and cornstarch and sprinkle in an even layer over the top of the cake batter.
- 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.
- 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.)
This rhubarb pudding recipe was shared to me through Food Meanderings.
This looks so delicious! I love that you mentioned it’s quick to whip up – that’s exactly what I need for a weeknight dessert. I’ve always been a bit intimidated by rhubarb, but this pudding cake sounds like the perfect entry point. Do you think it would work with frozen rhubarb too?