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Home » Recipes » Courses » Desserts

Sticky Rhubarb Pudding

Published: May 8, 2022 by Terri Gilson · Modified: May 8, 2022 · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · 13 Comments

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pin with white text on blue background on top and bottom andphoto of rhubarb in a white petal bowl with a cinnamon stick and a whole pan of rhubarb pudding in the background

It's rhubarb season again and if you love rhubarb, you'll love this Sticky Rhubarb Pudding! It's a unique and delicious non-traditional rhubarb recipe that's sort of like a pudding cake. It's also easy, quick and a little indulgent, because well, sometimes you just need to indulge.

rhubarb in a white petal bowl with a cinnamon stick and a whole pan of rhubarb pudding in the background

My Rhubarb Square is another one of those recipes that are worth the indulgence (to die for, actually!) Full confession: I did try to lighten this Rhubarb Pudding Cake and cut the fat and sugar, but learned that the sugar and butter made it good. There are just some things you don't mess with! So, if you want to indulge a little and have some rhubarb kicking around, then you'll love this recipe!

Jump to:
  • 🥘Ingredients
  • 🔪Instructions
  • ⏲️ Baking time
  • 📖Variations & Substitutions
  • 👪 Serving Size
  • 🍽Equipment
  • 🌡️Storage
  • 🦺Food safety
  • ⭐ Reviews
  • 📋Sticky Rhubarb Pudding Recipe
  • 🍰More Dessert Recipes

I got this recipe from my Auntie Sue (she had it forever) and my first thought was, "where have you been all my life?!" Granted, I am a bit crazy about rhubarb, but this is truly one of those old-timey gems!

🥘Ingredients

For this baked sticky rhubarb pudding recipe, you'll need:

photo of labelled ingredients in rhubarb pudding
  • rhubarb * you can use fresh or frozen
  • all-purpose flour
  • white granulated sugar
  • milk * I use 1%
  • unsalted butter
  • baking powder
  • vanilla extract
  • powdered sugar/icing sugar
  • cornstarch
  • water

*See recipe card for quantities

🔪Instructions

How to make Baked Rhubarb Sticky Pudding

  1. Preheat oven to 350 degrees F/175 degrees C. Grease an 8 or 9 inch square pan. Pour chopped rhubarb in the bottom.
  2. In a large bowl combine flour, white granulated sugar, milk, melted butter, baking powder and vanilla extract. Stir until smooth.
  3. Pour over rhubarb and spread evenly.
rhubarb in the bottom of a blue pan with other bowls of ingredients in background
Step 1
cake batter in bowl with wooden spoon
Step 2
mixture spread over rhubarb
Step 3
  1. In another bowl, combine powdered sugar and cornstarch.
  2. Scoop mixture evenly over top of rhubarb and batter mixture.
  3. Pour water over top.
icing sugar and cornstarch mixed together in glass bowl
Step 4
icing sugar cornstarch mixture poured over rhubarb and cake batter
Step 5
water poured over top over pudding and rhubarb mixture
Step 6

⏲️ Baking time

Bake this Rhubarb Pudding cake recipe in a preheated oven for 1 hour. Remove from oven, cool for 5 minutes and serve.

baked rhubarb sticky pudding with blue oven mitts in the background
Step 7

Garnish: Top with whipped cream or vanilla ice cream. You can also add a sprinkle of ground cinnamon, if you like.

📖Variations & Substitutions

This Rhubarb Cake Pudding recipe can be altered for your preference, dietary restrictions and convenience:

  • Dairy -free -use vegan margarine and a dairy-free milk (soy, almond, oat etc...)
  • Rhubarb - you can use fresh or frozen rhubarb *If you use frozen rhubarb, just make sure you defrost it completely and drain it, but don't squeeze the liquid out. * I used frozen rhubarb for this recipe.
  • Sugar - you could substitute brown sugar for the white granulated sugar

👪 Serving Size

This Sticky Rhubarb Pudding recipe makes 8 servings. However, you can half, double or triple the recipe by clicking on the blue serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.

rhubarb pudding in a white bowl with a spoonful being lifted out

🍽Equipment

For this Baked Sticky Rhubarb Pudding recipe, you'll need a mixing bowl, spoon and an 8 or 9 inch square pan. You do NOT need an electric mixer.

🌡️Storage

Store this sticky rhubarb pudding in a sealed container the fridge for up to 4 days. You can also freeze it in an airtight container for up to 3 months.

rhubarb in a white petal bowl with a cinnamon stick and a whole pan of rhubarb pudding in the background

🦺Food safety

  • Don't leave food sitting out at room temperature for extended periods
  • Never leave cooking food unattended
  • Use oils with high smoking point to avoid harmful compounds
  • Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

My Amazon Recommendations

If you're looking for the best rhubarb dessert, try this Baked Rhubarb Sticky pudding. It's a tasty, unique and delicious spring dessert!

⭐ Reviews

Did you make this recipe? Please RATE THE RECIPE below

Please SUBSCRIBE  (get my FREE E-cookbook) and be sure to FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

rhubarb in a white petal bowl with a cinnamon stick and a whole pan of rhubarb pudding in the background
Food Meandering Logo

📋Sticky Rhubarb Pudding Recipe

This Sticky Rhubarb Pudding is a delicious, easy, quick, baked spring dessert that's sort of like a pudding cake. It's also a unique and delicious non-traditional rhubarb recipe.
5 from 6 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: American, Canadian
Keyword: angel food cake, bread pudding, rhubarb
Special Diet: Vegetarian
Servings: 8 servings
Calories: 335kcal
Author: Terri Gilson
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Prevent your screen from going dark

Ingredients

  • 3 cups rhubarb diced
  • 1 cup all purpose flour
  • ⅔ cup granulated sugar
  • ⅓ cup milk
  • ⅔ cup butter melted and slightly cooled
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1 tablespoon cornstarch
  • 1 cup water

Instructions

  • Preheat oven to 350 degrees F/175 degrees C. Grease an 8 or 9 inch square pan. Pour chopped rhubarb in the bottom.
    rhubarb in the bottom of a blue pan with other bowls of ingredients in background
  • In a bowl combine flour, granulated sugar, milk, melted butter, baking powder and vanilla extract. Stir until smooth.
    cake batter in bowl with wooden spoon
  • Pour over rhubarb and spread evenly.
    mixture spread over rhubarb
  • In another bowl, combine powdered sugar and cornstarch.
    icing sugar and cornstarch mixed together in glass bowl
  • Scoop mixture evenly over top of rhubarb and batter mixture.
    icing sugar cornstarch mixture poured over rhubarb and cake batter
  • Pour water over top.
    water poured over top over pudding and rhubarb mixture
  • Bake for 1 hour. Remove from oven, cool and serve.
    baked rhubarb sticky pudding with blue oven mitts in the background

Garnish

  • Top with whipped cream or vanilla ice cream. You can also add a sprinkle of ground cinnamon, if you like.
    rhubarb in a white petal bowl with a cinnamon stick and a whole pan of rhubarb pudding in the background

Notes

 
Nutrition Facts
📋Sticky Rhubarb Pudding Recipe
Amount Per Serving (0.5 cup)
Calories 335 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 41mg14%
Sodium 130mg6%
Potassium 221mg6%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 32g36%
Protein 3g6%
Vitamin A 539IU11%
Vitamin C 4mg5%
Calcium 82mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 0.5cup | Calories: 335kcal (17%) | Carbohydrates: 47g (16%) | Protein: 3g (6%) | Fat: 16g (25%) | Saturated Fat: 10g (63%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg (14%) | Sodium: 130mg (6%) | Potassium: 221mg (6%) | Fiber: 1g (4%) | Sugar: 32g (36%) | Vitamin A: 539IU (11%) | Vitamin C: 4mg (5%) | Calcium: 82mg (8%) | Iron: 1mg (6%)
Did you make this recipe? Please leave a star rating and review below!
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Reader Interactions

Comments

  1. nancy

    May 09, 2022 at 8:14 pm

    this bread pudding with added rhubarb is super tasty and just the right amount of sweetness

    Reply
  2. Vanessa

    May 10, 2022 at 4:04 pm

    This is the perfect summer dessert! Where has this been all my life...yum!

    Reply
    • Raylene

      August 27, 2022 at 8:57 pm

      This is absolutely delicious! Served it with vanilla ice cream and it was a hit.

      Reply
      • Terri Gilson

        August 29, 2022 at 10:20 pm

        I’m so glad you loved it, Raylene! 😊

        Reply
  3. Bernice

    May 10, 2022 at 4:06 pm

    Yesss! I can't wait to make this bread pudding. I bet it's so comforting. Our rhubarb is really growing this year so hopefully I'll have lots to play with.

    Reply
  4. Colleen

    May 10, 2022 at 4:41 pm

    This rhubarb pudding looks so good! I have a lot of rhubarb and always looking for new recipes so I'll try this one for sure!

    Reply
  5. Asha

    May 11, 2022 at 8:51 pm

    Coming from a fellow crazy-about-rhubarb person, this is so good! Thanks for sharing.

    Reply
  6. Carrie

    June 07, 2022 at 4:45 pm

    It is bubbling in the oven! It smells delicious, it’s really gooey and we have the ice cream already! We cannot wait to dig in. What a wonderful, wonderful recipe!

    Reply
    • Terri Gilson

      June 10, 2022 at 6:42 am

      Thanks, Carrie! We love it too - enjoy!

      Reply
  7. Debbie

    July 17, 2022 at 9:15 am

    Can this be prepared ahead and frozen?

    Reply
    • Terri Gilson

      July 21, 2022 at 10:43 am

      Hi Debbie,
      Sorry for the delayed response! Yes, it absolutely can! Freeze in an airtight container for up to 3 months!
      enjoy....
      Terri

      Reply
  8. Tracy

    September 23, 2022 at 8:20 pm

    It sounds wonderful! I’m wondering if I make it with with frozen rhubarb would you recommend thawing it first ?

    Reply
    • Terri Gilson

      September 24, 2022 at 7:08 am

      Hi Tracy,
      Yes, you should definitely thaw the frozen rhubarb, then drain off excess liquid through a sieve BEFORE you measure.
      I hope you enjoy it!
      Thanks,
      Terri

      Reply

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I'm Terri, a passionate home cook and baker, an award-winning recipe developer and a busy working mom that is trying to eat healthy and fit everything into not enough hours in a day! My mission is to share not only my recipes, cooking hacks and tips with you, but also my secrets to successful weight maintenance.

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