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.
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!
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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:
- 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
- Preheat oven to 350 degrees F/175 degrees C. Grease an 8 or 9 inch square pan. Pour chopped rhubarb in the bottom.
- In a large bowl combine flour, white granulated sugar, milk, melted butter, baking powder and vanilla extract. Stir until smooth.
- Pour over rhubarb and spread evenly.
- In another bowl, combine powdered sugar and cornstarch.
- Scoop mixture evenly over top of rhubarb and batter mixture.
- Pour water over top.
⏲️ Baking time
Bake this Rhubarb Pudding cake recipe in a preheated oven for 1 hour. Remove from oven, cool for 5 minutes and serve.
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.
🍽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.
🦺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
If you're looking for the best rhubarb dessert, try this Baked Rhubarb Sticky pudding. It's a tasty, unique and delicious spring dessert!
And be sure to try my Rhubarb Cookies, if you love rhubarb!
⭐ Reviews
Did you make this recipe? Please RATE THE RECIPE below
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📋Sticky Rhubarb Pudding Recipe
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.
- In a bowl combine flour, granulated sugar, milk, melted butter, baking powder and vanilla extract. Stir until smooth.
- Pour over rhubarb and spread evenly.
- In another bowl, combine powdered sugar and cornstarch.
- Scoop mixture evenly over top of rhubarb and batter mixture.
- Pour water over top.
- Bake for 1 hour. Remove from oven, cool and serve.
Garnish
- Top with whipped cream or vanilla ice cream. You can also add a sprinkle of ground cinnamon, if you like.
nancy
this bread pudding with added rhubarb is super tasty and just the right amount of sweetness
Vanessa
This is the perfect summer dessert! Where has this been all my life...yum!
Raylene
This is absolutely delicious! Served it with vanilla ice cream and it was a hit.
Terri Gilson
I’m so glad you loved it, Raylene! 😊
Bernice
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.
Colleen
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!
Asha
Coming from a fellow crazy-about-rhubarb person, this is so good! Thanks for sharing.
Carrie
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!
Terri Gilson
Thanks, Carrie! We love it too - enjoy!
Debbie
Can this be prepared ahead and frozen?
Terri Gilson
Hi Debbie,
Sorry for the delayed response! Yes, it absolutely can! Freeze in an airtight container for up to 3 months!
enjoy....
Terri
Tracy
It sounds wonderful! I’m wondering if I make it with with frozen rhubarb would you recommend thawing it first ?
Terri Gilson
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