📋Sticky Rhubarb Pudding Recipe

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

4.80 from 10 votes

📋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.

Course Dessert, Snack

Cuisine American, Canadian

Keyword angel food cake, bread pudding, rhubarb

Special Diet Vegetarian

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 335kcal

Author Terri Gilson

Ingredients

3 cups of rhubarb diced
1 cup all purpose flour
⅔ cup white 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

Get Recipe Ingredients

Instructions

Preheat oven to 350 degrees F/175 degrees C. Grease an 8 or 9 inch square pan. Pour chopped rhubarb in the bottom.
3 cups of rhubarb
In a bowl combine flour, granulated sugar, milk, melted butter, baking powder and vanilla extract. Stir until smooth.
1 cup all purpose flour, ⅔ cup white granulated sugar, ⅓ cup milk, ⅔ cup butter, 1 teaspoon baking powder, 1 teaspoon vanilla extract
Pour over rhubarb and spread evenly.
In another bowl, combine powdered sugar and cornstarch.
1 cup powdered sugar, 1 tablespoon cornstarch
Scoop mixture evenly over top of rhubarb and batter mixture.
Pour water over top.
1 cup water
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.

Notes

Expert Recipe Tips

- Use Fresh or Frozen Rhubarb Correctly. If using fresh rhubarb, make sure to wash and trim the ends before chopping.. If using frozen rhubarb, thaw it completely and drain excess liquid, but don’t squeeze out the moisture—it helps create the perfect pudding consistency.

- Don’t Overmix the Batter. Mix the batter until it is just combined. Overmixing can lead to a denser texture instead of a light, pudding-like cake.

- The Magic of the Water Layer. Pour the water over the batter without stirring it in. This step creates the pudding-like sauce at the bottom as it bakes.

- Baking Time May Vary. Oven temperatures can vary, so check your pudding at the 50-minute mark by inserting a toothpick into the cake portion. If it comes out clean, it’s done! If the top is browning too quickly, loosely cover it with foil for the last 15 minutes of baking.

- Let It Rest Before Serving. Allow the pudding to cool for at least 10 minutes after baking. This helps the sauce thicken slightly and enhances the flavor.

- Want a Richer Caramel Flavor? Swap out white sugar for brown sugar to add depth and a slight caramel taste to the dish

Storage:

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

You can reheat individual portions in the microwave for about 30–45 seconds or warm the entire pudding in the oven at 300°F (150°C) for about 10–15 minutes.

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