Baked Sticky Rhubarb Pudding
If you’re looking for the perfect dessert that combines the tartness of rhubarb with a rich, sticky sweetness, then Baked Sticky Rhubarb Pudding is the answer. Imagine a soft, fluffy pudding topped with a caramelized, sticky sauce that’s totally irresistible. The rhubarb adds a lovely tangy bite, balancing out the sweetness, and when it’s baked, everything melts together beautifully.
This pudding is everything you want in a dessert—warm, comforting, and completely satisfying. It’s the kind of dessert you make when you want to treat yourself (or your loved ones) to something truly special. Trust me, you’ll be going back for seconds!
Why You’ll Love Baked Sticky Rhubarb Pudding
Sweet and Tangy: The sweetness of the pudding combined with the tart rhubarb creates a perfectly balanced flavor profile. It’s the ultimate dessert for those who love a bit of a zing.
Comforting and Cozy: There’s something about this warm, sticky pudding that feels like a hug in dessert form. It’s the perfect comfort food for chilly evenings or cozy gatherings.
Simple Ingredients: Made with pantry staples and fresh rhubarb, this pudding is easy to whip up without needing anything fancy.
Crowd-Pleasing: Whether you’re serving it for a family dinner, a get-together, or just because, it’s always a hit. People won’t believe how simple it is to make, yet so delicious!
Customizable: Add a dollop of whipped cream or a scoop of vanilla ice cream to take this dessert to the next level.
Ingredients in Baked Sticky Rhubarb Pudding
Here’s everything you’ll need for this irresistible rhubarb pudding:
For the Pudding:
- Rhubarb – the star of the show! Its tartness brings the perfect balance to the sweetness of the pudding.
- Butter – gives the pudding a soft, melt-in-your-mouth texture.
- Sugar – sweetens the pudding base and helps create the lovely sticky sauce.
- Flour – provides the structure for the pudding.
- Baking powder – ensures the pudding rises and becomes light and fluffy.
- Eggs – bind everything together and add richness to the texture.
- Milk – gives the pudding the right consistency, making it moist but not too dense.
- Vanilla extract – adds a warm, aromatic sweetness to the pudding.
For the Sticky Sauce:
- Brown sugar – creates a deep, caramel-like flavor for the sauce.
- Butter – gives the sauce richness and a beautiful smoothness.
- Boiling water – helps to bring everything together, forming a syrupy consistency that sticks to the pudding perfectly.
(Note: full ingredient measurements are in the recipe card below.)
Instructions
Ready to make the most comforting dessert? Follow these simple steps:
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures that the pudding bakes evenly and rises perfectly.
Step 2: Prepare the Rhubarb
Wash and chop your rhubarb into small pieces. Place them in the bottom of a greased baking dish. The rhubarb will soften and release its juices as it bakes, creating that delicious tartness.
Step 3: Make the Pudding Batter
In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Then, gradually mix in the flour, baking powder, and milk. The batter should be smooth and slightly thick.
Step 4: Pour the Batter Over the Rhubarb
Pour the batter evenly over the rhubarb in the baking dish. Don’t worry if it doesn’t cover the rhubarb completely—this is a sticky pudding, and it will spread out as it bakes!
Step 5: Make the Sticky Sauce
In a separate bowl, mix together the brown sugar and melted butter. Slowly pour in the boiling water, stirring until it’s smooth. Carefully pour this sticky sauce over the pudding batter in the baking dish. It will seem like a lot of liquid, but trust me, it will soak into the pudding as it bakes, creating the sticky, delicious texture.
Step 6: Bake the Pudding
Place the dish in the oven and bake for 45-50 minutes, or until the top is golden brown and the pudding is firm to the touch. The sauce will have thickened up and the pudding will be soft and gooey inside.
Step 7: Rest and Serve
Once baked, let the pudding sit for about 5 minutes before serving. This allows the sauce to settle, making it even stickier and more delicious.
Preparation Time
Prep Time: 15 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour
Nutrition Facts (per serving)
- Calories: ~300
- Protein: 3g
- Fat: 15g
- Carbs: 42g
(Note: approximate values, depends on ingredients used)
How to Serve Baked Sticky Rhubarb Pudding
This pudding is perfect on its own, but it’s even better when paired with:
- A scoop of vanilla ice cream – the cold, creamy contrast against the warm, sticky pudding is a match made in dessert heaven.
- Whipped cream – a light, airy topping that adds a bit of extra indulgence.
- Custard – pour over a little custard for a luxurious, creamy finish.
- Fresh berries – a handful of fresh berries on the side will bring a fresh, fruity contrast to the rich pudding.
Additional Tips
- Don’t skip the boiling water for the sauce—it’s essential for creating the sticky, syrupy consistency!
- If you want an extra tart kick, add a splash of lemon juice to the rhubarb before baking.
- Leftovers keep well in the fridge for 2-3 days. Just reheat in the microwave and add a little extra ice cream or cream for the perfect dessert.
- You can also use frozen rhubarb if fresh is not available—just thaw it and drain any excess liquid before using it in the recipe.
FAQ’s
1 Can I use a different fruit instead of rhubarb?
Yes! You can substitute the rhubarb with fruits like strawberries or apples for a different twist on the classic. Just adjust the sugar to suit the fruit’s sweetness.
2 Can I make this pudding ahead of time?
Yes, you can prepare it ahead of time and refrigerate it. Just bake it when you’re ready to serve, though you may need to add a few extra minutes to the baking time.
3 How can I make this recipe gluten-free?
You can swap the regular flour with a gluten-free all-purpose flour blend. The texture will still be delicious!
4 Can I double this recipe?
Absolutely! Just make sure to use a larger baking dish to accommodate the doubled recipe. You may need to increase the baking time slightly.
5 How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
6 Can I freeze this pudding?
Yes, you can freeze this pudding for up to 3 months. Just let it cool completely, then wrap it tightly in plastic wrap and foil before freezing. Thaw overnight in the fridge before reheating.
7 Can I add nuts or spices to this pudding?
Yes, you can! Try adding chopped walnuts, cinnamon, or ginger to the batter for a warm, spiced flavor.
8 What can I serve this pudding with?
Serve it with a dollop of whipped cream, a scoop of ice cream, or a drizzle of custard for an extra indulgent treat.
9 Can I reduce the sugar in this recipe?
You can try reducing the sugar slightly, but keep in mind that it will affect the texture and sweetness of the sauce.
10 Can I use brown sugar in the pudding batter?
Yes, using brown sugar in the batter will give it a richer, caramelized flavor. Feel free to substitute!
CONCLUSION
This Baked Sticky Rhubarb Pudding is the perfect dessert to end any meal on a sweet note. The combination of the soft, fluffy pudding and the sticky, caramelized sauce is truly irresistible. Whether you enjoy it on its own or with a scoop of ice cream, it’s sure to be a crowd-pleaser. So, grab some rhubarb and give this comforting dessert a try—you won’t regret it!
PrintBaked Sticky Rhubarb Pudding
Baked Sticky Rhubarb Pudding is a delightful dessert made with tangy rhubarb and a soft, sponge-like pudding base. Topped with a rich, sticky caramel sauce, it’s a comforting and indulgent treat perfect for any season.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
- 2 cups (250g) chopped rhubarb
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) water
- 1 1/2 cups (180g) all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120ml) milk
- 1/2 cup (120ml) boiling water
- 1/2 cup (100g) packed brown sugar (for the sauce)
- 2 tbsp (30g) unsalted butter (for the sauce)
- 1/2 cup (120ml) heavy cream (for the sauce)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch square baking dish.
- In a saucepan, combine chopped rhubarb, 1/2 cup sugar, and 1/2 cup water. Cook over medium heat, stirring occasionally, until the rhubarb softens and the sugar dissolves. Set aside.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat together softened butter and 1 cup sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, and then stir in vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until smooth.
- Spread the batter evenly over the rhubarb mixture in the baking dish, covering the rhubarb completely.
- Pour the boiling water evenly over the top of the batter (do not stir). The water will create the sticky sauce as it bakes.
- Bake for 40-45 minutes, or until the top is golden and the pudding is set. The pudding will rise over the rhubarb as it bakes.
- While the pudding is baking, prepare the sticky sauce by combining brown sugar, butter, and heavy cream in a saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves and the sauce thickens.
- Once the pudding is done, remove it from the oven and let it cool for a few minutes. Pour the sticky sauce over the warm pudding before serving.
Notes
- Serve with vanilla ice cream or whipped cream for an extra indulgent treat.
- You can substitute the rhubarb with other fruits like apples or pears for a variation of this dessert.
- The pudding is best served warm, as it has a delightful gooey texture when fresh out of the oven.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 380
- Sugar: 45g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 65mg
