Baked Sticky Rhubarb Pudding Recipe: A Sweet & Tangy Comfort Dessert
There’s a special kind of magic that happens when tart rhubarb meets a sweet, tender cake. This Baked Sticky Rhubarb Pudding is a perfect example. It’s a delightful, old-fashioned dessert that combines a simple, pour-over batter with fresh diced rhubarb, all baked into a wonderfully “sticky” and saucy pudding. It’s warm, comforting, and perfectly balances sweet with that irresistible tangy zing of rhubarb, making it ideal for any season, but especially delightful when rhubarb is fresh and abundant.
Why I Love This Recipe
This Baked Sticky Rhubarb Pudding holds a special place in my heart because it reminds me of the simple, honest desserts that truly satisfy. What I love most is how effortlessly it creates its own sauce right in the pan. The batter bakes up golden and tender, while the rhubarb softens and releases its juices, mingling with the sugar and cornstarch to form a glorious, sticky, and slightly jammy layer beneath and around the cake. It’s a rustic, charming dessert that doesn’t require any fancy techniques, yet it delivers complex flavors and an incredibly comforting texture. It’s perfect for a cozy evening, a family gathering, or a potluck where you want to bring something unique and utterly delicious.
Ingredients
Here’s what you’ll need to create this delightfully simple Baked Sticky Rhubarb Pudding:
- 3 cups diced rhubarb
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1/3 cup milk
- 2/3 cup melted and slightly cooled butter
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 tablespoon cornstarch
- 1 cup water
Swaps and Notes
- Rhubarb: Fresh rhubarb is ideal for its vibrant flavor and texture. If using frozen rhubarb, do not thaw it first; simply add it directly to the pan. You might need to add a few extra minutes to the baking time.
- Milk: Any type of milk (dairy or non-dairy like almond or oat milk) will work for the batter.
- Butter: Unsalted butter is preferred, as it gives you control over the saltiness. If using salted butter, you might reduce the added salt by a tiny pinch. Ensure it’s melted but not hot, or it could start to cook the other ingredients.
- Vanilla Extract: Pure vanilla extract offers the best flavor.
- Sweetness: Rhubarb is quite tart, so the amount of sugar is balanced to complement it. If your rhubarb is particularly tart, you can add an extra tablespoon or two of granulated sugar to the batter.
- Cornstarch: This is a crucial ingredient for the “sticky” sauce that forms beneath the cake. Don’t omit it!
- Optional Spices: For a warmer flavor, consider adding a pinch of ground ginger or cinnamon to the batter.
Directions
Let’s bake this wonderfully comforting Baked Sticky Rhubarb Pudding:
- Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch square baking pan.
- Prepare the Rhubarb: Evenly spread the diced rhubarb in the bottom of the prepared baking pan.
- Make the Batter: In a large mixing bowl, combine the all-purpose flour, granulated sugar, milk, melted and slightly cooled butter, baking powder, salt, and vanilla extract. Whisk or mix until the batter is smooth and well combined.
- Pour Batter: Evenly pour the prepared batter directly over the rhubarb in the baking pan. Do not stir it in.
- Prepare the Topping: In a separate small bowl, whisk together the powdered sugar and cornstarch. This ensures there are no lumps.
- Add Topping & Water: Evenly sprinkle this powdered sugar and cornstarch mixture over the batter and rhubarb. Then, very gently pour the 1 cup of water over the top of everything. Again, do not stir.
- Bake: Place the baking pan in the preheated oven and bake for 1 hour, or until the top is golden brown, the cake is set, and a toothpick inserted into the cake part comes out clean. The magic will happen beneath the surface as the water and sugar create a lovely sticky sauce.
- Cool Slightly: Remove the pudding from the oven and let it cool for at least 15-20 minutes before serving. This allows the sauce to thicken slightly and the pudding to set.
- Serve: Serve warm, ideally topped with a generous dollop of whipped cream or a scoop of vanilla ice cream. Pure comfort!
- Refrigerate Leftovers: Any leftovers should be refrigerated.
Tips for Success
- Don’t Stir Layers: The key to this pudding is not stirring the layers once they are in the pan. The magic happens as they bake and interact.
- Cool Melted Butter: Ensure your melted butter has cooled slightly before adding it to the batter; hot butter can cook the eggs in the milk or affect the texture.
- Pan Size: A 9-inch square baking pan is ideal for this recipe to ensure the right thickness of cake and sauce.
- Check for Doneness: While 1 hour is a good guideline, ovens vary. Look for a golden top and a set cake.
- Warm is Best: This pudding is truly at its peak when served warm, right out of the oven.
Serving Suggestions and Pairings
This Baked Sticky Rhubarb Pudding is a comforting dessert that pairs beautifully with simple accompaniments:
- Classic Toppings: A dollop of whipped cream or a scoop of vanilla ice cream is a must for me! The cold creaminess perfectly contrasts the warm, sticky pudding.
- Custard Sauce: A simple vanilla custard sauce could also be drizzled over the top for extra indulgence.
- Beverage Pairings: A cup of hot tea or coffee, or even a glass of sparkling cider, would complement this dessert.
- Other Comfort Desserts: If you love comforting bakes, this would be a wonderful follow-up to a hearty meal like a classic Spaghetti with Homemade Sauce.
Storage and Leftover Tips
Refrigerate any leftover Baked Sticky Rhubarb Pudding in an airtight container for up to 3-4 days. To reheat, warm individual portions gently in the microwave or in a preheated oven at 300°F (150°C) until heated through. The sauce will re-soften nicely.
More Recipes You Will Love
If you appreciate the comforting charm and delicious flavors of this pudding, you’ll surely love these other fantastic dessert recipes from Chef Maniac:
- For another creamy, classic comfort, my Big Family Banana Pudding is always a favorite.
- If you’re a chocolate lover, these Chocolate Chip Cookie Dough Brownie Bombs are pure decadence.
- My recipe for The Best Peanut Butter Brownies I’ve Ever Made is a consistent crowd-pleaser.
- For a sweet treat that works perfectly for fall, these Caramel Apple Pie Cookies are fantastic.
- And if you enjoy easy seasonal bakes, these Easy Pumpkin Spice Muffins are a delightful choice.
This Baked Sticky Rhubarb Pudding is a wonderful reminder that sometimes the simplest recipes yield the most heartwarming results. Its unique texture and balance of sweet and tangy flavors make it a truly special dessert. Give it a try, and let this “sticky” magic sweeten your day!
What’s your favorite way to enjoy fresh rhubarb? Share your ideas in the comments below!
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