If you’re craving a dessert that effortlessly combines tangy freshness with luscious sweetness, you have to try this Baked Sticky Rhubarb Pudding Recipe. It’s a wonderfully cozy pudding featuring vibrant rhubarb softened under a fluffy cake topping drenched in a sticky, caramelized sauce. Every bite strikes the perfect balance between tart and sweet, making it a standout dish for gatherings or comforting family dinners. Trust me, once you make this pudding, it’s destined to become one of your absolute favorites.
Ingredients You’ll Need
The magic of this Baked Sticky Rhubarb Pudding Recipe lies in its simple, everyday ingredients that come together to create delightful textures and flavors. Each item plays an essential role, whether it’s adding moisture, tang, structure, or that irresistible sticky finish.
- 4 cups rhubarb, chopped: The star ingredient providing that bright, tangy zip to the pudding.
- 1 cup granulated sugar (for the rhubarb layer): Helps macerate the rhubarb, softening the tartness and enhancing natural juices.
- 1 tablespoon lemon juice: Adds a hint of brightness that complements and balances the rhubarb’s flavor.
- 1 1/2 cups all-purpose flour: Provides the structure for the tender cake layer on top.
- 2 teaspoons baking powder: Ensures the cake batter rises light and fluffy.
- 1/4 teaspoon salt: Helps highlight the flavors of both the rhubarb and cake.
- 1/2 cup unsalted butter, softened: Gives richness and moisture to the cake, making it beautifully tender.
- 3/4 cup granulated sugar (for the cake layer): Sweetens the cake and helps create a nice golden crust on top.
- 2 large eggs: Bind the cake batter and add richness for a satisfying texture.
- 1 teaspoon vanilla extract: Infuses warmth and depth of flavor into the cake.
- 3/4 cup milk: Adds moisture to balance the batter for a soft, moist finish.
- 1/2 cup boiling water (for the topping sauce): Dissolves the brown sugar and binds the sauce ingredients.
- 1/2 cup brown sugar (packed, for the topping sauce): Creates that decadently sticky, caramel-like sauce that pools beneath the cake.
- 1 tablespoon cornstarch (optional, for thicker sauce): Helps thicken the topping sauce if you prefer it less runny.
How to Make Baked Sticky Rhubarb Pudding Recipe
Step 1: Prepare the baking dish and macerate rhubarb
Start by preheating your oven to 350°F (175°C) and greasing a 9×9-inch baking dish. Toss the chopped rhubarb with sugar and lemon juice, then spread it evenly at the bottom of the dish. Letting the rhubarb macerate while you prepare the batter allows the fruit to soften and release its vibrant juices, which become the base for the irresistible sticky sauce.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This mixture ensures your cake rises nicely with a tender crumb. Setting it aside for now helps with easy integration later.
Step 3: Cream butter and sugar, then add eggs and vanilla
In a large bowl, cream the softened butter with sugar until light and fluffy—this aeration makes the cake soft and heavenly. Beat in the eggs one at a time, then stir in the vanilla extract, which rounds out the flavor with a gentle sweetness.
Step 4: Combine dry and wet ingredients with milk
Gradually mix the flour mixture and milk into the creamed butter and eggs, alternating between the two. This method keeps the batter smooth, preventing overmixing and ensuring a tender cake texture.
Step 5: Assemble the pudding and add the topping sauce
Gently spoon the batter over the rhubarb layer, spreading it evenly without disturbing the fruit beneath. Then whisk together boiling water, brown sugar, and cornstarch (if using) to make the topping sauce. Pour this sauce evenly over the batter—resist the urge to stir, as the sauce will soak into the cake as it bakes, creating that iconic sticky bottom layer.
Step 6: Bake until golden and gooey
Bake the pudding for 40-45 minutes until the cake is golden on top and a toothpick tests clean in the center. The rhubarb beneath will be bubbling with a luscious, sticky sauce that perfectly complements the light cake above.
Step 7: Cool slightly before serving
Allow the pudding to cool just a minute or two; this helps it set and makes serving easier. The warm pudding paired with a scoop of ice cream or dollop of cream is simply divine.
How to Serve Baked Sticky Rhubarb Pudding Recipe
Garnishes
Adding a bit of flair to your Baked Sticky Rhubarb Pudding Recipe is easy. Fresh mint leaves or a sprinkle of chopped toasted almonds bring extra texture and a pop of color, while a light dusting of powdered sugar adds a pretty finishing touch.
Side Dishes
This pudding shines as a comforting dessert after meals, particularly with a generous scoop of vanilla ice cream or a drizzle of warm custard. For a lighter option, try a dollop of freshly whipped cream infused with a hint of lemon zest to echo the rhubarb’s brightness.
Creative Ways to Present
For a show-stopping presentation, serve the pudding in individual ramekins to highlight its layered beauty. Alternatively, package it in rustic mason jars for a charming picnic dessert or as a thoughtful homemade gift that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your pudding tightly with plastic wrap or a lid and store it in the fridge. The flavors actually meld together even more after a day, making leftovers even tastier. Consume within 3-4 days for the best quality.
Freezing
This Baked Sticky Rhubarb Pudding Recipe freezes beautifully. Transfer portions into airtight containers or freezer-safe bags, remembering to label them. Frozen pudding keeps well for up to 2 months—just thaw overnight in the fridge before reheating.
Reheating
Reheat leftover pudding gently in the microwave or oven until warmed through. Adding a scoop of ice cream or a drizzle of cream at serving time helps restore its freshly-baked charm. If frozen, thaw fully before reheating for even warming.
FAQs
Can I substitute the rhubarb with another fruit?
While rhubarb is the star of this particular pudding, you could experiment with tart fruits like sour cherries or cranberries. Just keep in mind the flavors and moisture content might alter the texture and sweetness balance.
Is it necessary to use boiling water in the topping sauce?
Yes, boiling water helps dissolve the brown sugar quickly and activates the cornstarch if you use it, allowing the sauce to become beautifully sticky while baking. It’s a key step for that signature texture.
Can I make this pudding gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free blend that includes xanthan gum to achieve similar structure. The pudding might be slightly different in texture but still delicious.
How do I know when the pudding is fully baked?
Look for a golden-brown cake layer on top and bubbling sauce at the edges. Insert a toothpick into the center; it should come out clean or with just a few moist crumbs, not wet batter.
Can I prepare this pudding ahead and bake later?
You can assemble the pudding ingredients in the baking dish, cover it, and refrigerate overnight. Bring it to room temperature before baking, and add a few extra minutes to the bake time as it will be colder going in.
Final Thoughts
I can’t recommend the Baked Sticky Rhubarb Pudding Recipe enough for anyone looking for a dessert that’s impressively delicious yet comfortingly familiar. It’s that kind of dish you’ll want to make again and again, whether for special occasions or simply to treat yourself. So go ahead, get your hands a little sticky, and enjoy every delightful spoonful!
Print
Baked Sticky Rhubarb Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
This Baked Sticky Rhubarb Pudding is a delightful dessert featuring tart rhubarb layered beneath a tender cake batter and topped with a luscious sticky brown sugar sauce. Baked to golden perfection, it offers a gooey, fruity bottom layer combined with a soft, fluffy cake, making it a comforting treat perfect for serving warm with ice cream, custard, or whipped cream.
Ingredients
Rhubarb Layer
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon lemon juice
Cake Layer
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup milk
Topping Sauce
- 1/2 cup boiling water
- 1/2 cup brown sugar, packed
- 1 tablespoon cornstarch (optional, for thicker sauce)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or a similar-sized oven-safe dish to prevent sticking.
- Make Rhubarb Layer: In a medium bowl, combine the chopped rhubarb, 1 cup of granulated sugar, and lemon juice. Stir well to mix and then spread evenly across the bottom of the prepared baking dish. Let it macerate while you prepare the cake batter.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later incorporation.
- Cream Butter and Sugar: In a large bowl, using a hand or stand mixer, cream the softened butter and 3/4 cup granulated sugar together until light and fluffy, which should take about 3 to 4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with milk. Begin and end with the dry mixture. Mix gently until the batter is smooth and just combined, being careful not to overmix.
- Assemble the Cake Layer: Spoon the batter over the rhubarb layer in the baking dish, spreading it gently but evenly to cover the rhubarb beneath.
- Prepare Topping Sauce: In a small bowl, whisk together the boiling water, brown sugar, and cornstarch (if using) until smooth. Pour this sauce evenly over the batter; do not stir after pouring to maintain the layered effect.
- Bake the Pudding: Place the dish in the preheated oven and bake for 40 to 45 minutes. The top should turn golden brown and a toothpick inserted into the center of the cake layer will come out clean when done.
- Cool and Serve: Allow the pudding to cool slightly before serving. Enjoy it warm, ideally with a scoop of vanilla ice cream, custard, or whipped cream for a luxurious finish.
Notes
- Letting the rhubarb macerate allows it to soften and release juices, which helps create the sticky sauce at the bottom.
- If you prefer a thicker topping sauce, include the optional cornstarch; otherwise, you can omit it for a thinner sauce.
- Serving the pudding warm enhances the gooey texture and flavor, making it perfect for colder months.
- This pudding can be stored covered in the refrigerator for up to 3 days and reheated gently before serving.
