Baked Sticky Rhubarb Pudding.

If you’re looking for a delicious dessert to enjoy during rhubarb season, look no further than this Baked Sticky Rhubarb Pudding. This warm and comforting pudding features tangy rhubarb and a sweet, sticky sauce that will have you coming back for seconds. Plus, it’s easy to make and perfect for sharing with friends and family.


  • 2 cups rhubarb, chopped into small pieces
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk

Sticky sauce:

  • 1/2 cup unsalted butter
  • 1 cup light brown sugar
  • 1/2 cup heavy cream
  • 1/2 tsp vanilla extract


  • Be sure to chop the rhubarb into small pieces so that it cooks evenly.
  • Soften the butter to room temperature before using it in the recipe.
  • Use a toothpick or cake tester to check if the pudding is fully cooked.
  • Serve the pudding warm with a dollop of whipped cream or vanilla ice cream.

Step-by-Step Instructions:

  1. Preheat your oven to 350°F and grease a 9-inch baking dish.
  2. In a mixing bowl, whisk together the flour, baking powder, and salt.
  3. In a separate mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix in the vanilla extract.
  6. Add the flour mixture to the butter mixture in three parts, alternating with the milk. Mix until just combined.
  7. Fold in the chopped rhubarb.
  8. Pour the batter into the prepared baking dish.
  9. In a small saucepan, melt the butter for the sticky sauce over medium heat.
  10. Add the brown sugar and heavy cream, stirring until the sugar is dissolved.
  11. Bring the mixture to a boil, then reduce the heat and simmer for 3-5 minutes, or until the sauce has thickened.
  12. Remove the saucepan from the heat and stir in the vanilla extract.
  13. Pour the sticky sauce over the batter in the baking dish.
  14. Bake the pudding for 40-50 minutes, or until a toothpick or cake tester inserted into the center of the pudding comes out clean.
  15. Let the pudding cool for a few minutes before serving warm with a dollop of whipped cream or vanilla ice cream.

here are some additional tips and variations you can try:

  • For an extra burst of flavor, add a teaspoon of ground cinnamon or ginger to the batter.
  • If you don’t have rhubarb on hand, you can substitute it with other seasonal fruits like strawberries, blueberries, or raspberries.
  • To make the pudding gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
  • You can also make the pudding in individual ramekins instead of a large baking dish for a more elegant presentation.
  • For a vegan version, substitute the butter with a vegan butter substitute and use almond milk instead of regular milk.
  • To make the sticky sauce even more indulgent, add a tablespoon of bourbon or rum.
  • If you prefer a less sweet pudding, reduce the amount of sugar in the batter and/or sticky sauce.


This Baked Sticky Rhubarb Pudding is a perfect way to enjoy rhubarb during its peak season. The tangy rhubarb and sweet, sticky sauce combine to create a delicious and comforting dessert that will have you coming back for more. It’s easy to make and perfect for sharing with friends and family. Try it out and enjoy a taste of the season!

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