Go Back
–+ servings
Baked Sticky Rhubarb Pudding

Baked Sticky Rhubarb Pudding: A Sweet Slice of Nostalgia

A delightful Baked Sticky Rhubarb Pudding that combines tangy rhubarb with fluffy cake, perfect for spring gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rhubarb Layer
  • 4 cups chopped rhubarb can use frozen if fresh is unavailable
  • 1 cup granulated sugar adjust based on personal sweetness preference
  • 2 tablespoons lemon juice no substitution recommended
For the Cake Batter
  • 1 cup all-purpose flour substitute with gluten-free blend if necessary
  • 2 teaspoons baking powder no substitutes
  • 1/2 teaspoon salt essential for taste balance
  • 1 cup milk use almond milk for dairy-free option
  • 1/2 cup melted butter can replace with vegetable oil
  • 1 teaspoon vanilla extract optional for enhanced flavor
For the Syrup Topping
  • 1 cup brown sugar no direct substitute recommended
  • 2 tablespoons cornstarch can substitute with arrowroot if needed
  • 2 cups boiling water critical for texture

Equipment

  • 9-inch square baking dish
  • mixing bowl
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish.
  2. Spread the chopped rhubarb in the baking dish, sprinkle with sugar, and drizzle with lemon juice. Set aside.
  3. In a mixing bowl, combine flour, baking powder, and salt. Whisk until blended.
  4. Add milk, melted butter, and vanilla extract to dry ingredients. Stir until smooth.
  5. Pour the batter over the rhubarb layer, spreading evenly without mixing.
  6. Mix brown sugar and cornstarch. Sprinkle over the batter layer.
  7. Pour boiling water over the entire dish without stirring.
  8. Bake for 40-45 minutes until golden brown and bubbly. Let cool slightly before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 50gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 5IUVitamin C: 6mgCalcium: 4mgIron: 6mg

Notes

Serve warm for best experience, leftovers can be stored and reheated gently.

Tried this recipe?

Let us know how it was!