As the days grow longer and the first vibrant stalks emerge, it’s officially rhubarb season! If you’re a devoted fan of this wonderfully tart ingredient, then prepare to fall in love with our **Sticky Rhubarb Pudding** recipe. This isn’t just any rhubarb dessert; it’s a truly unique and delicious twist on traditional offerings, akin to a comforting *pudding cake*. Best of all, it’s incredibly easy to make, surprisingly quick, and absolutely worth every indulgent bite. Sometimes, you just need a dessert that feels like a warm hug, and this recipe delivers exactly that.

While I adore classic rhubarb recipes, this sticky pudding offers a delightful departure from the norm. It achieves that perfect balance of a light, fluffy cake topping with a rich, sweet, and tangy rhubarb sauce bubbling beneath. It’s the kind of dessert that creates instant cravings and leaves a lasting impression. My Rhubarb Squares are another one of those indulgent recipes that are truly to die for, but this pudding brings a different, wonderfully comforting dimension.

Full confession: I did attempt to “lighten up” this Rhubarb Pudding Cake by reducing the fat and sugar content. However, the delightful truth I quickly discovered is that the *sugar and butter are absolutely essential* for its irresistible taste and texture. Some culinary masterpieces simply shouldn’t be tampered with, and this is one of them! So, if you’re ready to embrace a little indulgence and have some fresh or frozen rhubarb ready to be transformed, then this delectable recipe for Sticky Rhubarb Pudding is precisely what you need to make this spring (or any season!) extra special.

Whether you’re looking for a delightful treat after a family dinner or a comforting dessert on a cool evening, this pudding is guaranteed to be a hit. Its sweet and tangy profile, combined with the moist cake and gooey sauce, makes it a dessert that truly stands out. It’s a recipe that embodies simplicity without sacrificing spectacular flavor.

🍒 Rave Reader Review

“An absolute winner with everyone!! Only used 4 tablespoons of icing sugar, and still very sweet. Delicious!” ⭐⭐⭐⭐⭐

🥘 Essential Ingredient Notes for Sticky Rhubarb Pudding

Crafting this delightful baked sticky rhubarb pudding requires just a few straightforward ingredients, each playing a crucial role in achieving its unique flavor and texture. Here’s a closer look at what you’ll need:

• Rhubarb: This is, of course, the star of our pudding! You can use either fresh or frozen rhubarb, depending on what’s available. If you opt for fresh rhubarb, ensure it’s washed thoroughly and trimmed of any tough ends before chopping into roughly 1-inch pieces. For frozen rhubarb, it’s essential to defrost it completely and drain any excess liquid. However, resist the urge to squeeze out all the moisture, as this liquid contributes to the perfect pudding consistency and tangy flavor. I personally used frozen rhubarb for this particular batch, and it worked beautifully.
• All-Purpose Flour: The foundation of our pudding cake batter, providing structure and texture. Ensure it’s measured accurately to prevent a dense or overly crumbly result.
• Granulated Sugar: This sweetens the cake portion of the pudding, balancing rhubarb’s tartness. Its fine crystals dissolve easily, creating a smooth batter.
• Milk: I typically use 1% milk because it’s what I always have on hand, but any type of milk (whole, 2%, skim, or even a non-dairy alternative like almond or oat milk for a dairy-free version) will work just fine. The fat content of the milk won’t drastically alter the outcome, but a richer milk might lend a slightly creamier texture.
• Unsalted Butter: For all my baking, I prefer using unsalted butter. This gives me complete control over the total salt content in the recipe, allowing me to adjust it to taste without worrying about varying salt levels between different butter brands. Make sure it’s melted and slightly cooled before incorporating it into the batter.
• Baking Powder: This crucial leavening agent helps the cake portion rise, ensuring a light and airy texture that perfectly complements the sticky rhubarb sauce.
• Vanilla Extract: A touch of vanilla enhances the overall sweetness and provides a warm, aromatic note that harmonizes wonderfully with the tart rhubarb. Use a good quality pure vanilla extract for the best flavor.
• Powdered Sugar (Icing Sugar): The use of powdered sugar in the topping mixture is one of the secrets to this pudding’s unique and delightful texture. It creates a finer, smoother, and somewhat richer sweet layer compared to granulated sugar, which then combines with the cornstarch and water to form the characteristic sticky sauce.
• Cornstarch: This is the thickening agent for our luscious pudding sauce. It ensures that the liquid from the rhubarb and the added water transforms into a wonderfully gooey, glossy, and sticky sauce during baking. If you don’t have cornstarch, Minute Tapioca can be used as an alternative thickener.
• Water: This might seem like a simple addition, but pouring water over the top of the batter before baking is a key step! It helps to activate the cornstarch and powdered sugar, creating that magical, sticky sauce layer at the bottom of the pudding as it bakes.

*See the comprehensive recipe card below for the full list of ingredients and precise quantities needed for this tempting dessert.

🔪 Step-by-Step Guide: How to Make Irresistible Sticky Rhubarb Pudding

Creating this delightful Sticky Rhubarb Pudding is a straightforward process, broken down into a few simple steps. Follow along to bring this comforting dessert to life in your kitchen:

PREP: Begin by preheating your oven to 350 degrees F (175 degrees C). Take an 8-inch or 9-inch square baking pan and generously grease it. This prevents sticking and ensures your pudding comes out perfectly. Once greased, spread your chopped rhubarb evenly across the bottom of the pan. This forms the delicious base layer of our pudding.

💡 Expert Recipe Tips for Perfect Sticky Rhubarb Pudding

To ensure your Sticky Rhubarb Pudding turns out perfectly every time, keep these expert tips in mind:

• Proper Rhubarb Preparation is Key. Whether you’re using fresh or frozen rhubarb, how you prepare it matters. If using fresh rhubarb, always wash it thoroughly and trim off the tough, stringy ends before chopping it into consistent 1-inch pieces. For frozen rhubarb, make sure it’s completely thawed before you begin. It’s crucial to drain any excess liquid that collects during thawing, but **do not squeeze out the moisture** from the rhubarb itself. This natural moisture is essential for creating the perfect, tender rhubarb layer and contributes to the overall pudding consistency.
• Avoid Overmixing the Batter. When combining your cake batter ingredients, mix only until they are just incorporated and smooth. Overmixing develops the gluten in the flour, which can lead to a tougher, denser cake texture instead of the light, tender, pudding-like cake we’re aiming for. A few small lumps are better than a rubbery pudding!
• Trust the Magic of the Water Layer. The step where you pour water over the dry powdered sugar and cornstarch layer might seem counterintuitive, but it’s where the magic happens! Resist the urge to stir it in. This strategic layering allows the water to seep down, activating the thickening agents and creating a beautiful, sweet, and sticky sauce that collects at the bottom of the pudding as it bakes. This is what truly makes it a “sticky” pudding.
• Monitor Baking Time Closely. Oven temperatures can vary significantly, so the baking time provided is a guideline. Start checking your pudding at the 50-minute mark. Insert a toothpick into the cake portion; if it comes out clean or with moist crumbs attached, your pudding is likely done. If you notice the top browning too quickly before the center is cooked through, loosely cover the pan with aluminum foil for the last 15 minutes of baking to prevent over-browning.
• Allow for Resting Time Before Serving. Patience is a virtue, especially with this pudding! Allowing it to cool for at least 10-15 minutes after it comes out of the oven is crucial. This resting period allows the hot, bubbly sauce to settle and thicken slightly, intensifying its sticky, luscious texture and allowing the flavors to meld beautifully. Serving it too hot might result in a slightly runnier sauce.
• Experiment for a Richer Caramel Flavor. If you’re looking to add another layer of depth and a delightful caramel note to your pudding, consider swapping out half or even all of the white granulated sugar for light brown sugar in the cake batter. This simple substitution will impart a richer, more complex sweetness that complements the tart rhubarb exquisitely.
• Serving Temperature: While delicious warm, this pudding is also surprisingly good at room temperature. For optimal enjoyment, serve it warm to experience the gooey, sticky sauce at its best, perhaps with a scoop of melting vanilla ice cream.

🍽️ What to Serve with Sticky Rhubarb Pudding

This Sticky Rhubarb Pudding, with its perfect balance of sweet and tart, makes for a truly wonderful dessert that beautifully complements a range of meals, especially during the fresh flavors of spring or summer. Its comforting nature also makes it suitable year-round. Here are some ideas for what to serve alongside it:

For a lighter, seasonal meal, try pairing this pudding with my Cajun Chicken Avocado Mango Salad. The vibrant, spicy, and fruity notes of the salad provide a fantastic contrast to the warm, sweet pudding. Another excellent choice is a fresh Spring Salad with Fiddleheads & Blackberry Vinaigrette. You can easily elevate this salad to a full meal by adding grilled chicken or a plant-based protein, creating a balanced and flavorful dining experience that culminates in our glorious rhubarb pudding.

If you’re planning a backyard barbecue or grilling session, the Sticky Rhubarb Pudding is an unexpected but perfectly harmonizing dessert. It goes fantastically well with hearty grilled dishes, such as my juicy Greek Chicken Burger (pictured above), where the savory, herbaceous flavors provide a delightful counterpoint to the pudding’s sweetness. For larger gatherings or when you’re feeding a crowd, consider serving it after a satisfying main course like my comforting Slow Cooker Beef on a Bun. The rich, tender beef and soft buns set the stage perfectly for this sweet and tangy finale.

And of course, no sticky pudding is complete without a classic topping. A generous scoop of premium vanilla ice cream that slowly melts into the warm, fruity sauce is divine. Alternatively, a dollop of freshly whipped cream provides a light and airy contrast, while a drizzle of crème fraîche can add a sophisticated tang. For an extra touch of warmth, a sprinkle of ground cinnamon or a very fine grating of orange zest on top of your chosen accompaniment will elevate the experience.

👪 Serving Size and Adjustments

This delightful Sticky Rhubarb Pudding recipe is designed to yield 8 generous servings, making it perfect for a family dessert or a small gathering. However, we understand that life often calls for flexibility in the kitchen! Whether you need to bake for a smaller household or a larger crowd, this recipe is incredibly adaptable.

You can easily adjust the serving size to half, double, or even triple the recipe. Simply click on the serving number in the recipe card below and select your desired number of servings. The ingredient quantities will automatically adjust, taking the guesswork out of scaling. This feature makes it effortless to prepare the perfect amount of pudding, whether you’re enjoying a quiet evening at home or hosting a big celebration.

🌡️ Storage and Reheating Instructions

One of the many great things about this Sticky Rhubarb Pudding is how well it stores, allowing you to enjoy its comforting flavors for days or even months!

To store your freshly baked pudding, allow it to cool completely to room temperature. Then, transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 4 days. This makes it an excellent make-ahead dessert for busy weeks or for enjoying leftovers.

For longer storage, this pudding freezes exceptionally well. Once cooled, place it in a freezer-safe, airtight container or wrap individual portions tightly in plastic wrap and then foil. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw it in the refrigerator overnight.

Reheating is just as easy:

• Microwave: For individual portions, reheat in the microwave for about 30-45 seconds, or until warmed through. Be careful not to overheat, as this can make the cake portion tough.
• Oven: To warm the entire pudding, cover it loosely with foil and place it in a preheated oven at 300°F (150°C) for approximately 10-15 minutes, or until heated through to your liking. This method helps maintain the pudding’s overall moisture and texture.

No matter how you store or reheat it, this Sticky Rhubarb Pudding will retain its delightful flavor and sticky sauce, offering a cozy treat whenever you desire.

❔ Frequently Asked Questions About Sticky Rhubarb Pudding

Here are some common questions you might have about making this delicious Sticky Rhubarb Pudding: