Baked Sticky Rhubarb Pudding
If you’re searching for a dessert that is warm, nostalgic, and irresistibly sticky, then baked sticky rhubarb pudding is the answer. This old-fashioned treat combines the tangy freshness of rhubarb with a golden sponge and a sweet caramel-like sauce that forms as it bakes. The result? A rustic, crowd-pleasing dessert that feels like a hug in a bowl.
What makes this dessert truly special is its versatility. You can serve it straight from the oven with custard, or pair it with vanilla ice cream for a cool contrast. It’s one of those recipes that instantly transports you back to childhood family dinners and Sunday puddings. Plus, rhubarb isn’t just delicious—it’s also packed with surprising health benefits (learn more about rhubarb’s nutrition here).
And while the recipe has old roots, puddings like this one are steeped in history. From traditional British steamed puddings to today’s baked self-saucing desserts, puddings have always had a place in comfort cooking (discover the fascinating history of British puddings). That’s part of the reason why sticky rhubarb pudding feels timeless—because it connects us to generations past.
What is Baked Sticky Rhubarb Pudding?
Baked sticky rhubarb pudding is part pudding, part cake, part self-saucing wonder. When you spoon it out, you get layers:
- A soft, fluffy sponge on top
- A gooey caramel-like sauce underneath
- Chunks of tart rhubarb providing a fruity punch
It’s similar in spirit to a sticky toffee pudding but with the brightness of rhubarb cutting through the sweetness.
A Short History of Rhubarb in Desserts
Rhubarb has been used in cooking for centuries, though originally it was valued for its medicinal properties. It wasn’t until sugar became widely available in Europe that rhubarb found its way into desserts. Pairing tart rhubarb with sugar gave us classics like rhubarb pies, crumbles, and puddings.
This pudding in particular harks back to old farmhouse recipes—hearty, affordable, and designed to stretch seasonal produce.
Ingredients You’ll Need For Baked Sticky Rhubarb Pudding
The magic of sticky rhubarb pudding is in its simplicity. Here’s what you’ll need:
For the Pudding Base (Sponge & Fruit)
- 2 cups (about 250g) chopped rhubarb (fresh or thawed from frozen)
- 1 cup (125g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 2 teaspoons baking powder
- ½ cup (120ml) milk
- ¼ cup (60g) unsalted butter, melted
- 1 teaspoon vanilla extract (optional for extra flavor)
For the Sticky Topping (Self-Saucing Layer)
- 1 cup (240ml) boiling water
- 1 cup (200g) brown sugar, packed
- 1 tablespoon cornstarch (optional, helps sauce thicken)
Step-by-Step Method Of Baked Sticky Rhubarb Pudding
- Prepare the rhubarb – Chop into ½-inch pieces. If using frozen, thaw and drain first.
- Make the batter – Combine flour, sugar, baking powder, milk, and melted butter. Mix until smooth.
- Layer the dish – Spread rhubarb into a greased baking dish, then pour the batter over the top.
- Add the sugar topping – Sprinkle brown sugar evenly over the batter.
- Create the sauce – Pour boiling water gently over the top (don’t stir). This melts the sugar during baking, forming the sticky sauce underneath.
- Bake – Place in a preheated oven (around 180°C / 350°F) for 35–40 minutes until the top is golden and springy.
- Serve – Scoop out portions, making sure to dig deep to get that luscious sauce from the bottom.
Baking Tips for Success
Getting baked sticky rhubarb pudding just right is all about a few small details. Follow these tips to ensure your pudding comes out fluffy on top, sticky underneath, and perfectly balanced every time.
- Don’t overmix the batter – Once the wet and dry ingredients are combined, stop stirring. Overmixing can make the sponge dense instead of light and airy.
- Use fresh or well-drained rhubarb – If using frozen rhubarb, thaw completely and drain off excess liquid. Too much moisture can make the pudding watery.
- Choose the right dish – A deep baking dish is best. The pudding will bubble as the sauce forms, so you’ll want room for it to rise without spilling over.
- Sprinkle sugar evenly – When adding the brown sugar layer, spread it evenly across the top to ensure the sauce develops consistently throughout.
- Pour the boiling water gently – This is the magic step that creates the self-saucing effect. Use the back of a spoon to pour so it doesn’t disturb the batter.
- Check doneness carefully – The sponge should spring back when touched, but the bottom should remain gooey and saucy.
With these tips, your sticky rhubarb pudding will turn out perfectly golden on top, saucy beneath, and irresistibly comforting in every spoonful.
Delicious Variations of Baked Sticky Rhubarb Pudding
One of the best things about baked sticky rhubarb pudding is how easily it adapts to different flavors and dietary needs. While the classic version is always a winner, experimenting with a few creative twists can take this dessert to the next level. Here are some ideas to inspire you:
Fruit Variations
- Strawberry & Rhubarb Pudding – Pairing rhubarb with strawberries softens the tartness and adds a juicy sweetness. This is a summer favorite that looks beautiful with its vibrant pink color.
- Apple & Rhubarb Pudding – Adding thinly sliced apples gives the pudding a mellow, rounded flavor while still letting the rhubarb shine.
- Berry Medley – Mix in blueberries or raspberries for extra bursts of fruitiness and color.
Flavor Enhancements
- Spiced Rhubarb Pudding – Add ground ginger, cinnamon, or nutmeg to the batter for a warm, cozy flavor. Perfect for autumn evenings.
- Citrus Zest Twist – A little grated orange or lemon zest brightens the pudding and balances the richness of the sauce.
- Caramel Boost – Swap some of the brown sugar for golden syrup or maple syrup to deepen the caramel notes.
Dietary-Friendly Options
- Gluten-Free Version – Replace the flour with a 1:1 gluten-free baking blend. The texture stays light, and nobody will miss the gluten.
- Vegan Sticky Pudding – Use dairy-free butter and plant-based milk. Coconut milk gives it an extra rich, creamy taste.
- Reduced Sugar Option – Cut sugar by one-third and serve with unsweetened yogurt for a lighter dessert that still feels indulgent.
These variations prove that sticky rhubarb pudding is endlessly versatile. Whether you want something fruity, spiced, or diet-friendly, there’s a way to make this comforting dessert your own.
Best Ways to Serve Baked Sticky Rhubarb Pudding
This dessert is best served warm from the oven. Some great pairings include:
- Pouring custard
- A scoop of vanilla ice cream
- Lightly sweetened whipped cream
- Greek yogurt for a tangy balance
Add a touch of elegance to brunch with this Crème Brûlée French Toast Recipe — rich, caramelized, and irresistibly indulgent.
Storage & Reheating
One of the many reasons to love baked sticky rhubarb pudding is that it keeps well, meaning you can enjoy leftovers just as much as the first serving. With the right storage and reheating methods, you’ll preserve that gooey sauce and fluffy sponge texture.
Storing Leftovers
- Refrigeration – Once cooled, cover the pudding tightly with plastic wrap or transfer it to an airtight container. It will keep in the fridge for up to 3 days. The sauce may thicken slightly as it chills, but it will loosen again when reheated.
- Freezing – For longer storage, portion the pudding into freezer-safe containers. Freeze for up to 1 month. For best results, freeze before adding the self-saucing topping, then bake with fresh topping when ready.
Reheating Instructions
- Oven Method – Preheat your oven to 160°C / 320°F. Cover the pudding with foil to prevent drying out and warm for about 15–20 minutes. This method keeps the sponge light and reheats the sauce evenly.
- Microwave Method – For single servings, microwave on medium power for 1–2 minutes until hot. Add a splash of milk or cream before heating if the pudding looks dry.
Make-Ahead Tips
If you’d like to prepare ahead, assemble the batter and rhubarb in the dish, cover, and refrigerate for up to 24 hours. Just before baking, add the sugar topping and boiling water to ensure the sticky sauce develops perfectly.
With proper storage and reheating, your sticky rhubarb pudding will taste just as comforting the next day—ideal for enjoying over several cozy evenings.
Nutritional Breakdown (Approximate)
Per serving (based on 8 servings):
- Calories: 280–320
- Sugar: 25–30g
- Carbs: 45g
- Protein: 3–4g
- Fiber: 2–3g
Tip: Reduce sugar slightly or serve with unsweetened yogurt for a lighter option.
Frequently Asked Questions About Baked Sticky Rhubarb Pudding
Can I use frozen rhubarb instead of fresh?
Yes, but thaw it first and drain excess liquid to prevent sogginess.
Why did my pudding turn watery?
This usually happens if too much water is poured on top or if the rhubarb releases too much liquid. Drain rhubarb well.
Can I make it ahead?
Yes, but it’s best served fresh. If reheating, warm gently and add a spoonful of cream or custard.
How do I make rhubarb less sour?
Sprinkle with sugar and let sit for 10 minutes before baking.
Is pudding the same as cake?
Not quite—puddings are usually moister and often have a sauce component.
Final Thoughts
There’s no denying that baked sticky rhubarb pudding is the ultimate comfort dessert. With its perfect balance of tangy rhubarb, soft sponge, and indulgent sticky sauce, it manages to feel both nostalgic and indulgent at the same time. It’s the kind of pudding that brings families to the table, sparks memories of home baking, and fills the kitchen with irresistible aromas as it bubbles away in the oven.
What makes this recipe truly special is its simplicity. With just a handful of everyday ingredients, you can create a dessert that feels far more luxurious than the effort it requires. It’s versatile enough to serve on weeknights yet impressive enough to feature at Sunday dinners or holiday gatherings. Even better, it adapts easily—whether you want to try a strawberry twist, swap in apples, or make it gluten-free.
If you’ve never tried sticky rhubarb pudding before, this is your sign to give it a go. Once you scoop out that first serving, with caramel sauce pooling beneath the tender sponge, you’ll understand why this dessert has stood the test of time. Serve it warm with custard or ice cream, and you’ll have a dish that disappears faster than you can dish it up.
