This sticky rhubarb pudding is an old-fashioned dessert with a sweet, tangy rhubarb base and a rich, caramelized topping. It’s a cozy, comforting treat that’s perfect during rhubarb season.
A few days ago I went reluctantly to the dentist for my regular teeth cleaning. My hygienist is wonderful — gentle, efficient, and encouraging — and during our chat I discovered she loves to garden. Her rhubarb was producing well, and when she asked if I’d like some, I said yes immediately. When I picked it up the next day there was a bundle of beautiful fresh rhubarb and a recipe stapled to the bag. She promised that “even people who don’t like rhubarb love this recipe,” so I had to try it. This baked sticky rhubarb pudding truly lives up to that praise.
Why You’ll Love This Recipe
- Perfect for rhubarb season — a delicious way to use fresh or frozen rhubarb.
- Comforting and nostalgic — an old-fashioned pudding cake that feels like home.
- Simple ingredients — made from pantry staples you likely already have.
- Unique caramelized topping — boiling water poured over sugar and cornstarch creates the signature sticky, pudding-like layer.
Ingredients
(Printable recipe card below contains the same measurements and instructions.)
- 3 cups diced rhubarb (fresh or frozen, thawed and drained)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2/3 cup white sugar
- 1/3 cup milk
- 2/3 cup melted butter
- 1 teaspoon vanilla extract
- 1 cup powdered (confectioners’) sugar
- 1 tablespoon cornstarch
- 1 cup boiling water
Baked Rhubarb Pudding — Quick Facts
- Yield: about 8 servings
- Prep time: 10 minutes
- Cook time: 45–55 minutes
- Total time: about 1 hour 5 minutes
Instructions
- Preheat the oven to 350°F (175°C). Butter or spray a 9-inch round or square baking dish. Scatter the diced rhubarb evenly across the bottom of the prepared dish.
- In a large bowl, whisk together the flour, sugar, and baking powder. Stir in the milk, melted butter, and vanilla until the batter is smooth. Spread the batter evenly over the rhubarb in the pan.
- In a separate bowl, combine the powdered sugar and cornstarch, then sprinkle this mixture in an even layer over the cake batter.
- Carefully pour 1 cup of boiling water slowly over the top so it soaks through the powdered sugar layer and covers the surface evenly.
- Bake on the center rack for 45–55 minutes, or until the edges are bubbly and the top is golden brown. If your pan is shallow, place a large cookie sheet on the rack below to catch any possible overflow.
- Remove from the oven and let cool for at least 5 minutes. The filling will thicken as it cools and become pudding-like. Serve warm or at room temperature.
Tips for Best Results
- Use fresh rhubarb for the brightest flavor; frozen works fine if thawed and drained.
- Don’t skip pouring boiling water over the sugar/cornstarch — it’s what creates the gooey, caramelized layer.
- Allow the pudding to cool slightly before serving so the layers settle and thicken.
- If you expect bubbling or overflow, place a sheet pan on the rack below while baking.
Variations and Make-Ahead Notes
- Freeze ahead: Bake the pudding, cool completely, then freeze in an airtight container. Thaw and reheat before serving.
- Make for two: Halve the recipe and bake in a smaller dish for an intimate dessert.
- Serving: Best slightly warm with vanilla ice cream or whipped cream, but also tasty cold.
Related Ideas
- Rhubarb crisp — another classic way to showcase rhubarb.
- Old-fashioned rhubarb cake — similar to a coffee cake and wonderfully nostalgic.
- If you enjoy pudding cakes, try other old-fashioned varieties like hot fudge or chocolate pudding cake.
Credits: Recipe as shared with me by a friend; adapted and tested for home baking.
If you try this recipe, let it cool slightly before serving and enjoy the beautiful balance of tart rhubarb and sweet, sticky topping — a genuine old-fashioned comfort dessert.
