This sticky rhubarb pudding is a classic, old-fashioned dessert with a sweet-tart rhubarb layer topped by a rich caramelized crust. It’s comforting and simple to make — perfect for when rhubarb is in season and you want a homey, crowd-pleasing dessert.
A few days ago I had a routine dental cleaning. My hygienist and I got chatting about our hobbies and I discovered she loves gardening — and her rhubarb was going gangbusters. Before I left she asked if I’d like a bundle of rhubarb. I was unexpectedly thrilled, like a child picking out a toy after a dentist appointment. When I returned the next day, the rhubarb arrived with a recipe stapled to the bag. She promised, “Even people who don’t like rhubarb love this,” so of course I had to try it. That recipe is the sticky rhubarb pudding you see here, and it really is delicious.
Why You’ll Love This Recipe
- Ideal for rhubarb season — a delicious way to use fresh or frozen rhubarb.
- Comforting and nostalgic — tastes like homemade classics from the past.
- Pantry-friendly ingredients — uses simple staples you likely already have.
- Unique sticky topping — boiling water poured over sugar and batter creates a gooey, caramel-like layer with soft rhubarb beneath.
Ingredients you’ll need for Sticky Rhubarb Pudding
(Exact measurements and step-by-step instructions are in the recipe card below.)
- 3 cups diced rhubarb — fresh or frozen, cut into small pieces.
- 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
Yield and Timing
- Yield: About 8 servings
- Prep time: 10 minutes
- Cook time: 45–55 minutes
- Total time: Around 1 hour
Instructions
- Preheat the oven to 350°F (175°C). Butter or spray a 9-inch round or square baking dish. Spread the diced rhubarb evenly in 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. Gently spread the batter over the rhubarb in the pan.
- In a separate bowl, combine the powdered sugar and cornstarch. Sprinkle this mixture evenly over the batter.
- Carefully pour 1 cup of boiling water slowly over the top so it covers the powdered sugar layer. Take care to pour evenly so the water soaks through.
- Bake in the center of the oven for 45–55 minutes, or until the edges are bubbly and the top is golden brown. Note: If your baking dish is shallow, place a cookie sheet on the rack below to catch any overflow.
- Remove from the oven and let cool for a few minutes. As it cools, the rhubarb filling will thicken and become pudding-like.
Serving Suggestions
Serve the sticky rhubarb pudding warm or at room temperature. It’s excellent with a scoop of vanilla ice cream, a dollop of whipped cream, or even plain if you prefer. Let it cool for at least five minutes before serving so the layers set and are easier to portion.
Make Ahead, Portioning, and Freezing
- Freezing: Bake the pudding, cool completely, then store in an airtight container and freeze. Thaw in the refrigerator and reheat gently before serving.
- Smaller batch: Halve the recipe and bake in a smaller dish for two to four servings.
- Reheating: Warm individual portions in a microwave for 20–30 seconds or reheat in a 325°F oven until just warmed through.
Helpful Tips for Best Results
- Fresh rhubarb gives the best texture and brightness, but frozen diced rhubarb works well, too.
- Don’t skip pouring the boiling water over the powdered sugar — that step creates the signature sticky, caramelized topping.
- If your dish is shallow, place a sheet pan on the rack below to catch any bubbling overflow.
- Allow the pudding to rest briefly after baking; the filling firms up as it cools and is easier to serve cleanly.
Tools and Variations
A 9-inch deep-dish pie plate, a 9.5-inch flan pan, or a square baking dish works well for this pudding. For a twist, add a handful of strawberries or a sprinkle of cinnamon to the batter for extra flavor.
More Rhubarb Ideas
If you enjoy rhubarb desserts, try rhubarb crisps, old-fashioned rhubarb cake, or other pudding-style cakes. This sticky rhubarb pudding is a simple, timeless way to highlight that bright rhubarb flavor.
This rhubarb pudding recipe was originally shared via Food Meanderings.