Magical Baked Sticky Rhubarb Pudding

There’s something magical about baked sticky rhubarb pudding—the way the tangy rhubarb softens into jammy perfection under a buttery, golden crust. It’s the kind of dessert that makes you close your eyes and sigh after the first bite. The contrast of sweet and tart is pure comfort, especially when served warm with a scoop of vanilla ice cream melting into the sticky glaze. Trust me, this isn’t just a pudding; it’s a hug in a baking dish.

I grew up with a backyard rhubarb patch that somehow survived my mom’s questionable gardening skills. Every spring, we’d race outside to pick the first bright red stalks, knowing this recipe was coming. The smell of sugar and rhubarb bubbling away in the oven still takes me right back to those lazy afternoons. Over the years, I’ve tweaked the recipe (okay, maybe messed it up a few times), but this version—with its tender crumb and that irresistible sticky topping—is the one I keep coming back to. It’s simple enough for a weeknight but special enough to impress guests. And honestly? The hardest part is waiting those 10 minutes after pouring the glaze before diving in.

Why You’ll Love This Baked Sticky Rhubarb Pudding

This isn’t just another dessert—it’s the one you’ll crave when you need a little sunshine in a baking dish. Here’s why it’s my go-to:

• Sweet meets tart: The jammy rhubarb topping plays perfectly against the buttery vanilla pudding—every bite is a happy dance of flavors.
• Foolproof magic: No fancy techniques here. Just layer, bake, and pour that glorious glaze. Even my 12-year-old nephew can make it (and has!).
• Crowd-pleaser charm: Serve it warm, and watch eyes light up. Bonus points if you bring it to potlucks—expect recipe requests.
• Spring in every bite: That vibrant pink rhubarb makes it feel special, even on random Tuesdays. Because life’s too short for boring desserts.

Ingredients for Baked Sticky Rhubarb Pudding

Okay, let’s talk ingredients—because the magic starts here! I’ve grouped everything so you can prep like a pro. Pro tip: Measure your rhubarb after chopping, and yes, that butter really does need to be softened (no cheating with the microwave or you’ll regret it!). Here’s what you’ll need:

For the Rhubarb Layer

• 4 cups fresh rhubarb, chopped into ½-inch pieces (about 6-8 stalks)
• 1 cup granulated sugar (adjust to taste if your rhubarb is extra tart)
• 1 tablespoon lemon juice (trust me, this brightens everything up)

For the Pudding Batter

• ½ cup unsalted butter, softened at room temperature
• 1 cup brown sugar, packed firmly (dark brown sugar adds the best caramel notes)
• 1 teaspoon vanilla extract (the good stuff, not imitation!)
• 1 large egg, also at room temperature
• 1 ½ cups all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk (2% works in a pinch, but whole makes it extra rich)

For the Sticky Glaze

• ½ cup heavy cream
• ¼ cup light corn syrup (this gives that glossy, clingy finish—don’t skip it!)

Note: If your rhubarb is looking a little pale, toss in a handful of strawberries for color—they’re delicious here, but the recipe works beautifully without them. Now, let’s get mixing!

Equipment You’ll Need

Good news—you probably already have everything! Here’s the short-and-sweet list of tools that’ll make this pudding a breeze:

• 9x9-inch baking dish (or something similar—just adjust bake time if using deeper pans)
• 2 mixing bowls (one for rhubarb, one for batter—no need to get fancy)
• Whisk and spatula (or a fork in a pinch—I won’t judge!)
• Small saucepan for that dreamy glaze

That’s it! Now let’s get to the fun part—baking!

How to Make Baked Sticky Rhubarb Pudding

Alright, let’s get baking! This recipe comes together in four simple steps—just follow along, and you’ll have a bubbling, golden masterpiece in no time. Don’t forget to preheat that oven first—nothing worse than realizing it’s cold when your batter’s ready to go!

Step 1: Prepare the Rhubarb Mixture

Grab that bowl of chopped rhubarb and sprinkle the sugar and lemon juice right on top. Give it a good stir—you’ll hear the sugar start to crunch against the rhubarb, and that’s when the magic begins. Let it sit for at least 10 minutes while you work on the batter. Those ruby-red stalks will start releasing their juices, creating a syrupy, tangy pool at the bottom of the bowl. This is your flavor foundation—don’t rush it!

Step 2: Make the Batter

Now, for the pudding base! In your second bowl, cream together the softened butter and brown sugar until it’s fluffy and smells like caramel dreams. Add the vanilla and egg, mixing just until combined—no overbeating here! In another bowl (or just eyeball it like I sometimes do), whisk together the flour, baking powder, and salt. Alternate adding the flour mixture and milk to the butter mixture, starting and ending with the dry ingredients. Stir until just combined—a few lumps are totally fine. Overmixing makes tough pudding, and nobody wants that!

Step 3: Assemble and Bake

Time to layer! Pour that juicy rhubarb mixture (yes, all the liquid too!) into your greased baking dish, spreading it evenly. Then, gently dollop the batter over the top and smooth it out with a spatula—it’s okay if some rhubarb peeks through. Slide it into your preheated 350°F oven and bake for 45 minutes. You’ll know it’s done when the top is golden and a toothpick comes out clean (well, maybe with a few sticky rhubarb bits—that’s perfect!).

Step 4: Add the Glaze

While the pudding bakes, whip up the glaze. In a small saucepan, warm the heavy cream and corn syrup over low heat—just until it’s steaming, not boiling. When the pudding comes out of the oven (oh, that smell!), immediately pour the glaze evenly over the top. It’ll sizzle and seep into all those nooks and crannies. Resist the urge to dig in! Let it sit for 10 minutes—this lets the glaze work its sticky magic and prevents molten sugar burns (learned that one the hard way).

And there you have it—spoon straight from the dish or plate it up pretty. Either way, prepare for compliments!

Tips for Perfect Baked Sticky Rhubarb Pudding

After making this pudding more times than I can count (and yes, burning a batch or two), here are my foolproof tips to guarantee dessert success every single time:

1. Taste your rhubarb first—sugar is flexible!

Rhubarb can range from mouth-puckering tart to mildly sweet depending on the season. Before mixing, nibble a piece! If it makes you wince, bump up the sugar in the rhubarb layer by another ¼ cup. Trust me—it’s easier to adjust now than to try sweetening after baking. (Grandma always said you can fix under-sweetened pie filling but never over-sweetened—wise woman.)

2. The toothpick test lies—here’s how to really know it’s done

That toothpick trick? It’s sneaky with rhubarb desserts. The pudding might look set but still be gooey underneath. For the truth, poke near the center and look for moist crumbs—not wet batter—clinging to the pick. The edges should pull away slightly from the pan too. And listen for it! A properly baked pudding makes little bubbling sounds like a contented sigh when you press the top gently.

3. Let the glaze work its magic (no cheating!)

I know, I know—that warm pudding smells incredible, and waiting feels cruel. But those 10 minutes post-glaze? They’re non-negotiable. The pudding absorbs the creamy syrup, turning the base luxuriously sticky instead of soggy. Set a timer if you must! If you cut too soon, it’ll ooze everywhere (still tasty but messy). Pro tip: Use the waiting time to whip some cream or scoop ice cream—distraction works wonders.

Bonus tip from my last kitchen disaster: Always put a baking sheet under your dish—rhubarb juices like to bubble over and make smoky oven surprises. Learn from my mistakes!

Serving Suggestions

Oh, you’re gonna want to serve this pudding warm—straight from the oven if you can resist burning your tongue! That sticky glaze just begs to be paired with a melting scoop of vanilla ice cream or a big dollop of freshly whipped cream. For extra drama, drizzle leftover glaze from the pan over each serving (and maybe wink when people ask for seconds).

Storing and Reheating

Now, let’s talk leftovers—though honestly, I’ve never seen this pudding last long! If you do have some to save (miraculous!), here’s how to keep it tasting like it just came out of the oven:

Short-term storage (because let’s be real—it won’t last)

Cover the baking dish tightly with foil or transfer slices to an airtight container. It’ll stay fresh in the fridge for up to 3 days—though the glaze might lose a bit of its shine by day two. No worries! A quick zap in the microwave fixes that.

Reheating tricks for that just-baked magic

Microwave individual portions for 20-30 seconds with a damp paper towel draped over the top. The steam brings back that soft, sticky texture. For larger pieces, warm in a 300°F oven for 10 minutes covered with foil—this prevents drying out. And here’s my secret: A tiny pat of butter on top before reheating makes it taste freshly baked!

Important note: That gorgeous glaze will firm up when chilled. Don’t panic! It’ll loosen right back up with heat. Just resist the urge to add more liquid—trust the process.

Ingredient Notes and Substitutions

Okay, let’s talk pantry emergencies and smart swaps—because we’ve all been there, staring into the fridge at midnight realizing we’re out of something. Here’s how to adapt without losing that signature sticky-rhubarb magic:

Rhubarb Roulette: Fresh vs. Frozen

Fresh rhubarb is ideal (those crisp, ruby-red stalks!), but frozen works in a pinch. Just thaw it completely and drain any excess liquid—otherwise, you’ll end up with pudding soup. Pro tip: Toss thawed rhubarb with 1 extra tablespoon of flour to absorb moisture. No rhubarb at all? Try tart green apples (peeled and sliced thin) with a squeeze more lemon juice—it won’t be the same, but it’ll still be delicious.

The Great Corn Syrup Debate

That glaze needs something sticky, and corn syrup is my go-to for its neutral sweetness. But if you’re avoiding it, maple syrup or honey works—just expect a stronger flavor. Golden syrup (if you’re fancy like that) is another great option. Whatever you use, warm it gently with the cream to prevent crystallization—nothing worse than grainy glaze!

Butter Blues and Sugar Swaps

Out of unsalted butter? Regular salted butter is fine—just skip the added salt in the batter. Vegan butter works too, though the texture might be slightly denser. As for sugars, white sugar can sub for brown in a pinch (your pudding will lose some caramel depth). Coconut sugar? It’ll taste earthier but still work. Just steer clear of liquid sweeteners in the batter—they throw off the texture.

One non-negotiable: Don’t skip the lemon juice with rhubarb. Even bottled works here—it balances the sweetness and keeps that vibrant tang we all love. Now go forth and improvise with confidence!

Nutritional Information

Let’s keep it real—this is dessert, not a salad! But if you're curious about what’s in each glorious spoonful (or just need to plan your post-pudding workout), here’s the breakdown. Remember: Nutrition varies based on your specific ingredients and brands, but these estimates will give you a ballpark:

• Calories: 320 per serving (worth every one!)
• Fat: 12g (mostly from that glorious butter and cream—no regrets)
• Carbs: 52g (hello, rhubarb’s natural sugars and that dreamy glaze)
• Fiber: 2g (thanks, rhubarb skins!)
• Protein: 4g (surprise bonus from the egg and milk)

Quick note: If you swap ingredients (like using coconut sugar or almond milk), your numbers will shift. And honestly? Sometimes dessert is just about joy—not numbers. But now you know!

Frequently Asked Questions

I get questions about this pudding all the time—here are the ones that pop up most often, along with my hard-won answers from years of rhubarb experiments (and occasional disasters!).

Can I use frozen rhubarb?

Absolutely! Frozen rhubarb works in a pinch—just thaw it completely and pat it dry with paper towels to remove excess moisture. Otherwise, you'll end up with a pudding swimming in juice. Pro tip: Toss the thawed rhubarb with an extra tablespoon of flour before mixing with sugar—it’ll soak up any lingering liquid and keep your pudding from getting soggy.

How do I prevent a soggy bottom?

Ah, the eternal struggle! Here’s my foolproof method: First, don’t skip the 10-minute macerating time for the rhubarb—it helps concentrate the juices. Second, make sure your oven is fully preheated before baking (cold ovens = sad, soggy bottoms). And third—this is key—let the baked pudding sit for those full 10 minutes after adding the glaze. The steam needs time to redistribute, or you’ll get a flood when you cut into it. Learned that the messy way!

Can I make this ahead?

You sure can! Assemble the pudding (without the glaze) up to a day in advance—just cover and refrigerate. When ready to bake, let it sit at room temp for 30 minutes while the oven preheats, then bake as directed. The glaze should always be made fresh though—it takes 2 minutes! Leftovers keep wonderfully (covered) in the fridge for 3 days. Reheat as needed—it might even taste better on day two when the flavors really meld.

Share Your Baked Sticky Rhubarb Pudding Experience

Did this pudding make your kitchen smell like sweet nostalgia? I’d love to hear about it! Snap a photo of your masterpiece (especially if you got creative with toppings) and tag me—nothing makes me happier than seeing your twist on this family favorite. And if you’ve got a rhubarb tip I haven’t tried yet, leave a comment below. Happy baking, friends!

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