Why You’ll Love This Recipe

Baked Sticky Rhubarb Pudding is a luscious, old-fashioned dessert that pairs tart rhubarb with a rich, moist sponge cake that bakes up golden and sticky. As the rhubarb softens and caramelizes beneath the cake, it creates a naturally sweet and tangy sauce that makes every bite irresistible. Perfect for spring and summer gatherings or a cozy night in.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh rhubarbgranulated sugarbrown sugarall-purpose flourbaking powderbaking sodasaltunsalted buttereggsvanilla extractbuttermilkboiling water

directions

Preheat your oven to 350°F (175°C) and butter a deep baking dish.

Clean and chop rhubarb into small pieces and spread evenly on the bottom of the prepared dish.

In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.

Beat in the eggs and vanilla extract until well combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Add dry ingredients to the wet mixture alternately with buttermilk, beginning and ending with dry ingredients. Mix until just combined.

Pour the batter over the rhubarb in the baking dish and spread evenly.

Sprinkle brown sugar over the top of the batter.

Carefully pour boiling water over the entire dish—do not stir.

Bake for 40–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Let cool slightly before serving. Spoon from the bottom to get that sticky rhubarb sauce with every serving.

Servings and timing

This recipe yields approximately 6–8 servings.Preparation time: 15 minutesBaking time: 40–45 minutesTotal time: 55–60 minutes

Variations

Add a handful of strawberries for a classic rhubarb-strawberry pairing.

Sprinkle cinnamon or ginger into the batter for warm spice notes.

Serve with vanilla ice cream or whipped cream for extra indulgence.

Swap buttermilk for sour cream or yogurt for a tangy twist.

Use coconut sugar for a richer flavor profile.

storage/reheating

Store in the refrigerator for up to 3 days.Reheat individual portions in the microwave for 30–45 seconds until warm.Enjoy cold or warm, depending on your preference.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain it well before using.

Why pour boiling water on top?

It creates a self-saucing effect, turning into a sticky caramel-like base.

Can I make this dairy-free?

Use plant-based butter and milk alternatives like almond or oat milk with a splash of vinegar.

Is it very sweet?

The tartness of rhubarb balances the sweetness, but you can reduce the sugar if preferred.

Do I need to peel rhubarb?

No, just trim and chop—it softens perfectly when baked.

Can I prepare this ahead?

Yes, assemble and refrigerate for a few hours before baking, or bake and reheat when ready to serve.

What kind of dish should I use?

A deep ceramic or glass baking dish works best to hold the bubbling sauce.

Can I freeze it?

It’s best fresh, but you can freeze portions for up to a month and reheat before serving.

Is it suitable for kids?

Yes, though you might want to reduce the rhubarb if they prefer sweeter desserts.

Can I use other fruit?

Yes, try plums, apples, or peaches for a seasonal twist.

Conclusion

Baked Sticky Rhubarb Pudding is a nostalgic, crowd-pleasing dessert that brings together tart fruit and rich cake in one beautiful dish. It’s easy to prepare, full of flavor, and perfect for showcasing fresh rhubarb. Once you try it, this pudding is sure to become a seasonal favorite.