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Baked Sticky Rhubarb Pudding

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  • Author: chefisraa
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6–8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: British-inspired
  • Diet: Vegetarian

Description

A luscious, moist baked pudding featuring tangy rhubarb coated in a sweet, sticky caramel-like sauce—perfectly warm and comforting for dessert lovers.

Ingredients

Units Scale
  • 4 cups fresh rhubarb, trimmed and chopped into 1/2‑inch pieces
  • 1 cup granulated sugar, divided
  • 1/4 cup light brown sugar
  • 1 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup unsalted butter, melted
  • 1/2 cup boiling water
  • 2 tbsp unsalted butter for sauce

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9‑inch square baking dish.
  2. In a saucepan, combine rhubarb and 1/2 cup granulated sugar. Cook over medium heat until rhubarb softens and releases juice, 5–7 minutes; set aside.
  3. In a bowl, whisk together flour, baking powder, salt, remaining 1/2 cup granulated sugar, and brown sugar.
  4. In another bowl, beat eggs, milk, vanilla, and melted butter until smooth.
  5. Pour wet ingredients into dry ingredients and stir until just combined; fold in cooked rhubarb with its juices.
  6. Transfer mixture to prepared baking dish, smoothing top.
  7. Bake for 30–35 minutes, until pudding is set and lightly golden on top.
  8. While it bakes, prepare sauce: melt 2 tbsp butter in a small saucepan, add 1/4 cup brown sugar and pour in boiling water, stirring until sugar dissolves and sauce thickens slightly.
  9. Remove pudding from oven and immediately pour hot sauce evenly over the top.
  10. Let rest 5–10 minutes to soak, then serve warm—optionally with cream or ice cream.

Notes

  • Use frozen rhubarb if fresh isn’t available—thaw and drain before cooking.
  • Swap brown sugar in the sauce for maple syrup for depth of flavor.
  • Make ahead: bake pudding (without sauce), cover, and refrigerate up to 24 hours; reheat and pour on warm sauce before serving.
  • For dairy-free version, substitute plant-based milk and butter.
  • Serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Nutrition

  • Serving Size: 1/8 of pudding
  • Calories: 280 kcal
  • Sugar: 24 g
  • Sodium: 150 mg
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 48 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 45 mg

Find it online: https://healthyhomeeats.com/baked-sticky-rhubarb-pudding/