Baked Sticky Rhubarb Pudding

Every spring when I was little, my grandma would send me out to the garden with a basket and a stern warning: "Only pick the rhubarb stalks that are firm and bright pink—the young ones are the sweetest!" I'd return with armfuls of that tart, ruby treasure, and by afternoon, our kitchen would smell like heaven. That's when I fell in love with baked sticky rhubarb pudding, where the vegetable's natural tang dances with brown sugar and butter in the most magical way.

What makes this dessert so special? That perfect sweet-tart balance that only fresh rhubarb can deliver. When baked, it softens into jammy ribbons beneath a golden, cakey top, while the sticky caramel sauce seeps into every nook. One bite takes me straight back to grandma's checkered tablecloth and that first glorious taste of spring. Now it's your turn to experience that magic—this recipe is simpler than you'd think, but the flavors? Absolutely unforgettable.

Why You'll Love This Baked Sticky Rhubarb Pudding

This dessert might just become your new springtime obsession—here's why:

• The rhubarb bakes down into these gorgeous jammy pockets that burst with tangy-sweet flavor against the rich, buttery cake
• That sticky caramel topping? It forms this luscious sauce that pools around each spoonful—total comfort food magic
• Super easy to throw together with basic pantry staples (no fancy equipment needed!)
• The texture contrast is everything—soft fruit, tender crumb, and that slightly crisp golden top
• Smells absolutely heavenly while baking—like your grandmother's kitchen on a perfect spring afternoon

Trust me, one bite of this baked sticky rhubarb pudding and you'll understand why I make it every year when rhubarb season hits!

Ingredients for Baked Sticky Rhubarb Pudding

Here's everything you'll need to make this dreamy dessert come together:

• For the rhubarb base: 4 cups rhubarb (chopped into ½-inch pieces), 1 cup granulated sugar, 1 tablespoon lemon juice
• For the batter: ½ cup unsalted butter (softened!), 1 cup brown sugar (packed firmly), 1 teaspoon vanilla extract, 1 large egg, 1½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, 1 cup milk
• For that glorious sticky topping: ½ cup heavy cream, ¼ cup light corn syrup

Ingredient Notes & Substitutions

The lemon juice isn't just for show—it cuts through the sweetness and keeps the rhubarb bright pink. Corn syrup gives the topping its signature stickiness (maple syrup works too, but it'll taste different). And don't skip softening that butter! Cold butter won't cream properly with the sugars. Trust me—your arm muscles will thank you when it's properly softened.

How to Make Baked Sticky Rhubarb Pudding

Okay friends, let's bake some magic! Here's exactly how I make my grandma's famous sticky rhubarb pudding:

1. Heat things up: First things first—preheat your oven to 350°F (175°C). Trust me, starting with a properly heated oven makes all the difference!
2. Sweeten the rhubarb: Toss those gorgeous pink rhubarb chunks with granulated sugar and lemon juice in a bowl. Set it aside while you work on the batter—the sugar will start pulling out the juices.
3. Cream dreams: In a big bowl, beat the softened butter, brown sugar, and vanilla together until fluffy. This is where the magic starts—don't rush it! Then beat in the egg until smooth.
4. The perfect batter: Whisk flour, baking powder, and salt in another bowl. Now alternate adding the dry ingredients and milk to the butter mixture, mixing just until combined after each addition. The batter should be thick but pourable.
5. Layer it up: Spread the sugared rhubarb in your baking dish, then gently pour the batter over top—it'll seem thick, but spread it evenly.
6. Bake to golden perfection: Pop it in the oven for about 45 minutes. You'll know it's done when the top is golden brown and a toothpick comes out clean (well, maybe with some sticky rhubarb juice!).
7. Sticky finale: While the pudding bakes, warm the cream and corn syrup together. Right when the pudding comes out, drizzle this heavenly mixture all over the hot top—it'll soak in and create that signature stickiness.

Tips for Perfect Baked Sticky Rhubarb Pudding

• Gentle mixing: Overworking the batter makes tough pudding—mix just until ingredients combine.
• Toothpick test: Check doneness at 40 minutes—a few moist crumbs are fine, but wet batter means it needs more time.
• Serve warm: This pudding's best enjoyed fresh from the oven when the topping is gloriously gooey!

Serving and Storing Baked Sticky Rhubarb Pudding

Here's the best part - digging in! I always serve my baked sticky rhubarb pudding warm, preferably with a big scoop of vanilla ice cream melting into all those jammy rhubarb pockets. The contrast of cold ice cream against the warm, sticky pudding? Absolute heaven.

Got leftovers? (Unlikely, but just in case!) Let the pudding cool completely, then tuck it into an airtight container in the fridge for up to 3 days. When the craving strikes again, reheat individual portions in a 300°F oven for about 10 minutes - just until that caramel topping gets all gooey again. Microwaving works in a pinch, but the oven brings back that perfect texture.

Nutritional Information for Baked Sticky Rhubarb Pudding

Now, let's be real—this isn't exactly diet food, but everything in moderation, right? Here's the approximate nutritional breakdown per serving (remember, these numbers are estimates based on my testing):

• 420 calories - worth every single one!
• 45g sugar - mostly from that glorious caramelized rhubarb
• 15g fat - because butter makes everything better

The rhubarb actually sneaks in some fiber (2g per serving) and vitamin K too—so technically, this is a health food. Okay, maybe not, but it's certainly good for the soul!

FAQs About Baked Sticky Rhubarb Pudding

Can I use frozen rhubarb? Absolutely! Just thaw it completely first and pat it dry with paper towels—you don't want extra liquid making your pudding soggy. The texture might be slightly softer than fresh, but the flavor will still be fantastic.

Can I skip the corn syrup? You can, but the topping won't get quite as gloriously sticky. Maple syrup makes a decent substitute, though it'll add its own distinct flavor. If you're in a pinch, even honey works—just expect a slightly different texture.

How do I prevent soggy pudding? Don't overbake it! That might sound counterintuitive, but baking too long can break down the rhubarb completely. Stick to the 45-minute mark and do the toothpick test—you want moist crumbs, not wet batter. Also, make sure your baking dish is the right size (9x13 inches works perfectly).

Share Your Baked Sticky Rhubarb Pudding Experience

Did this recipe bring back childhood memories like it does for me? Snap a photo of your masterpiece and tag me—I’d love to see your rhubarb creations! Leave a rating too if this sticky-sweet pudding stole your heart like Grandma’s did mine.

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