Here’s a Baked Sticky Rhubarb Pudding recipe that gives you a rich, comforting dessert with a sweet-tart kick from rhubarb and a golden sponge pudding on top.
🍰 Baked Sticky Rhubarb Pudding
Ingredients
For the Rhubarb Layer:
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4 cups (about 500g) rhubarb, chopped into 1-inch pieces
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1/2 cup (100g) brown sugar
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1 tsp vanilla extract
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Zest of 1 orange (optional)
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1 tbsp cornstarch or plain flour (helps thicken the base slightly)
For the Sponge Topping:
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1/2 cup (115g) unsalted butter, softened
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2/3 cup (130g) brown sugar
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2 large eggs
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1 tsp vanilla extract
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1 1/4 cups (160g) all-purpose flour
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1 1/2 tsp baking powder
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1/4 tsp salt
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1/2 cup (120ml) milk
🔧 Instructions
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Preheat oven to 350°F (175°C). Butter a 9×9-inch (23×23 cm) baking dish or similar-sized ovenproof dish.
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Prepare the rhubarb base:
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Toss rhubarb with brown sugar, vanilla, orange zest (if using), and cornstarch.
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Spread evenly into the bottom of the baking dish.
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Make the sponge:
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In a large bowl, cream the butter and brown sugar until light and fluffy.
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Beat in eggs, one at a time, then mix in vanilla.
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In a separate bowl, whisk together flour, baking powder, and salt.
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Gradually add the dry ingredients to the creamed mixture, alternating with milk. Mix until smooth.
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Assemble:
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Spoon the batter over the rhubarb mixture and spread gently to cover.
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Bake:
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Bake for 40–50 minutes, or until the sponge is golden and springs back when touched.
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A skewer inserted in the center should come out clean (don’t go too deep or you’ll hit the sticky rhubarb!).
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Cool slightly and serve warm with cream, custard, or vanilla ice cream.
💡 Tips
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Substitute some rhubarb with strawberries for a sweeter twist.
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Add a drizzle of maple syrup or honey over the top before baking for extra stickiness.
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Make individual servings in ramekins if preferred.