Go Back
–+ servings
Baked Sticky Rhubarb Pudding to Sweeten Any Spring Day

Baked Sticky Rhubarb Pudding to Brighten Your Spring Day

This Baked Sticky Rhubarb Pudding sweetens any spring day with its soft cake and luscious syrup.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: DESSERTS
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rhubarb Layer
  • 4 cups Fresh Rhubarb or frozen rhubarb if needed
  • 1 cup Granulated Sugar adjust according to sweetness preference
  • 2 tablespoons Lemon Juice always use fresh juice
For the Cake Batter
  • 1.5 cups All-Purpose Flour substitute with gluten-free flour for gluten-free option
  • 1 tablespoon Baking Powder ensure it’s fresh
  • 1 teaspoon Salt
  • 1 cup Milk any milk alternative preferred
  • 1/2 cup Melted Butter can swap with oil for lighter option
  • 2 teaspoons Vanilla Extract opt for pure extract
For the Syrup Layer
  • 1 cup Brown Sugar can be replaced with coconut sugar
  • 2 tablespoons Cornstarch
  • 2 cups Boiling Water

Equipment

  • 9-inch square baking dish
  • Mixing Bowl

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch square baking dish.
  2. Prepare the rhubarb by distributing it evenly in the baking dish. Sprinkle with granulated sugar and drizzle fresh lemon juice over the top.
  3. Whisk together all-purpose flour, baking powder, and salt in a mixing bowl. Gradually add milk, melted butter, and vanilla extract, mixing until smooth.
  4. Pour the batter over the prepared rhubarb layer without stirring.
  5. Mix together the brown sugar and cornstarch, then sprinkle this mixture evenly over the batter.
  6. Pour boiling water over the dish without stirring.
  7. Bake for 40-45 minutes until golden brown on top and bubbling at the edges.
  8. Cool for about 10 minutes before serving warm.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 55gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 200IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Serve with a scoop of vanilla ice cream for a delightful contrast to the tartness of rhubarb.

Tried this recipe?

Let us know how it was!