Name: Sticky Rhubarb Pudding: A Delicious Dessert
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 cups chopped rhubarb (fresh or frozen); ¾ cup sugar (divided); 1 cup all-purpose flour; 2 teaspoons baking powder; ¼ teaspoon salt; ½ cup milk; ¼ cup melted butter; 1 teaspoon vanilla extract; ½ cup brown sugar; 1 tablespoon cornstarch; 1 cup boiling water; Rhubarb: Fresh rhubarb gives a bright, tart flavor and vibrant color. If using frozen, no need to thaw first—see tips below.; Brown sugar + cornstarch: These form the sticky sauce layer as the pudding bakes.; Butter and milk: Add richness and softness to the cake layer.

If you’re searching for a warm, comforting dessert that brings together the bold tang of rhubarb and the soft, spoonable richness of pudding cake, look no further than this Sticky Rhubarb Pudding. With its old-fashioned charm and irresistible flavor, this rhubarb dessert is the perfect way to showcase one of spring’s most underrated ingredients.

This recipe transforms simple pantry staples and fresh (or frozen) rhubarb into a luscious cake with a gooey base that forms as it bakes. Whether you’re craving something cozy on a rainy day or planning a dessert for a spring brunch, this pudding-style cake is the perfect addition to your rhubarb desserts recipes collection.

What Is Sticky Rhubarb Pudding?

Sticky Rhubarb Pudding, also known as Rhubarb Pudding Cake, is a self-saucing dessert. It starts with a simple batter that gets topped with a sugary liquid before baking. As it bakes, the magic happens: the cake rises to the top while a rich, sticky, tangy sauce forms underneath.

The result? A spoonable dessert with a soft, cakey top and a gooey rhubarb layer beneath—almost like a cobbler, but silkier and more decadent.

This dessert celebrates rhubarb’s unique ability to balance sweet and sour in one bite. If you’re looking for easy rhubarb recipes that will impress but don’t require a culinary degree, this is it.

Why This Rhubarb Pudding Cake Stands Out

This is more than just another rhubarb cake—it’s a comfort food classic. Here’s why it deserves a spot on your baking list:

Simple, wholesome ingredients
No mixer required
Perfect use for frozen or fresh rhubarb
Transforms while baking into two textures in one dish
A nostalgic twist on classic pudding cakes your grandmother might have made

It’s one of the best rhubarb recipes when you want something that feels cozy but looks and tastes impressive.

Ingredients for Sticky Rhubarb Pudding

Here’s what you’ll need to make a rich, saucy rhubarb pudding that serves about 6:

2 cups chopped rhubarb (fresh or frozen)
¾ cup sugar (divided)
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
¼ cup melted butter
1 teaspoon vanilla extract
½ cup brown sugar
1 tablespoon cornstarch
1 cup boiling water

Ingredient Notes:

Rhubarb: Fresh rhubarb gives a bright, tart flavor and vibrant color. If using frozen, no need to thaw first—see tips below.
Brown sugar + cornstarch: These form the sticky sauce layer as the pudding bakes.
Butter and milk: Add richness and softness to the cake layer.

Tools You’ll Need to Make Rhubarb Pudding Cake

No special tools required! Just a few baking basics:

Medium and large mixing bowls
8×8-inch baking dish (glass or ceramic preferred)
Whisk or fork
Measuring cups and spoons
Kettle or small saucepan for boiling water
Rubber spatula or spoon for mixing

This is one of those easy rhubarb recipes where the process is almost as comforting as the result.

How to Make Sticky Rhubarb Pudding (Step-by-Step)

Preheat the oven to 375°F (190°C). Lightly grease an 8×8 baking dish.
Prepare the base: Spread the chopped rhubarb evenly over the bottom of the baking dish. Sprinkle with ¼ cup of the white sugar. Set aside.
Make the batter: In a mixing bowl, whisk together flour, baking powder, salt, and the remaining ½ cup of white sugar. Stir in the milk, melted butter, and vanilla extract until just combined.
Spread the batter: Pour the batter over the rhubarb and gently spread it to the edges using a spatula.
Mix the topping: In a separate bowl, stir together the brown sugar and cornstarch. Sprinkle evenly over the batter.
Add hot water: Carefully pour the boiling water over the entire dish. Do not stir—it will look strange, but this is how the sauce layer forms.
Bake: Place the dish in the oven and bake for 40–45 minutes, until the top is golden and the pudding is bubbling around the edges.
Cool and serve: Let cool for 10 minutes before serving. Spoon into bowls and enjoy warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.

Can I Use Frozen Rhubarb in This Pudding?

Yes! This is one of the best frozen rhubarb recipes because it’s forgiving and still bakes up beautifully. Here’s how to use frozen rhubarb:

No need to thaw: Simply measure and add straight from frozen.
Pat dry if thawed: If it does thaw a bit while prepping, blot excess moisture with a paper towel.
Bake time may increase slightly: Check for doneness with a golden top and bubbling edges.

Frozen rhubarb makes this a year-round dessert, not just a seasonal favorite.

Tips for the Best Rhubarb Pudding Every Time

Don’t stir after adding hot water: The layering is intentional and essential for the self-saucing effect.
Use a glass or ceramic baking dish: Metal pans can cause the rhubarb to discolor.
Adjust sugar to taste: If your rhubarb is very tart, increase the sugar slightly.
Serve warm: The sauce is most luxurious when the pudding is freshly baked and warm.

Common Mistakes to Avoid When Making Rhubarb Desserts

Using too much rhubarb: Stick to the recipe’s amount—too much can make the pudding watery.
Overmixing the batter: Stir just until combined for a tender crumb.
Not baking long enough: The center should be set but still soft, and the edges bubbling.
Skipping the resting time: Let the pudding sit for 10 minutes before serving to allow the sauce to thicken.

Creative Rhubarb Ideas and Easy Variations

Want to experiment with your rhubarb ideas? Here are some fun twists:

Add citrus zest: Lemon or orange zest brightens the flavor.
Try a spice: Add a pinch of cinnamon or cardamom to the batter.
Make it berry-rhubarb: Add ½ cup strawberries or raspberries to the rhubarb base.
Top with almonds: A sprinkle of sliced almonds adds a nice crunch.

This is one of the best rhubarb recipes to adapt to your own preferences.

Serving Suggestions for Sticky Rhubarb Pudding

This dessert is lovely on its own but even better when dressed up. Try these ideas:

Serve warm with ice cream: Vanilla or honey ice cream adds creamy contrast.
Add whipped cream or Greek yogurt: For a lighter, tangy topping.
Sprinkle with powdered sugar: Just before serving for a touch of elegance.
Serve in individual ramekins: For a dinner party presentation.

Storage Tips and How to Reheat Leftovers

This pudding is best fresh, but leftovers are still delicious!

To Store:
Cover and refrigerate for up to 3 days.

To Reheat:
Warm in the microwave for 20–30 seconds per serving or in a 300°F oven for 10 minutes. The sauce may absorb into the cake over time, but it’ll still taste amazing.

To Freeze:
Not recommended, as the pudding texture may change upon thawing.

Other Easy Rhubarb Recipes to Try

Looking for more rhubarb ideas beyond pudding? Try these next:

Rhubarb Bread – Moist, lightly spiced quick bread for breakfast or snacking.
Rhubarb Muffins – Made with Greek yogurt for a tangy, protein-rich treat.
Rhubarb Crisp – Classic oat topping over soft baked rhubarb.
Brown Sugar Rhubarb Cookies – Chewy, buttery cookies with sweet-tart chunks.

These easy rhubarb recipes help you use every last stalk during rhubarb season—and even beyond!

Rhubarb Desserts Recipes That Celebrate the Season

Rhubarb desserts are a springtime rite of passage. They bring brightness, color, and that signature sweet-tart flavor to everything from pies to puddings.

This Sticky Rhubarb Pudding stands out as a nostalgic, homey dessert that bridges the gap between cake and cobbler. If you’re looking for rhubarb desserts recipes that are a little different but totally comforting, this one deserves a spot in your baking rotation.

FAQs About Sticky Rhubarb Pudding

Can I double the recipe?
Yes—use a 9×13 baking dish and double all ingredients. Add 5–10 minutes to the bake time.

Can I make it ahead of time?
It’s best fresh, but you can prep the dry ingredients in advance or chop the rhubarb ahead.

Why didn’t my pudding separate into layers?
Be sure not to stir after adding boiling water. That’s what allows the cake to rise and the sauce to settle.

Is this very tart?
The sweetness balances the rhubarb’s natural tang, but you can adjust the sugar slightly if needed.

Final Thoughts on This Sticky, Sweet Rhubarb Treat

This Sticky Rhubarb Pudding is a celebration of simplicity, flavor, and pure dessert comfort. Whether you’re baking with fresh stalks from the garden or reaching