Pin it
Dig into this cozy pan of baked sticky rhubarb, where tangy and sweet team up in every bite. Slices through the golden cake reveal juicy rhubarb tucked in a thick and syrupy bottom layer. If you're craving a big show of rhubarb for spring, this dish won't let you down.
I whipped this up after my mother-in-law surprised me with a bunch of backyard rhubarb. Blinked and the pan was empty, so I had to make round two—my kids demolished it!
Dreamy Ingredients
- Heavy cream: Makes that bottom layer gooey and rich
- Milk: Helps pull the batter together and keeps it extra soft
- Salt: Cuts through the sweet, so the other flavors stand out
- Baking powder: Helps the pudding puff up a bit instead of staying dense
- All-purpose flour: This is what keeps the whole thing from turning into a puddle
- Large egg: Keeps everything sticking together and adds some body
- Vanilla extract: Adds warmth and a cozy smell
- Brown sugar: Packs the base with a toffee-like depth
- Unsalted butter: Softened butter works best, for easy mixing and rich taste
- Lemon juice: Gives the filling a fresh zip and cuts the sugar
- Granulated sugar: Draws out moisture from rhubarb and makes that syrupy layer
- Rhubarb: Chop up sturdy, colorful stalks for best bites
- Light corn syrup: Keeps the syrup clear and smooth so nothing turns grainy
Simple How-To
- Bake and Serve:
- Pop it in a hot oven till a toothpick comes out nearly clean and the top is nicely golden. Take it out and let it sit a few minutes for the syrup to settle before scooping. Warm servings are where it shines!
- Make the Sticky Syrup:
- Gently heat up your cream with some corn syrup, but don’t let it reach a boil. Pour this right over the batter—it might pool, and that’s perfect. This helps make that dreamy sticky base.
- Layer the Pudding:
- Spread your mixed batter on top of the rhubarb, get it all the way across so every slice has some fruit and cake.
- Combine Dry and Wet:
- Mix flour, salt and baking powder. Throw these in with your creamed mix, switching between dry and milk. End with the dry stuff and stir only until it comes together—don’t overmix.
- Mix the Batter:
- Beat up butter, brown sugar, and vanilla till it looks fluffy and pale. Crack in the egg and give it a good whisk until smooth.
- Prepare the Rhubarb:
- Chop rhubarb and toss it into a buttered dish. Sprinkle with sugar and squeeze over some lemon. Wait a bit for juices to start pooling underneath—this’ll be your sticky base.
Pin it
You Gotta Know
- People love this as a treat to share—everyone grabs seconds
- Tart rhubarb and melty brown sugar play off each other for the best taste
- You can prep it before, stash in the fridge and warm up later for a no-stress dessert
I just can't get enough of how that golden top gives way to the sharp, bright rhubarb beneath. My family acts like it's not spring until I dish up scoops of this straight from the oven.
Keep It Fresh
Stash any extra in the fridge with a cover for up to three days. For a speedy sweet fix, just microwave a single serving. Toss in a drizzle of milk or cream to make it ultra gooey again.
Swap Ideas
No rhubarb? Try using tart apples plus some mixed berries—it's still tangy and tasty. If corn syrup’s gone, swap for golden syrup or even maple for a fun flavor change. Need it gluten free? Go for a gluten free flour blend, but make sure there’s xanthan gum for texture.
Pin it
Ways to Enjoy
Dig in with a cold scoop of vanilla or a big spoonful of whipped cream. Want a bit of citrus? Lemon or orange-scented cream is awesome. Sometimes I even have leftovers cold with Greek yogurt for breakfast!
A Little Backstory
Puddings like this are a classic in spots like the UK and north Europe, where rhubarb means spring is back. At my house, that first bunch of rhubarb means it’s finally time to start our garden bakes again—this dish always comes first.
Frequently Asked Questions
- → How can I stop rhubarb from getting too soft?
Cut your rhubarb into chunks that are about the same size. Don't bake it longer than needed. The doughy top helps keep the fruit a little firm.
- → Can I mix other fruits with rhubarb?
You bet! Add strawberries or apples for more flavor and a nice change in texture. They go great with rhubarb’s zing.
- → What should I serve alongside sticky rhubarb pudding?
This one’s amazing when it’s warm, with a scoop of vanilla ice cream, some whipped cream, or just pour over a little heavy cream if you like it extra rich.
- → Can I put this together ahead of time?
Absolutely. Make it, let it cool off, and when you’re ready just pop it back in the oven to warm it up so it’s soft and sticky again.
- → How can I make this more or less sweet?
Play with the sugar or lemon juice. More sugar gives you more sweetness, or add a splash more lemon for a tangier bite.