Baked Sticky Rhubarb Pudding Recipe (2024)

Baked Sticky Rhubarb Pudding Recipe

This non-traditional rhubarb dessert will be a new springtime family favorite! Serve with whipped cream or ice cream on top for an extra treat!


Baked Sticky Rhubarb Pudding

Baked Sticky Rhubarb Pudding Recipe (1)



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It's no secret by now. I LOVE everything rhubarb!

I'm a true Minnesotan and like many people who live here, we have rhubarb growing in our backyard!

I have three rhubarb plants, and they are just now starting to pop out of the ground and grow! That's how you know it's truly springtime!

Springtime in Minnesota is the absolute best.

The smell of rain, the snow melting, the temps rising, birds chirping and so much more. I could go on and on about all the best things, but rhubarb is defintely at the top of that list!

Baked Sticky Rhubarb Pudding Recipe (3)

RHUBARB: THE EASIEST PLANT TO GROW EVER!

Rhubarb plants are seriously SO easy to grow and take care of.

Find a friend or neighbor who either has extra rhubarb plants to spare, or someone who doesn't want their rhubarb plants at all.

Dig up the rhubarb plants to transplant in either early spring or early fall. Find out how to do that here!

According to my awesome Dad, don't pick them and let them grow for a couple years and your plants should be good to go!

We planted three plants behind my shed near the alley 5 summers ago, and they produce SO much rhubarb every summer! It's great!

I don't water them much other than rain, pick often and bake TONS of desserts!!

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More rhubarb recipes:

There are more! You can find those rhubarb recipes by searching rhubarb in the search bar.

Baked Sticky Rhubarb Pudding Recipe (5)

I eat rhubarb raw sprinkled with salt or sugar, or in desserts of course!

Most of my childhood summers were spent eating rhubarb. Growing up in rural central Minnesota, pretty much everyone you knew had rhubarb patches near their gardens.

We most often had cake at our house, but other relatives froze rhubarb, made jam and more!

Today's rhubarb dessert is quite unique!

The list of ingredients is unusual, but somehow when it's all baked together, it turns out to be so delicious.

The top is crispy, but the rest is creamy, sweet and tart. Just like I like my all of my rhubarb desserts!

Baked Sticky Rhubarb Pudding Recipe (6)

This recipe was one of the last rhubarb recipes I made last spring. So I saved it for you this year because it was too late to post!

Keep an eye out for more rhubarb recipes within the next month or two! As soon as the harvest is ready, I'll be cooking, baking and posting them!

Can't wait to share with you what I come up with this year!

Enjoy! 😍

Baked Sticky Rhubarb Pudding Recipe (7)

Other great spring and summer desserts:

What readers say about this recipe:


  • Karen: This was so good! and easy. Everyone loved it and I'm making it a second time in a week!
  • Vicki: Another fantastic, tasty way to use Spring rhubarb! Yummy!
  • Wanda: Made this and my husband and I love it ! I make Rhubarb sauce to put on top of this so delicious ! I make this once a week
  • Pamela: So easy to make! Doubled the recipe for big family!
  • Wendy: Made two of these yesterday, one for us and one for the friend who gave us the rhubarb. Ours is already gone!


Baked Sticky Rhubarb Pudding

Author: Sheena

ingredients:

  • 3 cups rhubarb, diced
  • 1 cup all purpose flour
  • 2/3 cup granulated sugar
  • 1/3 cup milk
  • 2/3 cup butter, melted and slightly cooled
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1 tablespoon cornstarch
  • 1 cup water

instructions:

  1. Preheat oven to 350 degrees.
  2. Grease a 9 inch square pan. Pour chopped rhubarb in the bottom.
  3. In a bowl combine flour, granulated sugar, milk, melted butter, baking powder, salt and vanilla extract. Stir until smooth. Pour over rhubarb and spread evenly.
  4. In another bowl, combine powdered sugar and cornstarch. Scoop mixture evenly over top of rhubarb and batter mixture. Pour water over top.
  5. Bake for 1 hour. Remove from oven, cool and serve.
  6. Top with whipped cream or ice cream. Refrigerate leftovers.

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Baked Sticky Rhubarb Pudding Recipe (2024)

FAQs

How to cook rhubarb without it going mushy? ›

Method. Put the rhubarb into a saucepan with the orange zest, juice, sugar and 2 tbsp water. Bring to the boil then simmer for 8 mins until the rhubarb is cooked but still holds its shape.

How do you get the most flavour out of rhubarb? ›

"You want to peel off the first layer, and then you want to simmer it with some brown sugar and ginger," he explains. "Once you let it simmer, and it's soft, let it sit overnight. Now you have these tender ribbons that you can jar up, or you can put them on anything."

How to enhance rhubarb flavour? ›

7 Ingredients to Pair with Rhubarb (Beyond Strawberries)
  1. Lavender. While lavender can make something taste like soap if you're too heavy-handed with it, be gentle and you'll be greatly rewarded. ...
  2. Dates. ...
  3. Cardamom. ...
  4. Ginger. ...
  5. Coconut. ...
  6. Tomatoes. ...
  7. Other Berries.

How to use fresh rhubarb? ›

Roast and purée to make rhubarb fool. Rhubarb can also be added to savoury dishes, as its tartness can stand up to fatty meats like pork and duck well. Try it with pork chops, rhubarb & grains in a new twist on a traybake, or raw and finely chopped as a salsa to go with pan-seared duck breasts and greens.

Should you soak rhubarb before baking? ›

Wash rhubarb with cool tap water, but do not soak.

Should you peel rhubarb before baking? ›

Some rhubarb varieties are prone to being stringy, and rhubarb which has been left too long on the plant can also develop a 'stringiness' – if this occurs, pull away any thick, fibrous strands before cooking. Peeling rhubarb is rarely necessary. Most recipes require the rhubarb to be cut into batons.

What is the best sweetener for rhubarb? ›

My advice is yes, try honey! The recipe pictured above (and linked below) includes some honey along with the sugar; try making it with just the honey and see how it turns out. Sometimes, depending on how tender and fresh the rhubarb is, I even cut the sugar down by half.

What are the tips and tricks for rhubarb? ›

Rhubarb grows best in an open, sunny site with fertile, moist but free-draining soil. It will also cope in light shade. Avoid ground that gets waterlogged, as plants are liable to rot. If your soil is heavy, plant in raised beds or large containers.

Which is sweeter red or green rhubarb? ›

Contrary to popular belief, whether it's red, pink, green or something in-between, rhubarb's color has nothing to do with ripeness. Rather, its hue is completely determined by genes; different varieties produce different colors, and green rhubarbs are just as sweet as red ones.

What spices go well with rhubarb? ›

Mix together rhubarb, honey, flour and cinnamon, ginger and cloves, until well combined.

What is the prime season for rhubarb? ›

Depending on your location, rhubarb is typically available from early spring (the end of March or early April) to late spring or early summer (around May or June).

Should fresh rhubarb be kept in fridge? ›

The deeper the red color of the stalks, the more flavorful. Larger stalks are stringy and not as tender as the medium-sized stalks. For proper storage, trim and discard leaves. The stalks can be kept in the refrigerator, unwashed and wrapped, for up to three weeks.

Is A rhubarb A vegetable or a fruit? ›

Rhubarb is a vegetable often thought to be a fruit. There's actually a good reason for this confusion: in 1947 the USDA classified it as a fruit because the tariffs on bringing fruits into the country were lower on fruits than vegetables. In actuality though, rhubarb is a vegetable - a member of the buckwheat family.

Should you peel rhubarb? ›

Preparation of fresh rhubarb

If you buy it during the peak season (April to June), peeling isn't necessary. But after peak season, the stalks can be tough, and peeling with a small and sharp knife might be necessary to help make it more palatable (via BBC Good Food).

How do you get moisture out of rhubarb? ›

Macerate Your Rhubarb With Sugar To Draw Out Excess Liquid

Mixing fruit with sugar draws out moisture through the process of osmosis, which happens when water naturally balances out by migrating from the cells in your fruit to the dissolved sugar molecules on the surface, the same way it does with salt.

How should rhubarb be cooked? ›

Cut into sticks. Scatter with sugar, add a splash of water and simmer gently for 8 minutes until soft and longer to cook it to a puree or compote.

Why is my rhubarb going soft? ›

Rhubarb plants can be prone to honey fungus, crown rot and viruses. Any of these diseases will weaken the plant and it is best to dig up affected plants and start again on a new site. Crown rot is the most common. It's a fungal infection at the base of the stalks, and causes the crowns to turn brown and soft.

How do you prepare rhubarb before cooking? ›

To prepare: Wash the stems and cut off the leaves and the ends. Cut into 2cm lengths, removing any strings if necessary. Stew or poach in some water and a little sugar. When making a crumble or a pie, the rhubarb does not need to be cooked first.

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