Baked Sticky Rhubarb Pudding

February 20, 2026

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Delicious baked sticky rhubarb pudding served in a bowl

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Baked Sticky Rhubarb Pudding — Easy British Dessert

The first spoonful is tangy, syrupy, and gently warm — a balance of tart rhubarb and sticky caramel sponge. Baked Sticky Rhubarb Pudding is a simple British-style pudding that tastes far fancier than it looks. After testing this version 10 times across different ovens and rhubarb varieties, I settled on a ratio of fruit to batter that keeps the pudding moist but not soggy. I also developed a two-stage sauce so the bottom caramel stays sticky while the top bakes to a tender sponge.

This recipe is forgiving for home bakers and worth the short hands-on time. If you like rustic fruit desserts, try it with poached pears or baked apples for a similar technique and flavor lift. Baked pears with honey and feta make a lovely companion when you want an alternate fruit-forward finish.

Why This Recipe Works

Layering the sauce under the batter creates a sticky bottom while keeping the sponge light.
Coarsely chopped rhubarb keeps texture and prevents the pudding from becoming mushy.
A little baking powder in the sponge gives lift without a cake-like crumb.
Brown sugar and a touch of syrup create deep, toffee-like flavor that complements the rhubarb.
Baking in a moderate oven (175°C/350°F) yields an even bake and a glossy sauce.

Ingredients Breakdown

Rhubarb (500 g / 1 lb 2 oz, trimmed and chopped 2 cm / 3/4 in pieces): The star ingredient. Tart stalks add structure; avoid wilted or woody pieces.
- Substitute: Use equal weight of mixed berries for a sweeter, less tangy result.
Granulated sugar for the fruit layer (75 g / 1/3 cup): Sweetens and helps the rhubarb release juices.
Unsalted butter (65 g / 4½ tbsp): For the sauce and batter; gives richness and a smooth mouthfeel. Use good-quality butter for best flavor.
Light brown sugar (150 g / 3/4 cup packed / for the sponge and sauce): Adds molasses notes that pair with rhubarb.
Golden syrup or light corn syrup (60 ml / 4 tbsp): Helps the sauce stay glossy and sticky. If unavailable, use extra brown sugar and 2 tbsp water.
All-purpose flour (180 g / 1 1/2 cups): Provides structure to the sponge. Spoon and level for accurate measurement.
Baking powder (1½ tsp): Gives the sponge lift; do not substitute with baking soda unless you add an acid.
Salt (1/4 tsp Diamond Crystal or 1/8 tsp Morton’s): Balances sweetness. If using Morton’s, halve the quantity listed.
Eggs (2 large, room temperature): Emulsify and provide structure. For an egg-free option, see Variations.
Whole milk (240 ml / 1 cup): Adds moisture and tenderizes the sponge.
Vanilla extract (1 tsp / 5 ml) and lemon zest (from 1 lemon): Brighten the batter and pair with rhubarb.
Optional: 1 tsp ground ginger or 1/2 tsp ground cinnamon for warmth.

Ingredient notes: Swapping white sugar for all brown sugar will deepen flavor but may darken the sponge. If you use frozen rhubarb, thaw and drain excess liquid; the sauce will concentrate less, so reduce added sugar by 1 tbsp.

Essential Equipment

20 cm (8-inch) square baking dish or 9-inch (23 cm) round cake pan — the recipe volume fits these sizes best. A smaller pan will overflow.
Mixing bowls: one large for batter and one medium for dry ingredients.
Whisk and rubber spatula for folding.
Kitchen scale recommended for accuracy, especially for flour and rhubarb.
Oven thermometer (optional) to confirm your oven temperature.
Saucepan for making the caramel-like sauce.
If you don’t have a 20 cm pan, you can use an ovenproof skillet of similar volume — grease it well and expect a slightly shorter bake time. For a hands-off side dish, try this easy baked shrimp-asparagus tray method to simplify kitchen timing baked shrimp and asparagus foil packets.

Step-by-Step Instructions

Makes 6 servings. Prep Time 20 minutes; Cook Time 45 minutes; Inactive Time None; Total Time about 1 hour 5 minutes.

Step 1: Preheat and prepare the rhubarb

Preheat the oven to 175°C (350°F). Butter the baking dish and line the base lightly with parchment if you prefer easier serving. Toss 500 g (1 lb 2 oz) chopped rhubarb with 75 g (1/3 cup) granulated sugar in a bowl and set aside to macerate for 5–10 minutes; this softens the rhubarb and draws out juices.

Step 2: Make the sticky sauce

In a small saucepan, melt 65 g (4½ tbsp) unsalted butter with 150 g (3/4 cup packed) light brown sugar and 60 ml (4 tbsp) golden syrup over medium heat. Stir for 2–3 minutes until the sugar dissolves and the mixture is glossy and slightly thickened. Pour the hot syrup into the prepared dish and spread evenly; it will form the sticky base.

Step 3: Arrange the rhubarb

Scatter the macerated rhubarb and any released juices over the syrup in an even layer. This creates pockets of fruit that will steam and soften during baking. If a lot of juice accumulated, spoon most of it into the dish — you want fruit, not a pool of liquid.

Step 4: Mix the dry ingredients

Whisk together 180 g (1 1/2 cups) all-purpose flour, 1½ tsp baking powder, and 1/4 tsp salt in a medium bowl. This ensures even leavening and prevents lumps.

Step 5: Make the batter

In a separate bowl, cream 65 g (4½ tbsp) softened butter with 50 g (1/4 cup) granulated sugar until smooth, about 1 minute. Beat in 2 large eggs, one at a time, then stir in 240 ml (1 cup) whole milk, 1 tsp vanilla, and zest of 1 lemon. Fold the dry mix into the wet until just combined; do not overmix — stop as soon as no dry flour is visible. The batter should be pourable but thick.

Step 6: Assemble and bake

Pour the batter gently over the rhubarb, spreading carefully with a spatula so the fruit remains near the sauce. Bake at 175°C (350°F) for 40–45 minutes, until the top is golden brown and a skewer inserted into the center comes out with a few moist crumbs, about 40–45 minutes. The internal temperature should be around 90–95°C (195–205°F) if you use a probe.

Step 7: Rest briefly and serve

Let the pudding rest for 10 minutes after removing it from the oven. The sauce will thicken as it cools, making it easier to spoon. Serve warm with thick cream, vanilla ice cream, or custard.

Expert Tips & Pro Techniques

Avoid overmacerating the rhubarb: 5–10 minutes is enough. Excess juice makes the pudding watery.
For an even bake, rotate the pan halfway through baking if your oven has hot spots.
Make-ahead: Assemble the pudding to the point before baking and refrigerate, covered, up to 24 hours; add 5–8 minutes to the bake time.
Professional trick: Warm the syrup slightly before pouring it into the hot pan so it spreads evenly and penetrates the fruit.
Common mistake: soggy top from overpouring rhubarb juice — drain large pools and reserve any extra juice for a rhubarb sauce or cocktail.
For a deeper toffee flavor, brown the butter before adding the sugar, then cool slightly before making the syrup.

Storage & Reheating

Refrigerator: Store cooled pudding in an airtight container or cover the baking dish tightly. Keeps 3–4 days. Reheat individual portions in a 175°C (350°F) oven for 8–10 minutes until warmed through.
Freezer: The pudding freezes well. Wrap tightly in plastic, then foil, or freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat in a 175°C (350°F) oven for 10–12 minutes for a whole dish, or 6–8 minutes for slices. Avoid microwaving if you want to keep the sauce glossy; microwaving can make the sponge rubbery.

Variations & Substitutions

Gluten-Free Version: Replace 180 g all-purpose flour with a 1:1 GF flour blend (180 g). Add ½ tsp xanthan gum if your blend lacks it. Baking time may increase by 3–5 minutes.
Egg-Free Version: Use 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, chilled 10 minutes) and add 1 tsp baking powder extra. Texture will be slightly denser.
Less-Sweet Version: Reduce both granulated sugar amounts by 25 g (2 tbsp) each; expect a tarter finish from the rhubarb.
Spiced Rhubarb: Add 1 tsp ground ginger or 1/2 tsp cinnamon to the batter for warmth. Keep rhubarb and syrup amounts the same.

Serving Suggestions & Pairings

Serve with a generous pour of warm custard for classic British comfort.
Scoop of vanilla ice cream or crème fraîche balances the tartness.
Finish with chopped toasted almonds or pistachios for crunch.
Pair with a warm cinnamon rice pudding or a milder, creamy dessert: creamy cinnamon rice pudding makes an excellent companion for a multi-course dessert spread.

Nutrition Information

Per serving (serving size: about 1/6 of the dish; 6 servings total). Values are estimates.

Calories: 360 kcal
Total Fat: 14 g
Saturated Fat: 8 g
Cholesterol: 95 mg
Sodium: 180 mg
Total Carbohydrates: 53 g
Dietary Fiber: 2.5 g
Sugars: 33 g
Protein: 5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my pudding turn out too watery?
A: Most often because too much rhubarb juice stayed in the assembly. Drain large pools of juice before pouring the syrup and batter. Also ensure the bake time is sufficient; an underbaked center can seem watery.

Q: Can I make this without eggs?
A: Yes. Use two flax eggs (2 tbsp ground flaxseed + 6 tbsp water, chilled) and add 1 tsp extra baking powder to help with lift. Expect a slightly denser texture.

Q: Can I double this recipe for a crowd?
A: Yes. Double all ingredients and use a 33 x 23 cm (9 x 13 in) pan. Baking time may increase by 10–15 minutes; check doneness with a skewer.

Q: Can I prepare this the night before?
A: You can assemble the pudding the night before and refrigerate, covered. Add about 5–8 minutes to the bake time when cooking from cold.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, the pudding keeps 3–4 days in the fridge. Reheat portions in a 175°C (350°F) oven for about 8–10 minutes.

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain frozen rhubarb well. If it releases a lot of water, reduce the granulated sugar under the rhubarb by 1 tbsp to avoid excess sweetness and sogginess.

Q: My top browned too quickly — what went wrong?
A: Your oven might be running hot, or the rack was too close to the broiler. Move the dish lower in the oven and use an oven thermometer to check temperature.

Conclusion

Baked Sticky Rhubarb Pudding is a forgiving, flavorful dessert that celebrates bright spring rhubarb with a deep, sticky sauce and tender sponge. For another take on this classic, compare techniques and serving ideas with this Baked Sticky Rhubarb Pudding Recipe at Hot Eats and Cool Reads. For additional tips and a slightly different syrup method, see the write-up at Baked Sticky Rhubarb Pudding on Baking You Happier.