Easy Baked Sticky Rhubarb Pudding

A comforting, classic baked pudding featuring tart rhubarb sweetened with a rich, syrupy brown sugar topping. Perfect served warm with vanilla ice cream or custard.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 6 servings

Course: Dessert

Cuisine: American, British

Calories: 310

Ingredients Method Notes

Ingredients

For the Rhubarb Base

4 cups rhubarb chopped into 1-inch pieces
1/2 cup granulated sugar
2 tbsp cornstarch
1/4 cup water

For the Sticky Topping

1 cup all-purpose flour
1/2 cup light brown sugar packed
1/2 tsp baking powder
1/4 tsp salt
1/2 cup cold unsalted butter cut into small cubes
1/2 cup boiling water

Method

Instructions

Preheat oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish.
Prepare the rhubarb base: In a medium bowl, toss the chopped rhubarb with the granulated sugar and cornstarch. Sprinkle the water evenly over the mixture. Pour the rhubarb mixture into the prepared baking dish, spreading it into an even layer.
Prepare the topping: In a separate medium bowl, whisk together the flour, brown sugar, baking powder, and salt.
Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Sprinkle this topping evenly over the rhubarb layer in the baking dish.
Carefully pour the 1/2 cup of boiling water evenly over the topping. This creates the signature sticky syrup as it bakes. Do not stir.
Bake for 40 to 45 minutes, or until the topping is golden brown and the rhubarb filling is bubbling thickly around the edges. Allow to cool for at least 15 minutes before serving.

Notes

Serve warm with a scoop of vanilla bean ice cream or fresh pouring custard. If your rhubarb is very tart, you may increase the granulated sugar slightly to 2/3 cup.