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
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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!
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!!
More rhubarb recipes:
- Blueberry Rhubarb Sorbet
- Rhubarb Fizz
- Strawberry Rhubarb Pudding Dessert
- Rhubarb and Custard
- Rhubarb Cream Cake
- Rhubarb Dream Bars
- Rhubarb Dump Cake
There are more! You can find those rhubarb recipes by searching rhubarb in the search bar.
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!
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! đ
Other great spring and summer desserts:
- Granny Gertrude's Blueberry Rice Pudding
- Fresh Strawberry Pie Bars
- No Bake Creamy Strawberry Pie
- Raspberry Lemon Mini Cheesecakes
- Berries with Mascarpone Cream
- Coconut Panna Cotta
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:
- Preheat oven to 350 degrees.
- Grease a 9 inch square pan. Pour chopped rhubarb in the bottom.
- 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.
- In another bowl, combine powdered sugar and cornstarch. Scoop mixture evenly over top of rhubarb and batter mixture. Pour water over top.
- Bake for 1 hour. Remove from oven, cool and serve.
- Top with whipped cream or ice cream. Refrigerate leftovers.
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