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!!
PIN THIS RECIPE
More rhubarb recipes:
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! 😍
Other great spring and summer desserts:
What readers say about this recipe:
Thanks for stopping by!
Baked Sticky Rhubarb Pudding
This post contains affiliate links. HECR receives a small commission from purchases made through these links at no cost to you! Thanks for your support!
Looking for more recipes, books, food and travel fun? Follow me!
Instagram, Facebook, Facebook Recipe Group, Twitter and Pinterest
PIN THIS RECIPE
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!!
PIN THIS RECIPE
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! 😍
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
- 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
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.
Thanks for stopping by!
This comment has been removed by the author.
ReplyDeleteI shared your post to facebook for my family because, like you, we come from the....everyone has a rhubarb patch....families. love rhubarb and cant wait to try this. Thank you for sharing.
ReplyDeleteThis was tasty and amazing texture. Served with cream and fresh berries to add tang and some sweetness, as the flavours are quite simple on their own.
ReplyDeleteIn similar recipes for this type of pudding dessert, the water when added, is to be boiling. Your recipe doesn't specify temperature. Could you please enlighten as to temperature of water that you used in this recipe?
ReplyDeleteI used room temperature water in this recipe. Thanks for stopping by!
DeleteI too love rhubarb! I want to follow you, because I cant have too many rhubarb recipes. One of my favorite rhubarb recipes is like a dump cake. Cut up rhubarb in the bottom of a 9X12 pan, sprinkle 1 cup sugar over rhubarb, 1 small pckg strawberry jello sprinkle over top, 1 yellow cake mix (dry)crumbled over top, 1 cube butter melted drizzled over top. 1 1/2 C. water drizzled over top. bake 350 about 25-30 minutes. The strawberry jello makes such a unique flavor. It is also very good done in a dutch oven while camping. I am in assisted living now, so I can no longer bake to get a picture, so I will share this way instead
ReplyDeleteThis is the same recipe that I have, and so easy and good!
DeleteLeslie:
ReplyDeleteThis recipe is terrific and so easy. Thank you for sharing it with us.
We are in the middle of kitchen renovations, so don't have an oven right now and we are cooking everything on the BBQ. I have made this once before and it was glorious, so I was craving it tonight. I made it in the BBQ and it was amazing!! It took 75 minutes on 350, and it came out a bit more similar to a steam pudding, as it didn't get the brown crunchy part on the top (which I admit is my favourite part!). But still perfect for my rhubarb craving! Thank you!!
ReplyDeleteYou're welcome! I'll have to give it a try in the BBQ! Thanks for letting us know how it turned out!
DeleteOMG! This is wonderful by itself. I have fresh raspberries & blueberries that I may put on top of my next piece, along with cool whip. Thank you for sharing.
ReplyDeleteMy husband and I loved this with vanilla ice cream. This is a keeper.
ReplyDeleteMade this today and loved it! Only question is have you ever cut down on the butter? It is a lot for a 8" X 8" pan and I would like to cut out a few of those calories. Thanks.
ReplyDeleteI have not tried making this with less butter, but if you do, let us know how it turns out!
DeleteI wonder if I could add cut up strawberry in with the rhubarb? Thoughts ? Would I need to change anything else in the recipe if I added the strawberry for an extra taste element
ReplyDeleteStrawberries would be a great addition! Many readers on Pinterest have added berries. Just substitute the same amount of strawberries for rhubarb, but you may have to reduce the sugar slightly since the strawberries aren't as tart. Enjoy!
DeleteMy husband wanted an ooey-gooey rhubarb dessert - I found this and it is exactly what he was looking for - easy to make, although I doubted it would turn out as I piled the cornstarch/sugar on top and poured water over it. I did double the recipe, but cooked it the same amount of time - DELICIOUS!!! I will make it for company next time.
ReplyDeleteI'm so glad you tried it!
DeleteFollowed the recipe exactly as written..it turned out amazing! So delicious..perfect amount of tart and sweet! Had with some fresh whipped cream, will be making it again for sure. Highly recommend.
ReplyDeleteI'm so glad you liked it! Thanks for stopping by!
DeleteHi, I just made this and it is delicious! I don't own a 9x9 pan. I looked up pan sizes and it said if you increase the recipe by 50% you can use a 9x13, so that is what I did! I will definitely make this again! Thank you for the recipe!
ReplyDeletePerfect! That's good to know! Thanks for stopping by!
DeleteI think this is really good, but a tadge on the sweet side. I think adjusting the granulated sugar and the powdered sugar very slightly helps. I am glad to learn that usually the water should be boiling, so will try it next time. This is a great, easy fast-to-prepare dessert and does showcase the rhubarb nicely.
ReplyDeleteThis is my new go to rhubarb recipe! It was surprisingly light. Not too sweet; not too tart. The sugar topping gave it a bit of a crunch. Kind of a crazy recipe what with sprinkling on the sugar/cornstarch over it and then pouring water over that so I just had to try it lol! Also husband approved!
ReplyDeleteI made this last week. So good! (Despite the fact that I read your recipe wrong and used regular sugar instead of icing sugar...it was still a winner!)
ReplyDeleteDo you think this would work with frozen rhubarb?
ReplyDeleteI have not tried it with frozen rhubarb. If you do, I'd measure the rhubarb frozen, thaw, then drain out excess liquid before using. Let us know if you try it!
DeleteThis is absolutely delicious! I followed recipe as written. If you love rhubarb, you will love this. So easy.
ReplyDeleteI'm so glad you liked it! Thanks for commenting!
DeleteI love this recipe! This is now my favorite way to have rhubarb, even my husband likes it and he doesn't like rhubarb. I cut into squares and freeze it. Yum!!
ReplyDeleteI'm so glad you both like it and thanks for the tip about freezing it. Great idea!
DeleteWe love this so much. Could i freeze a pan of it to serve to my son later in the month
ReplyDeleteI personally haven't tried freezing it, but the comment above yours had a great tip. She cut into squares and froze. I assume you could let it defrost and serve it warm. Let us know how it turns out if you try it. Thanks for stopping by!
DeleteInstead of rhubarb, I use fresh peaches. It is wonderful!!!
ReplyDeleteI'm so glad to hear that! Thanks for commenting!
DeleteDoubled the recipe and finished off my frozen stash of rhubarb. This gem of a recipe is going to be the finale for Easter dinner.
ReplyDeleteThank you!!
You're welcome! So glad you gave it a try!
DeleteThose is my favourite rhubarb recipe! Whenever I've made it for company there's nothing but raving over it! At my husband's request, (he loves it too ☺️), I'm making it again today for some friends coming to visit! It's the perfect dessert on a beautiful Spring evening!
ReplyDeleteSo glad to hear that! Thanks so much for the comment!
DeleteThis was so good! My picky son loved it! only had a little over 1/2 cup of powdered sugar - but still turned out amazing. so easy!
ReplyDelete