Baked Sticky Rhubarb Pudding

This sticky rhubarb pudding transforms tart spring stalks into a comforting dessert that balances sweet cake with tangy fruit. The magic happens as the cake bakes, with the rhubarb creating a luscious sticky layer that becomes the crown jewel when the pudding is inverted onto a serving plate.

The first time I made this pudding was during a spring harvest from my garden. The vibrant pink stalks were too beautiful to waste, and this recipe transformed them into a dessert that even my rhubarb-skeptical husband couldn't resist. Now it's our spring tradition when the first stalks appear.

Ingredients

• Fresh rhubarb: Adds essential tartness that balances the sweet cake. Choose firm, crisp stalks with good color for best flavor
• Lemon juice: Brightens the rhubarb and helps maintain its vibrant color
• Granulated sugar: Both sweetens the rhubarb and helps create the sticky caramelized topping
• Unsalted butter: Provides richness and tenderness to the cake batter. Ensure it's truly softened for proper creaming
• Room temperature eggs: Incorporate more easily and create a lighter texture
• Vanilla extract: Complements the fruity tang with warm aromatic notes
• All purpose flour: Gives structure while maintaining tenderness
• Baking powder: Ensures proper lift for a fluffy cake layer
• Salt: Balances sweetness and enhances all other flavors

Step-by-Step Instructions

Prepare the rhubarb base:

Chop rhubarb into consistent half-inch pieces to ensure even cooking. Toss directly in your baking dish with sugar and lemon juice, spreading in an even layer. This creates the foundation that will become the glorious top once inverted. Let sit for 5 minutes to allow sugar to begin dissolving.

Mix the dry ingredients:

Whisk flour, baking powder, and salt in a medium bowl. This distributes the leavening evenly and prevents lumps in the final batter. The salt is crucial for balancing the sweetness and bringing out the flavor of the cake.

Cream butter and sugar:

Beat softened butter and sugar with an electric mixer for 3-4 minutes until notably lighter in color and texture. This incorporates air for a tender crumb and proper rise. Scrape down the sides of the bowl halfway through.

Add eggs and vanilla:

Incorporate eggs one at a time, mixing for about 30 seconds after each addition until fully blended. Add vanilla and mix until combined. The mixture may look slightly curdled at this point which is perfectly normal.

Incorporate dry ingredients and milk:

Add about one third of flour mixture to the butter mixture, mixing on low speed just until combined. Pour in half the milk, mix gently, then another third of flour, remaining milk, and final third of flour. Mix just until no dry streaks remain. Overmixing will develop gluten and toughen the cake.

Assemble and bake:

Gently pour batter over the rhubarb layer, spreading evenly without disturbing the fruit. Bake in preheated oven until the top is golden brown and springs back when lightly touched, about 35-40 minutes. A toothpick inserted into the cake portion should come out clean.

Serve:

Allow pudding to rest for exactly 10 minutes before inverting onto a serving plate. This cooling period lets the cake set while keeping the caramelized rhubarb layer loose enough to release cleanly. If serving from the baking dish, no need to invert.

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My favorite part of this recipe is watching guests take their first bite. The look of surprise when the tartness of rhubarb meets the sweet cake never gets old. My grandmother always said rhubarb was "pie plant," but I think this pudding showcases it even better than pie ever could.

Rhubarb Selection and Preparation

When shopping for rhubarb, look for firm stalks with shiny skin and vibrant color. Avoid any that appear wilted or have soft spots. The color can range from pale green to deep red, with the redder stalks generally having a sweeter flavor profile. Despite common belief, color doesn't indicate ripeness, just variety.

Never use rhubarb leaves as they contain oxalic acid and are toxic. Trim the stalks at both ends, wash thoroughly, and remove any stringy fibers by pulling them down from the cut end like you would with celery. While young spring rhubarb rarely needs peeling, tougher stalks benefit from having the outer layer removed.

For this recipe, cut pieces should be uniform for even cooking, but don't obsess over perfection. The rhubarb will soften and meld together during baking.

Make It Your Own

This pudding welcomes customization based on what you have available. Replace up to half the rhubarb with strawberries for a classic pairing that adds natural sweetness and brilliant color. Add warming spices like cinnamon or ginger to the batter for complexity, or incorporate orange zest for a citrusy note.

For texture contrast, consider adding 1/3 cup chopped nuts like pistachios or almonds to the rhubarb layer before adding the batter. The nutty crunch plays beautifully against the soft fruit.

The basic formula works wonderfully with other fruits too. In summer, try peaches or plums. Fall brings opportunities for apples or pears. Each variation creates a completely different dessert while maintaining the comforting pudding essence.

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The Science Behind the Sticky

What makes this pudding so magically sticky comes down to simple food chemistry. As rhubarb heats, its cell walls break down, releasing natural pectin. Combined with sugar and the high water content in rhubarb, this creates a thick, jammy texture. The acid from both rhubarb and lemon juice helps activate the pectin for the perfect consistency.

The weight of the cake batter pressing down during baking compacts the rhubarb slightly, concentrating flavors. Meanwhile, some of the sugar caramelizes along the edges where it touches the hot pan, creating deeper flavor notes and that irresistible stickiness.

For maximum stickiness, avoid opening the oven during baking, as temperature fluctuations can affect the development of the perfect texture. The ten-minute rest after baking is also crucial, giving the sticky layer time to set just enough without becoming permanently attached to the pan.

Frequently Asked Questions

→ Can I use frozen rhubarb?

Yes, you can use frozen rhubarb! Thaw it first and drain excess liquid to avoid altering the pudding texture.

→ What other fruits can I add?

You can add strawberries, apples, or pears to balance the tartness of the rhubarb and create a fruity mix.

→ Can I make this dessert ahead?

You can bake it ahead and reheat gently in the oven before serving. It’s best enjoyed warm and fresh.

→ How do I know when it's baked?

The top should be golden, and a toothpick inserted into the batter should come out clean. Avoid overbaking.

→ What serves best with this pudding?

Vanilla ice cream, whipped cream, or simply dusting with powdered sugar adds a perfect finishing touch.