Baked Sticky Rhubarb Pudding Recipe (2024)

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

Baked Sticky Rhubarb Pudding Recipe (1)



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Baked Sticky Rhubarb Pudding Recipe (2)



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!

Baked Sticky Rhubarb Pudding Recipe (3)

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!!

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Baked Sticky Rhubarb Pudding Recipe (4)

More rhubarb recipes:

There are more! You can find those rhubarb recipes by searching rhubarb in the search bar.

Baked Sticky Rhubarb Pudding Recipe (5)

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!

Baked Sticky Rhubarb Pudding Recipe (6)

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! 😍

Baked Sticky Rhubarb Pudding Recipe (7)

Other great spring and summer desserts:

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:

  1. Preheat oven to 350 degrees.
  2. Grease a 9 inch square pan. Pour chopped rhubarb in the bottom.
  3. 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.
  4. In another bowl, combine powdered sugar and cornstarch. Scoop mixture evenly over top of rhubarb and batter mixture. Pour water over top.
  5. Bake for 1 hour. Remove from oven, cool and serve.
  6. Top with whipped cream or ice cream. Refrigerate leftovers.

Created using The Recipes Generator

Baked Sticky Rhubarb Pudding Recipe (8)



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Baked Sticky Rhubarb Pudding Recipe (2024)

FAQs

What can I do with too much rhubarb? ›

The classic move of using up an abundance of summer fruit is through making up a jam, and that works really well with rhubarb too. Rhubarb preserves are tart on their own, so if you'd rather balance that out, you can make something like this Strawberry Rhubarb Freezer Jam.

What is the best thing to do with rhubarb? ›

Rhubarb is a truly special ingredient. With its vivid pink colour and distinctively tangy taste, it can be stewed, poached, roasted and puréed in a range of dishes as well as drinks. Use it in a comforting crumble, a classic syllabub, a fruity chutney or a zingy kebab sauce – the possibilities are endless.

How do you eat rhubarb? ›

Stew or poach (8-10 mins) or roast (15 mins for forced, 20 for maincrop) rhubarb. Use it to make crumbles, pies or jam. Roast and purée to make rhubarb fool. Rhubarb can also be added to savoury dishes, as its tartness can stand up to fatty meats like pork and duck well.

What makes rhubarb a laxative? ›

Sennoside A and other dianthrone derivatives are reported to be the active ingredients causing rhubarb's laxative effect (6). They are metabolized by β-glucosidase of enterobacterial origin and are converted into rhein anthrone, which produces the purgative activity.

What happens if you accidentally eat rhubarb leaves? ›

Symptoms caused by rhubarb leaf ingestion

According to the U.S. National Library of Medicine at the National Institutes of Health symptoms can include: Breathing difficulty. Burning in the mouth. Burning in the throat.

Why shouldn't you pick rhubarb after July? ›

Rhubarb is good to eat in spring or early summer months, so before late July, to be exact. However, during the late summer months, rhubarb stalks tend to become more fibrous and start to lose their characteristic natural flavor. So, it's better not to eat rhubarb in the late summer.

Should you soak rhubarb before baking? ›

Wash rhubarb with cool tap water, but do not soak.

Is it OK to eat raw rhubarb? ›

Typically, you would only eat the stalk of a rhubarb plant, which is safe to eat both raw and uncooked, according to Richter. The stalk contains no poisons, and you will normally not get sick eating it, though you'll likely want to sweeten or cook the stalk before eating it to make it more palatable.

Is rhubarb a laxative? ›

Rhubarb has numerous health benefits. It can remove toxins from the body and is a natural laxative. Its anti-bacterial and anti-inflammatory properties protect the body from many health issues, including the risk of developing cancer, heart diseases, and others.

Should you peel rhubarb? ›

Preparation of fresh rhubarb

If you buy it during the peak season (April to June), peeling isn't necessary. But after peak season, the stalks can be tough, and peeling with a small and sharp knife might be necessary to help make it more palatable (via BBC Good Food).

Can rhubarb be frozen for later use? ›

You can store frozen rhubarb for up to a year.

How do you preserve rhubarb for later use? ›

Spread a single layer of cut rhubarb on trays, freeze until firm (1 to 2 hours), then put in air tight bags or containers. Rhubarb may also be frozen with sugar or syrup. For a sugar pack, mix 1 part sugar and 4 parts rhubarb and allow to stand until sugar is dissolved before packing into freezer containers.

Is it better to can or freeze rhubarb? ›

Rhubarb is one of the best things to freeze because you can use frozen rhubarb just as you would fresh. Because of the blanching step, the color of recipes made with frozen rhubarb will match the rosy color of the fresh leafstalks—and the tangy flavor will be just as terrific.

How do you remove oxalic acid from rhubarb? ›

Extracting Oxalic acid from Rhubarb?
  1. Cut up rhubarb leaves finely and soak in 40 degree Celsius water for several days (so the oxalic acid leeches out)
  2. Add calcium carbonate to form calcium oxalate which will precipitate out.
  3. Re-acidify with HCl.
Apr 22, 2017

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