Sticky Rhubarb Pudding with Vanilla Custard Sauce & Caramelized Edges

A warm, old-fashioned dessert with tangy rhubarb, a soft sponge center, sticky caramelized edges, and silky vanilla custard sauce.

 Ingredients (Serves 6)

Rhubarb Layer

• 2 cups rhubarb, chopped (fresh or frozen)
• ¾ cup granulated sugar

Pudding Batter

• ½ cup brown sugar (packed)
• ½ cup unsalted butter, softened
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup milk (whole or 2%)

Vanilla Custard Sauce

• 1 cup whole milk
• ½ cup heavy cream
• 3 large egg yolks
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• Pinch of salt

 Instructions

1️⃣ Prepare the Rhubarb Base

1. Preheat oven to 350°F (175°C).
2. Grease an 8×8-inch baking dish.
3. Spread chopped rhubarb evenly in the dish.
4. Sprinkle ¾ cup granulated sugar evenly over the rhubarb.
5. Set aside (this creates the sticky caramel layer).

2️⃣ Make the Pudding Batter

1. In a bowl, cream butter + brown sugar until light and fluffy.
2. Beat in eggs one at a time.
3. Mix in vanilla extract.
4. In another bowl, whisk flour, baking powder, and salt.
5. Add dry ingredients to batter alternately with milk.
6. Mix just until smooth.

3️⃣ Assemble & Bake

1. Gently spread batter over the rhubarb layer.
2. Bake uncovered for 40–45 minutes.
3. Top should be golden; edges will be dark, sticky, and caramelized.
4. Let rest 10 minutes before serving.

4️⃣ Vanilla Custard Sauce

1. Heat milk + cream until steaming (not boiling).
2. Whisk egg yolks, sugar, and salt in a bowl.
3. Slowly pour hot milk into yolks while whisking.
4. Return mixture to saucepan.
5. Cook on low heat, stirring constantly, until thick enough to coat a spoon.
6. Remove from heat; stir in vanilla.
7. Serve warm.

 How to Serve

• Spoon warm pudding into bowls
• Drizzle generously with custard sauce
• Optional toppings: whipped cream, vanilla ice cream, or toasted almonds

 Nutrition Information (Per Serving – Approx.)

• Calories: 420 kcal
• Carbohydrates: 52 g
• Sugar: 38 g
• Fat: 21 g
• Saturated Fat: 12 g
• Protein: 6 g
• Fiber: 2 g
• Sodium: 180 mg

(Values are estimates and vary by ingredients used)

 Q & A

Q1: Can I use frozen rhubarb?

Yes. Do not thaw it; use directly to avoid excess liquid.

Q2: Can I make it less sweet?

Yes. Reduce granulated sugar to ½ cup and brown sugar to ⅓ cup.

Q3: Can I skip the custard sauce?

Yes, but it’s highly recommended. You can substitute with vanilla ice cream or Greek yogurt.

Q4: Why are the edges sticky?

The sugar melts with rhubarb juices, forming a natural caramel at the bottom and sides.

Q5: Can I make it ahead?

Yes. Bake up to 1 day ahead, refrigerate, and reheat at 300°F (150°C).

Q6: Is this freezer-friendly?

The pudding freezes well (without custard) for up to 2 months.

Q7: Can I make it gluten-free?

Yes. Use a 1:1 gluten-free baking flour.

• Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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