Preheat your oven to 350°F (175°C). Grease a baking dish and set aside.

Toss the fresh rhubarb pieces with 1/4 cup of brown sugar in a bowl. Allow the rhubarb to sit while you prepare the pudding batter.

Cream the softened unsalted butter and 3/4 cup of brown sugar in a another mixing bowl until the mixture is frothy and light.

Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.

Mix in the vanilla extract until well combined.

In another basin, mash together the all-purpose flour, baking soda, and a dash of salt.

Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Mix until a smooth batter forms.

Pour the prepared pudding batter over the bottom of the greased baking dish.

Spread the prepared rhubarb pieces evenly on top of the pudding batter.

Bake for 40 to 45 minutes, or until the pudding turns golden and bounces back when softly pressed, in the preheated oven with the baking dish inside.

Once baked, remove the pudding from the oven and allow it to cool for a few minutes before serving.

Cut the Baked Sticky Rhubarb Pudding into squares and serve warm. Optionally, you can drizzle it with a light custard sauce for added indulgence.