Description
Baked Sticky Rhubarb Pudding is a warm, comforting dessert featuring tart rhubarb baked under a soft, cake-like topping with a rich, caramel-like syrup formed during baking. It’s perfect served with cream or ice cream.
Ingredients
- 3 cups fresh rhubarb, chopped
- 1/3 cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1 cup boiling water
- 1/2 cup brown sugar (for syrup)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease an 8-inch square baking dish.
- In the baking dish, combine chopped rhubarb with brown sugar, cornstarch, and lemon juice. Spread evenly.
- In a bowl, whisk flour, baking powder, salt, and granulated sugar. Stir in milk, melted butter, and vanilla until smooth.
- Pour batter over the rhubarb and gently spread to cover.
- Mix boiling water with brown sugar and carefully pour over the batter without stirring.
- Bake for 40–45 minutes until the top is golden and the rhubarb is bubbling underneath.
- Let rest a few minutes before serving. Serve warm with cream or ice cream if desired.
Notes
- Mix in strawberries for added sweetness.
- Add a pinch of cinnamon or use maple syrup for depth.
- Use Greek yogurt for a lighter topping alternative.
- Delicious served cold as the texture becomes more pudding-like.
- No need to peel rhubarb—just trim and slice.
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 30g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
