Baked Sticky Rhubarb Pudding

If you’re craving a cozy, comforting dessert with a delightful tangy twist, this Baked Sticky Rhubarb Pudding is about to become your new favorite! Imagine a warm, spongy cake baked over sweet, caramelized rhubarb that’s so sticky and syrupy, it practically melts in your mouth. The combination of the tart rhubarb and the rich, buttery pudding is pure heaven. Served with a scoop of vanilla ice cream or a dollop of fresh cream, this dessert is the ultimate treat for any season, but especially when rhubarb is in full bloom.

Trust me, this one’s a keeper! It’s easy to make, and once you take that first bite, you’ll be hooked. Perfect for a family dinner, a cozy night in, or any occasion that calls for a dessert that feels like a warm hug.

Why You’ll Love Baked Sticky Rhubarb Pudding

Sweet & Tart Balance
The sweet, sticky sauce that’s formed during baking pairs so beautifully with the tartness of the rhubarb. It’s the perfect contrast that makes every bite a flavor-packed experience.

Comforting & Cozy
There’s something about warm, soft pudding and tangy fruit that screams comfort food. This pudding is the type of dessert you’ll want to curl up with on a chilly evening.

Easy to Make
Despite the decadent flavor, this dessert is surprisingly easy to prepare. No fancy techniques required—just a little mixing and baking, and you’re done!

Versatile
This pudding can easily be customized. You can experiment with different fruits if rhubarb isn’t your thing, or add a dash of cinnamon or nutmeg for a deeper warmth in the flavor profile.

Family-Friendly
The flavors are familiar yet unique, making this pudding a hit with both kids and adults alike. It’s always a crowd-pleaser, and everyone will ask for seconds!

Ingredients in Baked Sticky Rhubarb Pudding

Here’s everything you’ll need to make this indulgent dessert:

Rhubarb
The star of the show! Fresh, tart rhubarb adds that perfect tangy flavor to balance the richness of the pudding.

Butter
Butter is essential for giving the pudding its tender, moist texture and rich flavor.

Sugar
A little sugar for sweetness is needed to offset the rhubarb’s tartness. We’ll use some in the pudding batter and more to caramelize the rhubarb.

Flour
Plain all-purpose flour is all you need to give the pudding its soft, spongy texture.

Baking Powder
Baking powder helps the batter rise, giving the pudding a nice, fluffy texture.

Milk
Milk creates the moist texture in the batter and helps blend all the ingredients together.

Vanilla Extract
A splash of vanilla adds a wonderful depth of flavor and brings all the ingredients together beautifully.

Eggs
Eggs help bind the ingredients and contribute to the structure of the pudding, making it light and airy.

Brown Sugar
We’ll use brown sugar to create the deliciously sticky caramel sauce that coats the rhubarb as it bakes.

Lemon
A little lemon zest or juice brightens up the flavors of the rhubarb and adds a fresh, citrusy note.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s get started on making this irresistible dessert:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a baking dish (about 8×8 inches works well) with butter or cooking spray. Set it aside.

Prepare the Rhubarb

Chop the rhubarb into small chunks and place them in the bottom of the prepared baking dish. Sprinkle the rhubarb with some of the brown sugar (about 1/4 cup) and a little lemon juice, and give it a gentle stir. This will help release the natural juices and create that sticky sauce.

Make the Pudding Batter

In a separate bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

In another bowl, mix the flour, baking powder, and a pinch of salt. Gradually add the dry ingredients into the wet ingredients, alternating with the milk, until the batter is smooth and combined.

Assemble the Dish

Pour the pudding batter evenly over the rhubarb in the baking dish. Don’t worry if the batter doesn’t cover the rhubarb completely—during baking, it will spread out and form that perfect, gooey sauce!

Bake the Pudding

Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top of the pudding is golden brown and a toothpick inserted into the center comes out clean.

Serve & Enjoy

Once baked, allow the pudding to cool for a few minutes before serving. Spoon the sticky rhubarb pudding onto plates and serve with a scoop of vanilla ice cream, whipped cream, or even a drizzle of custard for an extra indulgence.

Nutrition Facts

Servings: 6 servings
Calories per serving: 300
Total Fat: 14g
Saturated Fat: 8g
Cholesterol: 85mg
Sodium: 110mg
Total Carbohydrates: 43g
Dietary Fiber: 2g
Sugars: 28g
Protein: 4g

Preparation Time

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

How to Serve Baked Sticky Rhubarb Pudding

This sticky rhubarb pudding is best served warm, and it pairs wonderfully with a variety of sides and toppings:

• Vanilla Ice Cream: A scoop of vanilla ice cream melts beautifully over the warm pudding and adds a creamy, cool contrast.
• Whipped Cream: Light and fluffy whipped cream is the perfect topping to balance the rich, sticky texture of the pudding.
• Custard Sauce: Pour over a little homemade or store-bought custard for an indulgent twist.
• Fresh Berries: Serve with a handful of fresh raspberries or strawberries to add a pop of freshness and extra color to your plate.

Additional Tips

• Customize the Fruit: If you can’t find rhubarb or simply want a change, this pudding works great with other fruits like apples, pears, or mixed berries.
• Make Ahead: You can prepare the rhubarb and batter ahead of time and store them separately in the fridge. When you’re ready to bake, just assemble the dish and pop it in the oven!
• Leftovers: Store any leftover pudding in an airtight container in the fridge for up to 2 days. Reheat in the microwave for a few seconds before serving.
• Use Fresh Rhubarb: For the best flavor, always use fresh rhubarb. It’s available in the spring and early summer, but you can also freeze it if you want to enjoy this dessert year-round.

FAQ

Q1: Can I make this pudding without rhubarb?
A1: Yes! You can substitute rhubarb with other fruits like apples, pears, or berries for a different variation of the pudding.

Q2: Can I use frozen rhubarb?
A2: Absolutely! Just make sure to thaw the rhubarb and drain any excess liquid before using it in the recipe.

Q3: Can I make this gluten-free?
A3: Yes! You can substitute the all-purpose flour with a gluten-free flour blend. The texture may vary slightly, but the flavor will still be delicious.

Q4: Can I make this in advance?
A4: Yes! You can prepare the rhubarb and batter ahead of time. Just cover the dish and refrigerate it. When you’re ready to bake, pop it in the oven and cook as directed.

Q5: How do I store leftovers?
A5: Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat it gently in the microwave or oven before serving.

Q6: Can I double the recipe?
A6: Yes! If you’re serving a crowd, simply double the ingredients and bake it in a larger dish. You may need to extend the baking time by 5-10 minutes.

Q7: Can I use a different type of sugar?
A7: Yes, you can use white sugar or coconut sugar as an alternative to brown sugar. However, brown sugar adds a bit of depth and moisture to the pudding, so the flavor will be slightly different.

Q8: How do I know when the pudding is done?
A8: The pudding is done when the top is golden brown and a toothpick inserted into the center comes out clean. The edges should also be firm and slightly pulling away from the sides of the dish.

Q9: Can I freeze the pudding?
A9: Yes! To freeze, let the pudding cool completely, then cover it tightly with plastic wrap and foil. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.

Q10: Can I add nuts to the pudding?
A10: Yes, you can fold in some chopped nuts, like walnuts or pecans, into the batter for added texture and flavor.

Conclusion

This Baked Sticky Rhubarb Pudding is the perfect dessert to enjoy after a cozy meal. With its sweet and tart flavors, melt-in-your-mouth texture, and easy prep, it’s the kind of treat you’ll want to make again and again. Whether it’s for a special occasion or just because, this rhubarb pudding will always hit the spot!

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