Description
This Baked Sticky Rhubarb Pudding is a deliciously comforting dessert that combines the tartness of rhubarb with a soft, cake-like topping. As it bakes, the rhubarb creates a sticky, sweet sauce underneath the sponge, making every bite a delightful balance of flavors. Perfect served warm with vanilla ice cream or custard.
Ingredients
Scale
- 4 cups rhubarb, chopped
- 1 cup granulated sugar (for the rhubarb layer)
- 1 tablespoon lemon juice
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar (for the cake layer)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 1/2 cup boiling water (for the topping sauce)
- 1/2 cup brown sugar (packed, for the topping sauce)
- 1 tablespoon cornstarch (optional, for thicker sauce)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or a similar-sized oven-safe dish.
- In a medium bowl, combine the chopped rhubarb, 1 cup of granulated sugar, and lemon juice. Stir well and spread the mixture evenly in the bottom of the prepared baking dish. Set aside to macerate while you prepare the batter.
- In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and 3/4 cup sugar until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until smooth and just combined.
- Spoon the batter over the rhubarb mixture in the baking dish, spreading it gently to cover the rhubarb evenly.
- In a small bowl, whisk together the boiling water, brown sugar, and cornstarch (if using) to form the topping sauce. Pour the sauce evenly over the batter. Do not stir.
- Bake for 40-45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. The pudding will have a gooey, sticky rhubarb sauce at the bottom.
- Let the pudding cool slightly before serving. Serve warm with vanilla ice cream, custard, or whipped cream for extra indulgence.
Notes
- If you prefer a sweeter dessert, you can increase the sugar in the rhubarb layer to 1 1/4 cups.
- For a twist, try adding a pinch of cinnamon or ginger to the batter for a spiced flavor.
- This dessert is best served warm, and it’s a perfect make-ahead option for dinner parties or gatherings!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 42g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 55mg