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Baked Sticky Rhubarb Pudding

Baked Sticky Rhubarb Pudding to Sweeten Any Spring Day

Baked Sticky Rhubarb Pudding is a delightful, comforting dessert that combines tart rhubarb with a fluffy cake layer and syrup.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rhubarb Layer
  • 2 cups fresh rhubarb, chopped Frozen can be used if fresh isn't available.
  • 1 cup granulated sugar Adjust to taste.
  • 2 tablespoons lemon juice Fresh juice is recommended.
For the Batter
  • 1 cup all-purpose flour Can substitute with gluten-free flour.
  • 2 teaspoons baking powder Ensure it's fresh.
  • 1/2 teaspoon salt
  • 1 cup milk Use any milk alternative if preferred.
  • 1/4 cup melted butter Can substitute with oil.
  • 1 teaspoon vanilla extract Use pure extract for best flavor.
For the Syrup Layer
  • 1 cup brown sugar Can be substituted with coconut sugar.
  • 2 tablespoons cornstarch
  • 2 cups boiling water

Equipment

  • 9-inch square baking dish
  • Mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish with butter or cooking spray.
  2. Evenly distribute the chopped rhubarb in the baking dish, sprinkle with granulated sugar, and drizzle with lemon juice.
  3. In a mixing bowl, whisk together flour, baking powder, and salt. Gradually add milk, melted butter, and vanilla, stirring until smooth.
  4. Pour the batter over the rhubarb layer evenly without stirring.
  5. Mix brown sugar and cornstarch in a separate bowl, then sprinkle this mixture over the batter layer.
  6. Carefully pour boiling water over the entire dish, do not stir.
  7. Bake for 40-45 minutes, until the top is golden brown and bubbly.
  8. Allow to cool for about 10 minutes before serving warm with vanilla ice cream.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 45gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Use fresh rhubarb for best results. It's essential not to stir after adding boiling water to keep layers distinct. Best served warm with ice cream.

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