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Baked Sticky Rhubarb Pudding

Baked Sticky Rhubarb Pudding: A Warm, Sweet Spring Treat

Baked Sticky Rhubarb Pudding is a comforting dessert combining tart rhubarb and fluffy cake, creating a sweet treat perfect for spring.
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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
  

Pudding Base
  • 2 cups chopped rhubarb frozen rhubarb works well
  • 1 cup granulated sugar can substitute with coconut sugar
  • 2 tablespoons lemon juice fresh lemon juice is best
  • 1 cup all-purpose flour consider gluten-free flour if needed
  • 2 teaspoons baking powder ensure it’s fresh
  • 1/4 teaspoon salt just a pinch
  • 1 cup milk non-dairy milk is a vegan option
  • 1/4 cup melted butter swap for vegetable oil for dairy-free
  • 1 teaspoon vanilla extract use pure vanilla extract
Topping
  • 1 cup brown sugar no substitutes recommended
  • 2 tablespoons cornstarch can be omitted if out
  • 2 cups boiling water

Equipment

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

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish thoroughly.
  2. Spread the chopped rhubarb evenly across the bottom of the prepared baking dish, sprinkle with granulated sugar, and drizzle lemon juice over the top.
  3. Combine all-purpose flour, baking powder, and salt in a bowl. Then add milk, melted butter, and vanilla extract, stirring until smooth.
  4. Pour the batter over the layered rhubarb without stirring.
  5. Mix brown sugar with cornstarch and sprinkle this mixture over the batter.
  6. Carefully pour boiling water over the sugar mixture without stirring.
  7. Bake for 40-45 minutes until the top is golden and bubbly.
  8. Cool slightly before serving; pair with ice cream or warm custard.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 45gProtein: 4gFat: 9gSaturated Fat: 4gCholesterol: 20mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

This pudding is best served warm. Pair with ice cream or whipped cream for a delightful contrast to the tart rhubarb.

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