Baked Sticky Rhubarb Pudding: Your Cozy Sweet Escape

This Baked Sticky Rhubarb Pudding combines juicy rhubarb with a fluffy cake topping, creating a comforting and celebratory dessert perfect for gatherings.

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Prep Time 15

Cook Time 45

Cooling Time 10

Total Time 1 10

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rhubarb Layer

4 cups chopped rhubarb Substitute with frozen rhubarb if fresh isn’t available.
1 cup granulated sugar Feel free to adjust based on your taste preference.
2 tablespoons fresh lemon juice Fresh is best, but bottled can work in a pinch.

For the Cake Batter

1.5 cups all-purpose flour A gluten-free blend can be used for a suitable alternative.
2 teaspoons baking powder Essential for leavening the cake, ensuring a light texture; check for freshness.
0.5 teaspoon salt Balances sweetness and harmonizes the flavors.
1 cup milk Any preferred milk alternative will also do.
1/2 cup melted butter Substitute with vegetable oil for a dairy-free option.
1 teaspoon vanilla extract Almond extract can add a lovely twist if you like.

For the Topping

1 cup brown sugar White sugar can be a cleaner substitute if desired.
2 tablespoons cornstarch You can omit this if you prefer.
2 cups boiling water Don’t swap it for cold water to maintain the pudding's texture.

Equipment

9-inch square baking dish
Mixing bowl
Spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and lightly grease a 9-inch square baking dish.
Spread the chopped rhubarb evenly in the prepared baking dish. Sprinkle with granulated sugar and drizzle with lemon juice.
In a separate bowl, whisk together flour, baking powder, and salt. Pour in milk, melted butter, and vanilla extract, stirring until smooth.
Gently pour the cake batter over the rhubarb layer without stirring.
In another bowl, mix brown sugar and cornstarch together. Sprinkle evenly over the batter.
Carefully pour boiling water over the assembled pudding; do not stir.
Place the baking dish in the oven and bake for 40-45 minutes, until golden and bubbling.
Allow the pudding to cool slightly before serving warm, optionally with vanilla ice cream or whipped cream.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 45gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 6mg

Notes

This Baked Sticky Rhubarb Pudding is sure to become a cherished favorite! Layering is key; don’t stir after pouring the cake batter over the rhubarb for a delightful self-saucing effect.

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