Description
This Baked Sticky Rhubarb Pudding is a warm, gooey dessert featuring tart rhubarb and a buttery, cake-like base. Perfectly balanced between sweet and tangy, it’s an ideal treat for spring and summer.
Ingredients
- 3 cups fresh rhubarb, chopped into ½-inch pieces
- ½ cup granulated sugar (for rhubarb layer)
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar (for batter)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup milk
- Vanilla ice cream or whipped cream (optional)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square or round baking dish.
- In the prepared dish, toss the chopped rhubarb with ½ cup granulated sugar and lemon juice. Spread evenly.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the softened butter and ¾ cup granulated sugar until fluffy. Add the eggs one at a time, then mix in the vanilla extract.
- Alternate adding the flour mixture and milk to the butter mixture, mixing just until combined.
- Pour the batter over the rhubarb in the baking dish and smooth the top.
- Bake for 35-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Let the pudding cool for 10 minutes before serving. Optionally, invert onto a plate or serve directly from the dish. Top with ice cream or a dusting of powdered sugar if desired.
Notes
- Use thawed and well-drained frozen rhubarb if fresh is unavailable.
- Double the recipe for larger servings and adjust baking time accordingly.
- Try adding strawberries for a classic strawberry-rhubarb combo.
- For a gluten-free version, use a 1:1 gluten-free flour blend.
- Use plant-based butter and non-dairy milk for a dairy-free option.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 29g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
