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Baked Sticky Rhubarb Pudding

Baked Sticky Rhubarb Pudding: A Cozy Spring Delight

Baked Sticky Rhubarb Pudding is a delightful dessert combining tart rhubarb and fluffy cake for a perfect spring treat.
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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: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rhubarb Layer
  • 4 cups Rhubarb Chopped into 1-inch pieces
  • 1 cup Granulated Sugar To sweeten the rhubarb
  • 2 tablespoons Lemon Juice Freshly squeezed
For the Pudding Batter
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour
  • 1 tablespoon Baking Powder For leavening
  • 1/2 teaspoon Salt To enhance flavor
  • 1 cup Milk Can use plant-based milk
  • 1/4 cup Melted Butter Coconut oil is a dairy-free alternative
  • 1 teaspoon Vanilla Extract Use pure extract for best results
For the Topping
  • 1/2 cup Brown Sugar For a caramel undertone
  • 2 tablespoons Cornstarch To thicken the syrup
For the Sauce
  • 1 cup Boiling Water To create syrup layer

Equipment

  • 9-inch square baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease the baking dish.
  2. Chop rhubarb, spread it in the baking dish, sprinkle with sugar and drizzle with lemon juice.
  3. Combine flour, baking powder, and salt in a bowl. Gradually mix in milk, melted butter, and vanilla until smooth.
  4. Pour batter over the rhubarb layer without stirring. Allow layers to settle.
  5. Mix brown sugar and cornstarch, then sprinkle over the batter.
  6. Pour boiling water over the dish without stirring to create syrup.
  7. Bake for 40-45 minutes until top is golden brown and toothpick comes out clean.
  8. Cool slightly before serving to let layers set.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 32gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.

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