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Baked Sticky Rhubarb Pudding

Baked Sticky Rhubarb Pudding
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Baked Sticky Rhubarb Pudding is a delightful dessert made with tangy rhubarb and a soft, sponge-like pudding base. Topped with a rich, sticky caramel sauce, it’s a comforting and indulgent treat perfect for any season.

Ingredients

Units Scale
  • 2 cups (250g) chopped rhubarb
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120ml) water
  • 1 1/2 cups (180g) all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) milk
  • 1/2 cup (120ml) boiling water
  • 1/2 cup (100g) packed brown sugar (for the sauce)
  • 2 tbsp (30g) unsalted butter (for the sauce)
  • 1/2 cup (120ml) heavy cream (for the sauce)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch square baking dish.
  2. In a saucepan, combine chopped rhubarb, 1/2 cup sugar, and 1/2 cup water. Cook over medium heat, stirring occasionally, until the rhubarb softens and the sugar dissolves. Set aside.
  3. In a mixing bowl, whisk together flour, baking powder, and salt.
  4. In another bowl, beat together softened butter and 1 cup sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, and then stir in vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until smooth.
  6. Spread the batter evenly over the rhubarb mixture in the baking dish, covering the rhubarb completely.
  7. Pour the boiling water evenly over the top of the batter (do not stir). The water will create the sticky sauce as it bakes.
  8. Bake for 40-45 minutes, or until the top is golden and the pudding is set. The pudding will rise over the rhubarb as it bakes.
  9. While the pudding is baking, prepare the sticky sauce by combining brown sugar, butter, and heavy cream in a saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves and the sauce thickens.
  10. Once the pudding is done, remove it from the oven and let it cool for a few minutes. Pour the sticky sauce over the warm pudding before serving.

Notes

  • Serve with vanilla ice cream or whipped cream for an extra indulgent treat.
  • You can substitute the rhubarb with other fruits like apples or pears for a variation of this dessert.
  • The pudding is best served warm, as it has a delightful gooey texture when fresh out of the oven.

Nutrition

Find it online: https://www.cookflash.com/baked-sticky-rhubarb-pudding/