Description
Warm, gooey, and richly sweet, this baked sticky rhubarb pudding is the perfect comfort dessert. A tart rhubarb base melts into a soft, golden sponge with a hidden sticky sauce.
Ingredients
For the Rhubarb Base:
2 cups rhubarb, chopped
¼ cup brown sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
For the Pudding Batter:
1 cup all-purpose flour
½ cup brown sugar
1½ teaspoons baking powder
¼ teaspoon salt
½ cup milk
¼ cup unsalted butter, melted
1 egg
1 teaspoon vanilla extract
For the Sticky Sauce:
¾ cup boiling water
⅓ cup brown sugar
2 tablespoons butter
Instructions
1. Preheat oven to 350°F (175°C). Grease an 8-inch baking dish.
2. Toss rhubarb with brown sugar, lemon juice, and vanilla. Spread evenly in the bottom of the dish.
3. In a mixing bowl, whisk together flour, brown sugar, baking powder, and salt. In a separate bowl, mix milk, melted butter, egg, and vanilla.
4. Add wet ingredients to dry and stir until just combined. Pour batter over the rhubarb.
5. In a heatproof bowl or measuring cup, mix boiling water, brown sugar, and butter for the sauce. Carefully pour over the batter without stirring.
6. Bake for 35–40 minutes, or until golden and set on top. The sauce will sink and thicken underneath.
7. Let cool slightly before serving. Best enjoyed warm with cream or vanilla ice cream.
Notes
You can use frozen rhubarb, but thaw and drain it first.
For a richer flavor, add a pinch of cinnamon to the batter.
Pairs beautifully with vanilla ice cream or heavy cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: British-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 34 g
- Sodium: 140 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg