Description
Baked Sticky Rhubarb Pudding is a delightful dessert that combines the tartness of rhubarb with a sweet, custardy base, topped with a crispy, caramelized crust. It’s a traditional dish that brings a hint of nostalgia and comfort with every bite, perfect for springtime when rhubarb is in season.
Ingredients
3 cups rhubarb, diced
1 cup all-purpose flour
2/3 cup granulated sugar
1/3 cup milk
2/3 cup butter, melted and slightly cooled
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 tablespoon cornstarch
1 cup water
Instructions
Preheat the oven to 350°F (175°C).
Grease a 9-inch square baking pan. Arrange the diced rhubarb evenly at the bottom.
In a mixing bowl, combine flour, granulated sugar, milk, melted butter, baking powder, salt, and vanilla extract. Stir until smooth. Pour this mixture over the rhubarb in the pan and spread evenly.
In another bowl, mix powdered sugar and cornstarch. Sprinkle this mixture evenly over the batter. Gently pour water over the entire surface.
Bake for 60 minutes, or until the top is golden and crusty.
Remove from the oven and let cool. Serve warm with whipped cream or ice cream. Refrigerate any leftovers.
Notes
- Rhubarb Preparation: Ensure that the rhubarb is fresh and firm. If using frozen rhubarb, thaw completely and drain any excess liquid to prevent the pudding from becoming soggy.
- Batter Consistency: The batter should be smooth but not overly runny. If it appears too thick, a little extra milk can be added to achieve the desired consistency.
- Sugar Adjustments: Depending on your preference for sweetness or the tartness of the rhubarb, the amount of granulated and powdered sugar can be adjusted. Less sugar will enhance the rhubarb’s natural tartness, while more sugar will create a sweeter dessert.
- Baking Time: Oven temperatures can vary, so start checking the pudding at around 50 minutes. The perfect point is when the top is caramelized and the edges are pulling away from the pan but the center still has a slight wobble.
- Serving Suggestions: This pudding is best served warm. If you have leftovers, gently reheat them in the microwave or oven before serving to revive the gooey texture.
- Allergy Advice: For gluten-free or dairy-free versions, ensure all substituted ingredients are suitable for your dietary needs. Always check labels if you’re using store-bought gluten-free flour or dairy substitutes.
- Storage: If not serving immediately, cover and refrigerate the pudding. It can be enjoyed for up to three days when stored properly. For longer storage, freeze individual slices and reheat as needed.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 350 kcal per serving