Description
Baked Sticky Rhubarb Pudding is a cozy dessert that combines tart rhubarb with a golden, sticky sponge cake. As it bakes, a syrup forms underneath, creating a comforting, tangy-sweet treat perfect with cream or custard.
Ingredients
- 3 cups fresh or frozen rhubarb, chopped
- 1/2 cup granulated sugar
- 1 teaspoon orange zest (optional)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/3 cup brown sugar (for topping)
- 1 cup boiling water
Instructions
- Preheat oven to 350°F (175°C) and butter a baking dish.
- Toss chopped rhubarb with granulated sugar and orange zest (if using), and spread in the bottom of the dish.
- Cream together softened butter and brown sugar until light and fluffy.
- Beat in eggs and vanilla, then add flour, baking powder, salt, and milk. Mix until smooth.
- Gently spread batter over rhubarb, covering it evenly without pressing down.
- Sprinkle the top with 1/3 cup brown sugar, then pour boiling water over the back of a spoon to evenly distribute it over the batter.
- Bake for 40–45 minutes, until the top is golden and a toothpick inserted into the sponge comes out clean.
- Let cool slightly before serving warm with cream, ice cream, or custard.
Notes
- Add strawberries to the rhubarb for a sweeter twist.
- Incorporate chopped ginger or cinnamon for a spiced version.
- Double the syrup ingredients for an extra gooey top.
- Store leftovers in the fridge for up to 3 days.
- Reheat with a splash of cream to restore moistness.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 32g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
