Baked Sticky Rhubarb Pudding: A Sweet-Tart Comfort Dessert

Rhubarb has a way of bringing nostalgia back to life, reminding us of summer afternoons spent in the garden and the delightful desserts that often followed. One recipe that truly encapsulates this sweet-tart experience is a Baked Sticky Rhubarb Pudding. Soft, fruity rhubarb is baked beneath a rich, sugary layer that forms the most comforting dessert. Besides its enchanting blend of flavors, it’s incredibly easy to whip up, making it perfect for both seasoned bakers and beginners alike. Whether you’re serving it at a family gathering or indulging in a midweek treat, this dessert is guaranteed to impress.

Why You’ll Love Making It

What makes Baked Sticky Rhubarb Pudding shine among other desserts? For starters, it brings a delightful mix of sweet and tart, thanks to the star ingredient—rhubarb! This recipe is not only indulgent but also straightforward, requiring minimal ingredients and effort. It’s a fantastic choice for a family brunch, dinner party, or simply a cozy night in.

“I made this pudding for a small dinner party and it was a hit! The flavor is incredible, and it just screams comfort.” – A satisfied baker.

This recipe deserves a permanent spot in your recipe collection because it effortlessly combines the joy of baking with the satisfaction of homemade goodness. Plus, it can be prepared ahead of time, making it a great option for entertaining guests or satisfying a last-minute craving.

Your Easy Cooking Guide

To prepare this delightful Baked Sticky Rhubarb Pudding, you’ll dive into a series of straightforward, uncomplicated steps. The process is seamless and rewarding, allowing the flavors to meld beautifully as it bakes in the oven. Here’s a brief overview of what to expect: you’ll start with fresh rhubarb, combine your wet and dry ingredients separately, then layer everything in the baking dish for that signature sticky result.

What You’ll Need

• 4 cups rhubarb, chopped
• 1 cup granulated sugar
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1 large egg
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/2 cup heavy cream
• 1/4 cup light corn syrup

Feel free to adjust the sweetness of the rhubarb with more or less sugar, depending on your taste. You could also replace the heavy cream with coconut cream for a dairy-free twist.

Step-by-Step Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Spread the chopped rhubarb evenly in the prepared baking dish. Sprinkle it with granulated sugar and drizzle with lemon juice. Set aside.
3. In a large mixing bowl, cream together the softened butter, brown sugar, and vanilla extract until light and fluffy. Beat in the egg until fully incorporated.
4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the butter mixture, alternating with the milk, until everything comes together smoothly.
5. Pour the batter over the rhubarb in the baking dish, ensuring even coverage.
6. In a small saucepan, warm the heavy cream and light corn syrup over medium heat until just heated through. Pour this mixture over the batter in the baking dish.
7. Bake for 45-50 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Allow to cool slightly before serving. This dessert is best enjoyed warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.

Best Way to Serve

Serving Baked Sticky Rhubarb Pudding can be just as delightful as making it! For an upscale touch, consider dusting the top with powdered sugar or pairing slices with fresh mint for a pop of color. Vanilla ice cream is a classic choice, but you could also experiment with flavors like caramel or ginger ice cream to elevate the dish further.

Storage Tips

If you find yourself with leftovers (though it’s hard to imagine!), storing this pudding is quite simple. Allow it to cool completely, then cover it with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, simply warm it gently in the oven or microwave. For longer storage, you can freeze it for up to two months—just make sure to wrap it tightly to prevent freezer burn.

Pro Chef Tips

1. Fresh Rhubarb: Always use fresh rhubarb for the best flavor! If unavailable, frozen rhubarb works too, but be sure to thaw and drain excess moisture first.
2. Don’t Overmix: When combining ingredients, mix until just combined to ensure the pudding remains fluffy and tender.
3. Serving Temperature: This dessert is at its best served warm, as it allows the flavors to shine and the pudding to maintain its comforting texture.

Creative Twists

Feel free to get creative with Baked Sticky Rhubarb Pudding! You might add nuts for some delightful crunch, sprinkle in some cinnamon for warmth, or even incorporate different fruits like strawberries or apples along with the rhubarb for a delicious fruit medley. You can also experiment with various toppings, such as whipped topping or even a drizzle of caramel sauce, to make each serving unique.

Your Questions Answered

1. How long does it take to prepare?

   • Prep time is around 15 minutes, and baking will take an additional 45-50 minutes. Total time is roughly 1 hour.

2. Can I substitute rhubarb with something else?

   • Yes! If you can’t find rhubarb, consider using apples, peaches, or similar tart fruits, but adjust the sugar accordingly.

3. Is it necessary to use heavy cream?

   • While it adds richness, you can substitute it with half-and-half or whole milk if you prefer a lighter version.

Indulging in Baked Sticky Rhubarb Pudding is an experience that blends the joy of baking with memories in every bite. Whether you stick to the classic recipe or put your spin on it, the comforting warmth of this dessert is bound to make your heart smile. Happy baking!

Baked Sticky Rhubarb Pudding

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• Total Time: 65 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

Delight in the sweet-tart flavors of this comforting Baked Sticky Rhubarb Pudding, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 4 cups rhubarb, chopped
• 1 cup granulated sugar
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1 large egg
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/2 cup heavy cream
• 1/4 cup light corn syrup

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Spread the chopped rhubarb evenly in the prepared baking dish. Sprinkle it with granulated sugar and drizzle with lemon juice. Set aside.
3. In a large mixing bowl, cream together the softened butter, brown sugar, and vanilla extract until light and fluffy. Beat in the egg until fully incorporated.
4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the butter mixture, alternating with the milk, until everything comes together smoothly.
5. Pour the batter over the rhubarb in the baking dish, ensuring even coverage.
6. In a small saucepan, warm the heavy cream and light corn syrup over medium heat until just heated through. Pour this mixture over the batter in the baking dish.
7. Bake for 45-50 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Allow to cool slightly before serving.

Notes

For a twist, replace heavy cream with coconut cream for a dairy-free option. Best enjoyed warm with a scoop of vanilla ice cream.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 35g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 60mg

Keywords: rhubarb, dessert, pudding, baked goods, sweet-tart