Description
Delight in the sweet-tart flavors of this comforting Baked Sticky Rhubarb Pudding, perfect for any occasion.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Spread the chopped rhubarb evenly in the prepared baking dish. Sprinkle it with granulated sugar and drizzle with lemon juice. Set aside.
- 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.
- 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.
- Pour the batter over the rhubarb in the baking dish, ensuring even coverage.
- 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.
- Bake for 45-50 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- 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