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Baked Sticky Rhubarb Pudding Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 62 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Description

This Baked Sticky Rhubarb Pudding is a delightful dessert featuring tart rhubarb layered beneath a tender cake batter and topped with a luscious sticky brown sugar sauce. Baked to golden perfection, it offers a gooey, fruity bottom layer combined with a soft, fluffy cake, making it a comforting treat perfect for serving warm with ice cream, custard, or whipped cream.

Ingredients

Rhubarb Layer

  • 4 cups rhubarb, chopped
  • 1 cup granulated sugar
  • 1 tablespoon lemon juice

Cake Layer

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup milk

Topping Sauce

  • 1/2 cup boiling water
  • 1/2 cup brown sugar, packed
  • 1 tablespoon cornstarch (optional, for thicker sauce)

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or a similar-sized oven-safe dish to prevent sticking.
  2. Make Rhubarb Layer: In a medium bowl, combine the chopped rhubarb, 1 cup of granulated sugar, and lemon juice. Stir well to mix and then spread evenly across the bottom of the prepared baking dish. Let it macerate while you prepare the cake batter.
  3. Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later incorporation.
  4. Cream Butter and Sugar: In a large bowl, using a hand or stand mixer, cream the softened butter and 3/4 cup granulated sugar together until light and fluffy, which should take about 3 to 4 minutes.
  5. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with milk. Begin and end with the dry mixture. Mix gently until the batter is smooth and just combined, being careful not to overmix.
  7. Assemble the Cake Layer: Spoon the batter over the rhubarb layer in the baking dish, spreading it gently but evenly to cover the rhubarb beneath.
  8. Prepare Topping Sauce: In a small bowl, whisk together the boiling water, brown sugar, and cornstarch (if using) until smooth. Pour this sauce evenly over the batter; do not stir after pouring to maintain the layered effect.
  9. Bake the Pudding: Place the dish in the preheated oven and bake for 40 to 45 minutes. The top should turn golden brown and a toothpick inserted into the center of the cake layer will come out clean when done.
  10. Cool and Serve: Allow the pudding to cool slightly before serving. Enjoy it warm, ideally with a scoop of vanilla ice cream, custard, or whipped cream for a luxurious finish.

Notes

  • Letting the rhubarb macerate allows it to soften and release juices, which helps create the sticky sauce at the bottom.
  • If you prefer a thicker topping sauce, include the optional cornstarch; otherwise, you can omit it for a thinner sauce.
  • Serving the pudding warm enhances the gooey texture and flavor, making it perfect for colder months.
  • This pudding can be stored covered in the refrigerator for up to 3 days and reheated gently before serving.

Find it online: https://slsrecipes.com/baked-sticky-rhubarb-pudding-recipe/