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Baked Sticky Rhubarb Pudding

Baked Sticky Rhubarb Pudding: Comfort in Every Bite

Baked Sticky Rhubarb Pudding offers cozy comfort by blending tart rhubarb with a soft cake layer, making it a must-try dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: British
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rhubarb Layer
  • 4 cups Rhubarb Frozen rhubarb can be used for convenience.
  • 1 cup Granulated Sugar Adjust according to the tartness of the rhubarb.
  • 2 tablespoons Lemon Juice Fresh lemon juice is preferred.
For the Batter
  • 1 cup All-Purpose Flour Gluten-free flour may be substituted.
  • 2 teaspoons Baking Powder Check freshness for best results.
  • 1/2 teaspoon Salt A pinch of sea salt can enhance sweetness.
  • 1 cup Milk Oat milk or almond milk are good alternatives.
  • 1/2 cup Melted Butter Can replace with coconut oil for a dairy-free option.
  • 2 teaspoons Vanilla Extract Always use pure vanilla for best results.
For the Topping
  • 1/2 cup Brown Sugar Light or dark brown sugar can be used interchangeably.
  • 2 tablespoons Cornstarch Substitute with arrowroot powder for a gluten-free option.
  • 4 cups Boiling Water Ensure water is freshly boiled before use.

Equipment

  • 9-inch square baking dish
  • mixing bowl
  • whisk

Method
 

Step‑by‑Step Instructions for Baked Sticky Rhubarb Pudding
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish.
  2. Spread the chopped rhubarb in the baking dish, sprinkle granulated sugar, and drizzle lemon juice over it.
  3. In a bowl, combine flour, baking powder, and salt. Add milk and melted butter, then mix until smooth.
  4. Pour the batter over the rhubarb layer, ensuring not to mix the two.
  5. Mix brown sugar and cornstarch, then sprinkle over the batter.
  6. Pour boiling water over the batter without stirring.
  7. Bake for 40-45 minutes until golden brown and bubbly.
  8. Cool slightly before serving warm with ice cream or whipped cream.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

This pudding can be made ahead and stored; it is best enjoyed warm. Add a splash of milk when reheating if necessary.

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