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Baked Sticky Rhubarb Pudding

Baked Sticky Rhubarb Pudding - A Slice of Cozy Bliss

Baked Sticky Rhubarb Pudding is a comforting dessert featuring tangy rhubarb and fluffy sponge cake, topped with a caramel-like syrup, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rhubarb Layer
  • 3 cups Rhubarb fresh or frozen works beautifully
  • 1 cup Granulated Sugar adjust based on rhubarb’s tartness
  • 2 tablespoons Lemon Juice adds brightness
For the Cake Batter
  • 1 cup All-Purpose Flour can be gluten-free
  • 2 teaspoons Baking Powder leavening agent
  • 1/2 teaspoon Salt enhances flavor
  • 1 cup Milk can use plant-based milk
  • 1/4 cup Melted Butter or vegetable oil for a lighter option
  • 1 teaspoon Vanilla Extract opt for pure extract
For the Topping
  • 1 cup Brown Sugar for added sweetness
  • 2 tablespoons Cornstarch thickening agent
  • 2 cups Boiling Water for self-saucing effect

Equipment

  • 9-inch square baking dish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish.
  2. Chop the rhubarb and layer it in the greased dish, sprinkle with sugar and lemon juice.
  3. In a bowl, mix flour, baking powder, and salt, then add milk, melted butter, and vanilla; stir until smooth.
  4. Pour the batter over the rhubarb layer without mixing.
  5. Mix brown sugar and cornstarch, sprinkle over the batter.
  6. Pour boiling water over the dish without stirring.
  7. Bake for 40-45 minutes until golden brown and bubbly.
  8. Allow to cool for 10-15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 60gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 35gVitamin A: 5IUVitamin C: 10mgCalcium: 80mgIron: 1mg

Notes

Serve warm with vanilla ice cream or custard for an extra treat. This pudding can be stored in the fridge for up to 3 days or frozen for 2 months.

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