Baked Sticky Rhubarb Pudding – A Slice of Cozy Bliss
A heartwarming dessert that combines sweet and tangy flavors wrapped in a comforting cake-like pudding.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 cups Rhubarb (fresh or frozen)
- 1 cup Granulated Sugar (adjust based on rhubarb’s tartness)
- 2 tablespoons Lemon Juice
- 1 cup All-Purpose Flour (can be gluten-free)
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 cup Milk (can use plant-based milk)
- 1/4 cup Melted Butter (or vegetable oil)
- 1 teaspoon Vanilla Extract
- 1 cup Brown Sugar
- 2 tablespoons Cornstarch
- 2 cups Boiling Water
Instructions
- Prepare the rhubarb: Chop it into bite-sized pieces and toss with granulated sugar and lemon juice in a medium bowl.
- Whisk together dry ingredients: In a separate bowl, combine all-purpose flour, baking powder, salt, and cornstarch.
- Blend milk, butter, and vanilla: Combine milk, melted butter, and vanilla extract, whisking until blended.
- Combine wet and dry ingredients: Slowly add the wet mixture to the dry ingredients, stirring gently.
- Assemble the layers: Spread the rhubarb mixture evenly in a greased baking dish, then pour the batter over it.
- Add the brown sugar topping: Mix brown sugar with boiling water and pour it over the batter in the baking dish.
- Bake to perfection: Preheat oven to 350°F (175°C) and bake for about 40 minutes.
- Let it rest: Cool for about 10 minutes before serving.
Notes
Serve warm with a scoop of vanilla ice cream or whipped cream. Store leftovers in the refrigerator for 3 to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 40g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Find it online: https://delishrecipezbylucy.com/baked-sticky-rhubarb-pudding/