Baked Sticky Rhubarb Pudding Recipe

Description

A warm, gooey, self saucing pudding packed with tart rhubarb and topped with a sticky, golden crust. This old-fashioned dessert is pure comfort and perfect for spring!

Ingredients

For the base:

3 cups chopped rhubarb (½-inch pieces)
1 tablespoon cornstarch
⅓ cup granulated sugar

For the batter:

1 cup all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
½ cup whole milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

For the topping:

¾ cup brown sugar
1 tablespoon cornstarch
1 ¼ cups boiling water

Instructions

Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
In a small bowl, toss chopped rhubarb with 1 tablespoon cornstarch and ⅓ cup sugar. Spread evenly in the prepared dish.
In a medium bowl, whisk flour, ¾ cup sugar, baking powder, and salt.
Stir in milk, melted butter, and vanilla until combined. Pour batter over rhubarb, spreading gently.
In another bowl, mix brown sugar and 1 tablespoon cornstarch. Sprinkle over batter.
Carefully pour boiling water over the top using the back of a spoon to avoid disturbing the sugar layer.
Bake for 45–50 minutes, until golden brown and bubbling.
Let rest for 10–15 minutes before serving to allow the sauce to thicken.
Serve warm with ice cream, whipped cream, or custard.

Notes

Taste rhubarb before baking add extra sugar if it’s very tart.
For frozen rhubarb, thaw and drain before using.
For flavor variation, add a pinch of cinnamon or orange zest to the batter.
This pudding creates its own sauce no need for extra syrup!
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Yield: 6 servings 1x

Nutrition
Calories: 340 kcalSugar: 45gSodium: 180mgFat: 7gSaturated Fat: 4gCarbohydrates: 65gFiber: 2gProtein: 3gCholesterol: 20mg