Description
Indulge in the comforting sweetness of this Baked Sticky Rhubarb Pudding, a delightful dessert that combines the tartness of rhubarb with a luscious sticky sauce.
Ingredients
Scale
Rhubarb Layer:
- 2 cups fresh rhubarb, chopped
- 1/2 cup granulated sugar
Pudding Batter:
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Boiling Water:
- 1 cup boiling water
Instructions
- Preheat and Prepare: Preheat the oven to 350°F. Grease a 9-inch square baking dish. Spread rhubarb and sugar in the dish.
- Mix Dry Ingredients: Combine flour, brown sugar, baking powder, and salt in a bowl.
- Add Wet Ingredients: Stir in milk, butter, and vanilla. Pour over rhubarb.
- Add Water: Gently pour boiling water over the batter.
- Bake: Bake for 45–50 minutes until golden and set.
- Serve: Let cool slightly before serving.
Notes
- Pair with vanilla ice cream or whipped cream.
- Avoid stirring after layering to preserve the sauce.
- Try a variation with strawberries for added sweetness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 32g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
