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Baked Sticky Rhubarb Pudding

Baked Sticky Rhubarb Pudding – A Nostalgic Sweet Treat

Enjoy Baked Sticky Rhubarb Pudding, a delightful dessert blending tart rhubarb with fluffy cake and gooey syrup for a nostalgic treat.
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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: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rhubarb Layer
  • 4 cups Rhubarb Fresh or frozen works
  • 1 cup Granulated Sugar Coconut sugar can be used as an alternative
  • 2 tablespoons Lemon Juice Vinegar can work in a pinch
For the Cake Batter
  • 1 cup All-Purpose Flour Gluten-free flour blend can be used if needed
  • 2 teaspoons Baking Powder Key leavening agent
  • 1/2 teaspoon Salt Sea salt is recommended
  • 1 cup Milk Almond milk is a lactose-free alternative
  • 1/4 cup Melted Butter Coconut oil is a dairy-free option
  • 1 teaspoon Vanilla Extract Optional if using flavored powders
For the Syruppy Topping
  • 1 cup Brown Sugar Light or dark brown sugar can be used
  • 2 tablespoons Cornstarch Arrowroot powder can be a substitute
  • 1 cup Boiling Water No substitutions

Equipment

  • 9-inch square baking dish
  • Mixing Bowl
  • sifter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish.
    Baked Sticky Rhubarb Pudding
  2. Chop rhubarb into even pieces, spread across the bottom of the prepared dish, sprinkle with sugar and drizzle with lemon juice.
    Baked Sticky Rhubarb Pudding
  3. In a bowl, sift together flour, baking powder, and salt. Add milk, melted butter, and vanilla extract; mix until smooth.
    Baked Sticky Rhubarb Pudding
  4. Pour the cake batter over the rhubarb layer, avoiding stirring to keep the rhubarb intact.
    Baked Sticky Rhubarb Pudding
  5. Mix brown sugar and cornstarch, sprinkle over the batter layer.
    Baked Sticky Rhubarb Pudding
  6. Pour boiling water over the entire dish without stirring.
    Baked Sticky Rhubarb Pudding
  7. Bake for 40 to 45 minutes until golden brown and bubbling at the edges.
    Baked Sticky Rhubarb Pudding
  8. Let cool slightly for about 10 minutes before serving.
    Baked Sticky Rhubarb Pudding

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 5IUVitamin C: 10mgCalcium: 3mgIron: 8mg

Notes

Ensure even chopping of rhubarb for cooking. Adjust sugar levels according to preference. Use fresh rhubarb for best flavor.

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