Description
This Baked Sticky Rhubarb Pudding is a delightful dessert featuring a tart rhubarb base topped with a soft, fluffy cake layer and a luscious sticky sauce. The combination of tangy rhubarb, sweet cake, and gooey sauce creates a comforting treat perfect for any occasion, served warm with ice cream or custard.
Ingredients
Scale
Rhubarb Layer
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon lemon juice
Cake Layer
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup milk
Topping Sauce
- 1/2 cup boiling water
- 1/2 cup brown sugar, packed
- 1 tablespoon cornstarch (optional, for thicker sauce)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish or a similar-sized oven-safe dish to prevent sticking.
- Prepare Rhubarb Mixture: In a medium bowl, combine chopped rhubarb, 1 cup granulated sugar, and lemon juice. Stir well, then spread evenly in the bottom of the prepared baking dish. Let it macerate while you prepare the batter.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Set aside for later use.
- Cream Butter and Sugar: In a large bowl, cream the softened butter with 3/4 cup granulated sugar until light and fluffy, about 3-4 minutes. Then beat in eggs one at a time, followed by vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until the batter is smooth and just combined, ensuring not to overmix.
- Assemble Cake Layer: Spoon the batter evenly over the rhubarb layer in the baking dish. Spread gently to cover the rhubarb completely.
- Prepare Topping Sauce: In a small bowl, whisk together boiling water, brown sugar, and cornstarch (if using) until smooth. Pour this sauce evenly over the batter layer without stirring.
- Bake: Bake in the preheated oven for 40-45 minutes until the top is golden and a toothpick inserted into the center comes out clean. The pudding will have a sticky, gooey rhubarb sauce at the bottom.
- Serve: Allow the pudding to cool slightly before serving. Enjoy warm, ideally with vanilla ice cream, custard, or whipped cream for an extra indulgent dessert.
Notes
- To achieve a thicker sauce, use the optional cornstarch in the topping sauce.
- Make sure to spread the batter gently over the rhubarb to avoid mixing layers.
- Let the pudding cool slightly to thicken the sauce before serving.
- Can be stored covered in the refrigerator for up to 3 days and reheated before serving.
