Heavenly Baked Sticky Rhubarb Pudding Recipe for Sweet Bliss

Forget bland desserts – this baked sticky rhubarb pudding brings unexpected magic to your table.

Bright crimson stalks transform into a luscious treat that dances between tart and sweet.

Rhubarb’s natural tang creates depth every home baker will adore.

Simple ingredients combine for something truly special.

Kitchen novices and experienced cooks alike can nail this delightful recipe.

Seasonal produce shines in this comforting dessert that promises to surprise and delight.

Tasty Pairings for Sticky Rhubarb Pudding

• Pair with Creamy Vanilla Ice Cream: The rich, cold vanilla ice cream creates a perfect contrast with the warm, tangy rhubarb pudding, balancing the dessert's tartness and temperature.
• Match with Crisp White Wine: A chilled Riesling or Gewürztraminer cuts through the pudding's sweetness, offering a refreshing palate cleanser with its light, acidic notes.
• Serve alongside Roasted Almonds: Sprinkle toasted almonds on top to add a delightful crunch and nutty undertone that enhances the rhubarb's natural flavor profile.
• Complement with Earl Grey Tea: The bergamot in Earl Grey tea provides a subtle, aromatic complement that pairs beautifully with the dessert's fruity and sweet characteristics.

Unique Variations of Sticky Rhubarb Pudding

• Gluten-Free Rhubarb Delight: Replace regular flour with almond flour or gluten-free all-purpose flour blend for a celiac-friendly version.
• Vegan Rhubarb Pudding: Substitute dairy milk with coconut or almond milk, use plant-based butter alternative, and replace eggs with applesauce or flaxseed mixture.
• Low-Sugar Rhubarb Treat: Use stevia or monk fruit sweetener instead of granulated sugar, and reduce overall sugar content for a diabetic-friendly option.
• Strawberry Rhubarb Fusion: Add fresh chopped strawberries alongside rhubarb for a classic flavor combination that enhances the fruity profile of the dessert.

FAQs

• What is the texture of this rhubarb pudding?

The pudding has a unique self-saucing texture with a golden crusty top and a soft, moist interior. When baked, it creates a delicious syrupy layer underneath the cake-like batter.

• Can I use frozen rhubarb for this recipe?

Yes, you can use frozen rhubarb. Just thaw and drain excess moisture before adding to the baking pan to prevent the pudding from becoming too watery.

• Do I need any special equipment to make this dessert?

You only need a 9-inch square baking pan, mixing bowls, and standard measuring cups. No specialized baking tools are required for this simple recipe.

• Is this pudding considered a traditional dessert?

This is a classic home-style pudding with British and Australian roots, typically enjoyed as a comforting, warm dessert that combines tart rhubarb with a sweet, tender cake base.

What Makes Baked Sticky Rhubarb Pudding So Good

• Quick Kitchen Magic: Whip up this delightful rhubarb pudding with minimal effort, requiring just a few simple ingredients and basic mixing skills.
• Versatile Crowd-Pleaser: Perfect for family gatherings, potlucks, or a comforting dessert that appeals to both kids and adults with its sweet and tangy flavor profile.
• Seasonal Celebration: Showcases fresh rhubarb in a deliciously innovative way, transforming the tart vegetable into a mouthwatering dessert that captures the essence of spring and early summer.

Key Ingredients for Sticky Rhubarb Pudding

• Rhubarb: Tart and vibrant vegetable with a beautiful pink-red color.

• Flour: Soft and fine base for the pudding.
• Granulated Sugar: Sweet crystal that adds delightful flavor.
• Powdered Sugar: Light and delicate topping with soft texture.
• Cornstarch: Smooth thickening agent for the pudding.
• Baking Powder: Light rising agent for fluffy texture.
• Salt: Small flavor enhancer.

• Milk: Creamy liquid that adds richness.
• Melted Butter: Rich and smooth ingredient for moisture.
• Vanilla Extract: Warm and fragrant flavor booster.
• Water: Simple liquid for creating pudding texture.

• Whipped Cream, Ice Cream: Cool and sweet accompaniments for serving.

Instructions for Baked Sticky Rhubarb Pudding

Step 1: Prepare The Oven

Crank up your oven to a toasty 350°F (175°C) and get ready for a delicious adventure.

Step 2: Set Up The Baking Pan

Generously grease a 9-inch square baking pan.

Scatter fresh diced rhubarb across the bottom, creating a vibrant fruity base.

Step 3: Create The Batter

• Flour
• Granulated sugar
• Milk
• Melted butter
• Baking powder
• Salt
• Vanilla extract

Stir until the mixture transforms into a silky-smooth batter.

Pour this heavenly concoction over the rhubarb, spreading it evenly with a spatula.

Step 4: Make The Magical Topping

In a separate bowl, blend powdered sugar and cornstarch.

Sprinkle this sweet mixture across the batter’s surface.

Gently cascade water over the entire pudding.

Step 5: Bake To Perfection

Slide the pan into the preheated oven.

Bake for 60 minutes until the top turns a gorgeous golden brown with a tempting crusty texture.

Step 6: Cool And Serve

Remove from the oven and let the pudding cool slightly.

Serve warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream.

Store any remaining pudding in the refrigerator.

Helpful Tips for Sticky Rhubarb Pudding Success

• Choose bright red, firm stalks without blemishes for the best flavor and texture.
• Adjust sugar quantities based on rhubarb's natural tartness and personal preference.
• Pat rhubarb pieces dry before arranging in the pan to minimize excess moisture.
• Spread rhubarb and batter evenly to ensure consistent baking and smooth presentation.
• Enjoy warm for the most delightful taste, complemented by a scoop of vanilla ice cream or dollop of whipped cream.

How to Store and Reheat Sticky Rhubarb Pudding

• Store leftover rhubarb pudding in an airtight container for up to 3-4 days in the refrigerator. Cover tightly to prevent moisture loss and flavor absorption from other foods.
• Wrap individual portions in plastic wrap, then place in a freezer-safe container. Freeze for maximum 2 months. Thaw overnight in the refrigerator before reheating.
• Warm individual servings at 325°F for 10-15 minutes, covering with foil to prevent drying out. This method helps maintain the pudding's original texture and warmth.
• Heat single servings for 30-45 seconds on medium power. Stop midway to stir and ensure even warming. Add a small splash of water to prevent the pudding from becoming too dry.

Baked Sticky Rhubarb Pudding Recipe

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• Total Time: 1 hour 5 minutes
• Yield: 6 1x

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Description

Delightful baked sticky rhubarb pudding promises a nostalgic journey through British countryside flavors. Sweet-tart rhubarb nestles beneath a golden, buttery crumb topping, inviting warm memories of home-cooked comfort for dessert enthusiasts.

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Ingredients

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Main Ingredients:

• 3 cups rhubarb, diced
• 1 cup all-purpose flour
• 2/3 cup granulated sugar
• 2/3 cup butter, melted and slightly cooled

Liquid and Binding Ingredients:

• 1/3 cup milk
• 1 cup water
• 1/2 teaspoon vanilla extract

Seasoning and Thickening Ingredients:

• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup powdered sugar
• 1 tablespoon cornstarch

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Instructions

1. Prepare your kitchen workspace and gather all necessary equipment for this rustic rhubarb dessert.
2. Heat the oven to a moderate temperature, ensuring an even cooking environment.
3. Apply a thin layer of butter or cooking spray to a square baking dish to prevent sticking.
4. Distribute freshly chopped rhubarb across the bottom of the prepared pan, creating an even layer.
5. Create a silky batter by whisking together dry and wet ingredients until achieving a smooth, lump-free consistency.
6. Carefully pour the batter over the rhubarb, using a spatula to spread it evenly and cover the fruit completely.
7. Prepare a delicate topping by mixing powdered sugar and cornstarch, creating a fine, snow-like layer across the surface.
8. Gently drizzle water over the entire dessert, which will help create a distinctive self-saucing texture during baking.
9. Place the dish in the preheated oven and allow it to bake until the top develops a golden, crisp exterior and the interior becomes bubbling and fragrant.
10. Remove the pudding from the oven and let it rest for a few minutes to allow the sauce to settle and cool slightly.
11. Serve warm, accompanied by a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
12. Store any remaining pudding in the refrigerator, covering it to maintain its moisture and flavor.

Notes

• Select firm, bright red rhubarb stalks for the most vibrant color and tangy flavor in your pudding.
• Adjust sugar quantity based on rhubarb’s natural tartness, tasting the fruit before preparing the dish to balance sweetness.
• Consider using gluten-free flour blend for those with wheat sensitivities, maintaining the same measurement proportions.
• Add a sprinkle of ground cinnamon or ginger to the batter for an extra warm, aromatic dimension to the classic dessert.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 6
• Calories: 395
• Sugar: 37 g
• Sodium: 144 mg
• Fat: 24 g
• Saturated Fat: 15 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 61 mg