Baked Sticky Rhubarb Pudding

Baked Sticky Rhubarb Pudding is a delightful dessert that captures the unique tartness of rhubarb, softened by a sweet and fluffy base. This pudding is easy to make and perfect for any occasion, whether you’re hosting friends or enjoying a cozy evening at home. The combination of flavors and textures makes every bite comforting and satisfying.

Why Make This Recipe

There are many reasons to choose Baked Sticky Rhubarb Pudding. First, it’s a fantastic way to use fresh rhubarb, which is in season during the spring and early summer months. This pudding is also simple to whip up, requiring just a few ingredients and basic tools, making it accessible to bakers of all skill levels. Plus, it’s a dessert that everyone will love, whether served warm with ice cream or chilled on a hot day.

How to Make Baked Sticky Rhubarb Pudding

Making Baked Sticky Rhubarb Pudding is quick and straightforward. Follow the directions below for a delicious treat that will impress your friends and family.

Ingredients

3 cups diced rhubarb
1 cup all-purpose flour
2/3 cup granulated sugar
1/3 cup milk
2/3 cup butter, melted and slightly cooled
1 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla extract
1 cup powdered sugar
1 tbsp cornstarch
1 cup water

Directions

Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
Pour the chopped rhubarb into the bottom of the prepared baking pan.
In a mixing bowl, combine the flour, granulated sugar, milk, melted butter, baking powder, salt, and vanilla extract. Stir until smooth.
Pour the batter over the rhubarb and spread it evenly.
In another bowl, combine the powdered sugar and cornstarch, then sprinkle it over the rhubarb and batter.
Pour the water over the top of the mixture.
Bake for 1 hour, then let it cool.
Serve warm, topped with whipped cream or ice cream, and refrigerate leftovers.

How to Serve Baked Sticky Rhubarb Pudding

Baked Sticky Rhubarb Pudding can be served warm or at room temperature. It’s delicious topped with a scoop of vanilla ice cream or a dollop of whipped cream. For a special touch, drizzle some caramel sauce on top before serving. You can also pair it with a cup of tea or coffee for a comforting afternoon snack.

How to Store Baked Sticky Rhubarb Pudding

To store any leftovers, let the pudding cool completely. Cover it tightly with plastic wrap or transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or oven before serving.

Tips to Make Baked Sticky Rhubarb Pudding

Make sure to chop the rhubarb into small, even pieces so it cooks evenly.
If you want a sweeter pudding, you can add more sugar to the batter.
For a fun twist, try adding some cinnamon or nutmeg to the batter for extra flavor.

Variation

Feel free to customize your Baked Sticky Rhubarb Pudding. You can mix in other fruits such as strawberries or blueberries for a fruit medley. Adding nuts like walnuts or pecans can provide a nice crunch. Experiment with different extracts like almond or coconut for an interesting taste.

FAQs

1. Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain any excess liquid before using.

2. How can I make this recipe gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Make sure it includes xanthan gum for structure.

3. Can I make this pudding in advance?
Yes, you can prepare it the day before. Just bake, cool, and store it in the refrigerator. Reheat before serving for the best taste.

Baked Sticky Rhubarb Pudding is a sweet and delicious treat that is simple to make and perfect for any occasion. Give it a try and enjoy a slice of fruity goodness!