Baked Sticky Rhubarb Pudding

Introduction

Baked Sticky Rhubarb Pudding is a delightful dessert that brings together the tangy flavor of rhubarb with a soft and gooey pudding base. This comforting dish warms up any gathering, making it perfect for family dinners or cozy nights in. The unique combination of textures and flavors invites everyone to take a second helping, and the smell during baking is sure to make your mouth water!

Why Make This Recipe

This recipe is not only delicious but also easy to make. Baked Sticky Rhubarb Pudding allows you to use fresh rhubarb, which is often in season, and combines simple ingredients that you might already have in your kitchen. It’s a great way to showcase rhubarb in a comforting dessert. Plus, it’s a wonderful treat to share with friends and family, especially when served warm with whipped cream or vanilla ice cream.

How to Make Baked Sticky Rhubarb Pudding

Making Baked Sticky Rhubarb Pudding is straightforward, and you can easily follow the steps below. This recipe requires minimal prep time, and the oven does most of the work, allowing you to enjoy the delightful aroma as it bakes.

Ingredients

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

Directions

Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
Place the diced rhubarb in the bottom of the prepared baking pan.
In a mixing bowl, blend the flour, granulated sugar, milk, melted butter, baking powder, salt, and vanilla extract until smooth. Evenly pour the batter over the rhubarb.
In another bowl, mix the powdered sugar and cornstarch, then evenly distribute this mixture over the rhubarb and batter. Gently pour the water over the top.
Bake for 1 hour or until set, then remove from the oven and let cool.
Serve warm, ideally topped with whipped cream or ice cream, and refrigerate any leftovers.

How to Serve Baked Sticky Rhubarb Pudding

Baked Sticky Rhubarb Pudding is best served warm straight from the oven. You can top it with a generous scoop of whipped cream or a scoop of vanilla ice cream to enhance the flavors. This dessert pairs beautifully with a cup of tea or coffee, making it an excellent choice for after dinner.

How to Store Baked Sticky Rhubarb Pudding

Once cooled, store any leftovers in an airtight container in the refrigerator. It will keep well for up to three days. You can reheat it in the microwave for a few seconds before serving again.

Tips to Make Baked Sticky Rhubarb Pudding

Make sure to chop the rhubarb into small, even pieces for uniform cooking.
If you want a sweeter pudding, you can increase the amount of granulated sugar in the batter.
Serve this pudding immediately fresh out of the oven for the best texture and flavor.

Variation

You can mix in other fruits with the rhubarb, such as strawberries or blueberries, for a colorful twist. You can also try adding spices like cinnamon or nutmeg to the batter for extra warmth and flavor.

FAQs

1. Can I use frozen rhubarb?
Yes, you can use frozen rhubarb instead of fresh. Just make sure to thaw and drain any excess water before using it.

2. Is it necessary to use cornstarch?
Cornstarch helps create a nice texture in the pudding. If you don’t have it, you can skip it, but the pudding may be a bit runnier.

3. Can I make this pudding ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator. Just bake it when you’re ready to serve.

Enjoy making and sharing this delightful Baked Sticky Rhubarb Pudding! It’s a classic dessert that is sure to please everyone at your table.