Baked Sticky Rhubarb Pudding

Prep Time: 20 minutes
Bake Time: 45–50 minutes
Total Time: ~1 hour 10 minutes
Servings: 6–8
Difficulty: Easy
Type: Warm Dessert
Best served with: Custard, vanilla ice cream, or whipped cream

 Ingredients

 For the Rhubarb Base:

• 3 cups chopped fresh rhubarb (about 4–5 stalks)

• 3/4 cup granulated sugar

• 1 tablespoon lemon juice

• 1 tablespoon cornstarch (optional, for thickening juices)

 For the Pudding Batter:

• 1/2 cup (1 stick) unsalted butter, softened

• 1/2 cup brown sugar, packed

• 1/4 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/2 cup whole milk or buttermilk

 Optional Sticky Topping (for extra gooeyness):

• 1/2 cup brown sugar

• 1/4 cup heavy cream or milk

• 2 tablespoons butter

 Instructions

Step 1: Preheat & Prepare

1. Preheat your oven to 350°F (175°C).

2. Grease a 9×9″ baking dish (or an 8×10″, or similar-sized ovenproof dish).

Step 2: Prepare the Rhubarb Layer

1. In a bowl, toss rhubarb with sugar, lemon juice, and cornstarch (if using).

2. Spread evenly into the bottom of the prepared baking dish.

Step 3: Make the Pudding Batter

1. In a large bowl, cream together butter, brown sugar, and white sugar until light and fluffy.

2. Beat in the eggs one at a time, then stir in vanilla.

3. In a separate bowl, whisk together flour, baking powder, and salt.

4. Add dry ingredients to wet, alternating with the milk, mixing until just combined.

5. Spoon the batter gently over the rhubarb. Use a spatula to smooth the top.

Step 4: Optional Sticky Topping

For a more gooey, caramel-like top (similar to sticky toffee pudding):

1. In a small saucepan, heat brown sugar, cream, and butter over medium heat until melted and smooth.

2. Drizzle carefully over the batter — it will seep through and caramelize as it bakes.

Step 5: Bake

• Bake for 45 to 50 minutes, or until the top is golden and a toothpick inserted into the cake comes out clean.

• The rhubarb layer should be bubbling at the edges, and the cake will look sticky and slightly sunken in spots (that’s a good thing!).

Step 6: Cool & Serve

1. Let cool for 10–15 minutes before serving.

2. Serve warm, scooped into bowls or sliced into squares.

Best enjoyed with:

• Warm vanilla custard

• A scoop of vanilla bean ice cream

• Lightly whipped cream

 Storage & Reheating

• Fridge: Store leftovers covered in the fridge for up to 3 days.

• Reheat: Warm individual portions in the microwave or oven until heated through.

 Nutritional Information (Per Serving, Approximate — 1/8 of pudding)

• Calories: 330

• Fat: 15g

• Carbohydrates: 45g

• Sugars: 32g

• Protein: 4g

• Fiber: 2g

• Sodium: 180mg

Values will vary depending on the topping and serving additions.