Description
Indulge in the delightful sweetness of this Baked Sticky Rhubarb Pudding, a classic dessert that features a luscious rhubarb layer topped with a golden, cake-like crust and a rich, sticky sauce. Perfect for satisfying your cravings for a comforting and fruity treat.
Ingredients
Scale
Rhubarb Layer:
- 2 cups chopped rhubarb (fresh or frozen)
- 3/4 cup granulated sugar
Batter:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Sauce Topping:
- 1 tablespoon cornstarch
- 1 cup brown sugar
- 1 cup boiling water
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease an 8-inch square baking dish. Spread chopped rhubarb in the dish.
- Mix Batter: Combine flour, granulated sugar, baking powder, and salt in a bowl. Add milk, melted butter, and vanilla, mix into a batter, and pour over rhubarb.
- Add Topping: Mix cornstarch and brown sugar, sprinkle over batter. Pour boiling water over without mixing.
- Bake: Bake for 45-50 minutes until golden and set with a sticky layer below. Serve warm.
Notes
- This dessert forms a self-saucing layer under the cake top.
- Try substituting some rhubarb with strawberries for a fruity variation.
- Frozen rhubarb can be used; thaw and drain before incorporating.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 39 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
