Baked Sticky Rhubarb Pudding
Baked Sticky Rhubarb Pudding is a delightful dessert that combines the tangy flavor of rhubarb with a soft, fluffy pudding. Topped with a delicious sticky sauce, this recipe is perfect for anyone craving a sweet and comforting treat. Whether you’re enjoying it after dinner or serving it at a gathering, this pudding is sure to impress!
Why Make This Recipe
Making Baked Sticky Rhubarb Pudding is a great way to enjoy the unique taste of rhubarb. This pudding is simple to make and uses common ingredients that you might already have in your kitchen. It’s also a fantastic dessert for any season, and the sticky sauce adds a rich sweetness that pairs perfectly with the tartness of the rhubarb.
How to Make Baked Sticky Rhubarb Pudding
Ingredients
- 2 cups chopped rhubarb
- 1 cup brown sugar
- 1 cup water
- 1 1/2 cups self-rising flour
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- Pinch of salt
For the Sticky Sauce:
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
Directions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a saucepan, combine the chopped rhubarb, 1 cup of brown sugar, and water. Cook over medium heat until the rhubarb softens, which takes about 5 minutes. Remove from heat and set aside.
- In a mixing bowl, whisk together the self-rising flour, milk, melted butter, egg, vanilla extract, and a pinch of salt until smooth.
- Pour the batter into the prepared baking dish.
- Spoon the cooked rhubarb evenly over the batter.
- Bake in the preheated oven for 35–40 minutes, or until the pudding is set and golden on top.
- While the pudding is baking, prepare the sticky sauce by melting 1/4 cup of butter in a saucepan. Stir in 1/2 cup of brown sugar and the heavy cream. Cook over medium heat until the sauce thickens, about 5 minutes.
- Serve the pudding warm with the sticky sauce drizzled over it.
How to Serve Baked Sticky Rhubarb Pudding
Baked Sticky Rhubarb Pudding is best served warm. Scoop out portions and generously drizzle the sticky sauce over each serving. You can also add a scoop of vanilla ice cream or a dollop of whipped cream for an extra special touch!
How to Store Baked Sticky Rhubarb Pudding
To store any leftovers, let the pudding cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can reheat it in the microwave or bake it for a few minutes to enjoy it warm again.
Tips to Make Baked Sticky Rhubarb Pudding
- For a sweeter pudding, you can add a little extra sugar to the batter.
- Make sure not to overcook the rhubarb, as it should be soft but not mushy when added to the pudding.
- Keep an eye on the pudding while it bakes to ensure it doesn’t become too brown on top.
Variation
If you want to try different flavors, you can mix in some berries, like strawberries or raspberries, with the rhubarb. This will add a lovely sweetness and change the flavor profile a bit!
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 water before using it.
2. Is there a gluten-free option for the pudding?
Yes! You can substitute the self-rising flour with a gluten-free flour blend that includes xanthan gum.
3. How do I know when the pudding is done?
The pudding is done when it is set in the middle and has a golden-brown top. You can also insert a toothpick in the center; if it comes out clean, it is ready!
Enjoy making your Baked Sticky Rhubarb Pudding! It’s a delicious treat that everyone will love.
