Baked Sticky Rhubarb Pudding
A comforting dessert that balances sweetness and tartness with the unique flavor of baked rhubarb, enveloped in a warm, buttery sponge.
Ingredients
Main Ingredients
- 2 cups Fresh rhubarb, chopped You can substitute with strawberries if rhubarb is out of season.
- 1 cup Granulated sugar Brown sugar or coconut sugar can be used for a deeper flavor.
- ½ cup Unsalted butter, melted Vegan options like coconut oil can also be used.
- 1 cup Whole milk Almond or oat milk can create a rich taste.
- 2 large Eggs Flax eggs can be used for a vegan version.
- 1 cup All-purpose flour Whole wheat flour can be used for a nuttier flavor.
- 1 teaspoon Baking powder Helps with rising.
- 1 teaspoon Salt Balances flavors.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Chop 2 cups of fresh rhubarb into small pieces, and set aside.
- In a medium bowl, whisk together 1 cup of flour, 1 cup of sugar, and a pinch of salt. Add 1 cup of milk, ½ cup of melted unsalted butter, and 2 eggs. Mix until just combined—overmixing leads to a denser pudding.
- Pour half of the batter into a greased baking dish. Top with the prepared rhubarb, then pour the remaining batter over the rhubarb evenly.
Baking
- Bake for 40-45 minutes or until the top is golden brown and a toothpick comes out clean.
- Allow the pudding to cool for 10 minutes before serving to deepen the flavors.
Notes
Experiment with add-ins like vanilla or cinnamon to elevate the flavor. Pair with ice cream or custard for an enhanced experience.