If you’re looking for a delicious dessert to enjoy during rhubarb season, look no further than this Baked Sticky Rhubarb Pudding. This warm and comforting pudding features tangy rhubarb and a sweet, sticky sauce that will have you coming back for seconds. Plus, it’s easy to make and perfect for sharing with friends and family.
Ingredients:
- 2 cups rhubarb, chopped into small pieces
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
Sticky sauce:
- 1/2 cup unsalted butter
- 1 cup light brown sugar
- 1/2 cup heavy cream
- 1/2 tsp vanilla extract
Tips:
- Be sure to chop the rhubarb into small pieces so that it cooks evenly.
- Soften the butter to room temperature before using it in the recipe.
- Use a toothpick or cake tester to check if the pudding is fully cooked.
- Serve the pudding warm with a dollop of whipped cream or vanilla ice cream.
Step-by-Step Instructions:
- Preheat your oven to 350°F and grease a 9-inch baking dish.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In a separate mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- Add the flour mixture to the butter mixture in three parts, alternating with the milk. Mix until just combined.
- Fold in the chopped rhubarb.
- Pour the batter into the prepared baking dish.
- In a small saucepan, melt the butter for the sticky sauce over medium heat.
- Add the brown sugar and heavy cream, stirring until the sugar is dissolved.
- Bring the mixture to a boil, then reduce the heat and simmer for 3-5 minutes, or until the sauce has thickened.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Pour the sticky sauce over the batter in the baking dish.
- Bake the pudding for 40-50 minutes, or until a toothpick or cake tester inserted into the center of the pudding comes out clean.
- Let the pudding cool for a few minutes before serving warm with a dollop of whipped cream or vanilla ice cream.
here are some additional tips and variations you can try:
- For an extra burst of flavor, add a teaspoon of ground cinnamon or ginger to the batter.
- If you don’t have rhubarb on hand, you can substitute it with other seasonal fruits like strawberries, blueberries, or raspberries.
- To make the pudding gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- You can also make the pudding in individual ramekins instead of a large baking dish for a more elegant presentation.
- For a vegan version, substitute the butter with a vegan butter substitute and use almond milk instead of regular milk.
- To make the sticky sauce even more indulgent, add a tablespoon of bourbon or rum.
- If you prefer a less sweet pudding, reduce the amount of sugar in the batter and/or sticky sauce.
Enjoy!
This Baked Sticky Rhubarb Pudding is a perfect way to enjoy rhubarb during its peak season. The tangy rhubarb and sweet, sticky sauce combine to create a delicious and comforting dessert that will have you coming back for more. It’s easy to make and perfect for sharing with friends and family. Try it out and enjoy a taste of the season!
