Description
Indulge in the delightful sweetness of this Baked Sticky Rhubarb Pudding, a comforting dessert that pairs perfectly with a dollop of vanilla ice cream or whipped cream. The rhubarb creates a luscious sauce at the bottom, adding a burst of flavor to each bite.
Ingredients
Scale
Rhubarb Mixture:
- 2 cups fresh rhubarb (chopped)
- 1/2 cup granulated sugar
Batter:
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1/4 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
Topping:
- 1 cup boiling water
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and butter a 9×9-inch baking dish. Spread chopped rhubarb in the dish.
- Mix Batter: Whisk 1/2 cup sugar, flour, baking powder, and salt. Add milk, melted butter, and vanilla. Pour over rhubarb.
- Add Topping: Combine remaining 1/2 cup sugar with cinnamon. Sprinkle over batter. Pour boiling water over without stirring.
- Bake: Bake for 40-45 minutes until golden on top. Let cool slightly before serving.
Notes
- This pudding is delicious with vanilla ice cream or whipped cream.
- For a sweeter touch, add strawberries along with the rhubarb.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 portion
- Calories: 250
- Sugar: 29g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
