Description
This Baked Sticky Rhubarb Pudding is a luscious dessert featuring tart rhubarb layered beneath a soft, buttery cake topped with a sticky, caramel-like sauce. Perfectly balanced between sweet and tangy, it’s a comforting treat best enjoyed warm with vanilla ice cream, custard, or whipped cream.
Ingredients
Scale
Rhubarb Layer
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon lemon juice
Cake Batter
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup milk
Topping Sauce
- 1/2 cup boiling water
- 1/2 cup packed brown sugar
- 1 tablespoon cornstarch (optional, for thicker sauce)
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or similarly sized oven-safe dish to prevent sticking.
- Prepare rhubarb layer: In a medium bowl, combine chopped rhubarb, 1 cup granulated sugar, and lemon juice. Stir until well mixed, then spread this mixture evenly in the bottom of the prepared baking dish. Let it macerate while you prepare the batter.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large bowl, cream the softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 3-4 minutes using a mixer.
- Add eggs and vanilla: Beat in eggs, one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next.
- Combine batter: Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix gently until smooth and just combined—avoid overmixing to keep the cake tender.
- Assemble layers: Spoon the batter evenly over the rhubarb mixture in the baking dish and gently spread it to cover the rhubarb completely.
- Prepare topping sauce: In a small bowl, whisk together boiling water, brown sugar, and cornstarch (if using) until well combined to form the sticky topping sauce. Pour this sauce evenly over the batter without stirring.
- Bake: Place the baking dish in the oven and bake for 40-45 minutes, until the top is golden brown and a toothpick inserted into the cake comes out clean. The sauce beneath will be thick and gooey.
- Cool and serve: Allow the pudding to cool slightly before serving. Serve warm with vanilla ice cream, custard, or whipped cream for extra indulgence.
Notes
- You can omit the cornstarch for a thinner, more syrup-like topping sauce.
- Ensure rhubarb is chopped evenly for consistent cooking.
- For extra flavor, try adding a pinch of ground ginger or cinnamon to the batter.
- Leftovers can be refrigerated and gently reheated; sauce may thicken further when chilled.
- This pudding pairs wonderfully with vanilla ice cream or warm custard for a comforting dessert.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
