Description
A sweet and tangy baked pudding with sticky rhubarb topping.
Ingredients
Scale
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup light corn syrup
Instructions
- Preheat oven to 350°F (175°C).
- Mix rhubarb, granulated sugar, and lemon juice in a bowl. Set aside.
- Cream butter, brown sugar, and vanilla extract in another bowl.
- Beat in the egg.
- Combine flour, baking powder, and salt in a separate bowl.
- Alternate adding flour mixture and milk to the butter mixture, mixing well.
- Spread rhubarb mixture in a baking dish.
- Pour batter over the rhubarb.
- Bake for 45 minutes.
- Heat heavy cream and corn syrup in a saucepan until warm.
- Pour over the baked pudding and let it soak for 10 minutes.
- Serve warm.
Notes
- Use fresh rhubarb for best results.
- Adjust sugar based on rhubarb tartness.
- Serve with ice cream or whipped cream if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: baked sticky rhubarb pudding, rhubarb dessert, easy pudding recipe