Magical Baked Sticky Rhubarb Pudding Recipe
A sweet and tangy baked pudding with sticky rhubarb topping.
Ingredients
- 4 cups rhubarb chopped
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- ½ cup unsalted butter softened
- 1 cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk
- ½ cup heavy cream
- ¼ 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.