Enjoy a delightful dessert with this Baked Sticky Rhubarb Pudding recipe! This sweet and tangy treat is perfect for rhubarb lovers, combining tender rhubarb with a rich, sticky pudding.
Ingredients:
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
Directions:
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Spread the chopped rhubarb evenly in the prepared baking dish. Sprinkle with granulated sugar and lemon juice. Set aside.
In a large mixing bowl, cream together the softened butter, brown sugar, and vanilla extract until light and fluffy. Beat in the egg.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, until well combined.
Pour the batter over the rhubarb in the baking dish, spreading it evenly.
In a small saucepan, heat the heavy cream and light corn syrup over medium heat until just warmed. Pour the mixture over the batter in the baking dish.
Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow to cool slightly before serving. Serve warm, optionally with a scoop of vanilla ice cream or whipped cream.
Prep Time: 20 minutes
Kcal: 350 per serving