Sticky Rhubarb Pudding (Print Version)
A delightful sweet-tart dessert combining fresh rhubarb with a warm, sticky pudding base for the perfect comfort food experience.
# Ingredients:
→ Main Ingredients
01 -
4 cups rhubarb, chopped
02 -
1 cup granulated sugar
03 -
1 tablespoon lemon juice
04 -
1/2 cup unsalted butter, softened
05 -
1 cup brown sugar, packed
06 -
1 teaspoon vanilla extract
07 -
1 large egg
08 -
1 1/2 cups all-purpose flour
09 -
1 teaspoon baking powder
10 -
1/2 teaspoon salt
11 -
1 cup milk
12 -
1/2 cup heavy cream
13 -
1/4 cup light corn syrup
# Steps to Follow:
01 -
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
02 -
Spread the chopped rhubarb evenly in the prepared baking dish. Sprinkle with granulated sugar and lemon juice. Set aside.
03 -
In a large mixing bowl, cream together the softened butter, brown sugar, and vanilla extract until light and fluffy. Beat in the egg.
04 -
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.
05 -
Pour the batter over the rhubarb in the baking dish, spreading it evenly.
06 -
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.
07 -
Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
08 -
Allow to cool slightly before serving. Serve warm, optionally with a scoop of vanilla ice cream or whipped cream.