Baked Sticky Rhubarb Pudding

This baked sticky rhubarb pudding transforms tart spring rhubarb into a decadent dessert that balances sweet and tangy flavors perfectly. The magic happens as the cake batter bakes over the rhubarb layer, creating a moist pudding-like texture beneath a golden crust.

I discovered this recipe during a particularly abundant rhubarb season when my neighbor's plant was producing more than she could use. Now it's become our spring tradition whenever those ruby stalks first appear at the farmers market.

Ingredients

• Rhubarb: Provides the tart foundation and pretty color. Look for firm stalks with vibrant color.
• Granulated sugar: Balances the tartness of rhubarb. Don't reduce this amount as rhubarb needs sweetness.
• Lemon juice: Brightens the flavor and helps break down the rhubarb fibers.
• Unsalted butter: Adds richness and allows you to control the salt level.
• Brown sugar: Creates that signature sticky pudding texture. Dark brown will give deeper molasses notes.
• Vanilla extract: Enhances the overall flavor profile. Pure is better than imitation here.
• Egg: Provides structure to the cake layer.
• All-purpose flour: Forms the base of the cake. Measure properly by spooning into measuring cups.
• Baking powder: Ensures the cake rises properly. Check that yours is fresh.
• Salt: Balances the sweetness and enhances flavors.
• Milk: Creates moisture in the cake batter. Whole milk works best.
• Heavy cream: Combined with corn syrup creates the magical sticky pudding effect.
• Light corn syrup: Helps create the sticky texture. This cannot be omitted.

Step-by-Step Instructions

Prepare the Rhubarb Base:

Preheat your oven to 350°F and thoroughly grease your baking dish. Distribute the chopped rhubarb pieces evenly across the bottom of the dish. Sprinkle granulated sugar and lemon juice over the rhubarb making sure every piece gets some sugar. This creates a sweet tart base that will infuse the entire dessert with flavor.

Create the Batter:

In your mixing bowl beat the softened butter with brown sugar and vanilla extract until the mixture is noticeably lighter in color and texture about 3 to 4 minutes. This incorporates air for a lighter cake. Add the egg and continue beating until fully incorporated and the mixture looks smooth and creamy.

Combine Dry Ingredients:

Whisk your flour baking powder and salt together in a separate bowl. This ensures even distribution of the leavening agent for proper rising. Make sure there are no lumps in your dry ingredients.

Finish the Batter:

Add the dry ingredients to your butter mixture alternating with portions of milk. Begin and end with dry ingredients adding about a third of each at a time. Mix just until combined after each addition to avoid overdeveloping the gluten which could make the cake tough.

Assemble the Pudding Cake:

Pour your completed batter over the rhubarb layer being careful to spread it evenly. Use an offset spatula to smooth the top ensuring complete coverage of the rhubarb beneath.

Create the Sticky Magic:

Warm the heavy cream and corn syrup in a small saucepan just until heated through. Do not boil. The warm mixture should be pourable but not hot enough to cook the batter. Pour this mixture slowly and evenly over the entire surface of the batter. It will seem like too much liquid but trust the process this creates the signature pudding texture.

Bake to Perfection:

Place the baking dish in the preheated oven and bake until the top is golden brown and a toothpick inserted into the cake portion comes out clean about 45 to 50 minutes. The surface should spring back lightly when touched and the edges will pull slightly away from the sides of the dish.

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The secret ingredient here is actually the corn syrup and cream mixture. I once tried to make this without it thinking it was just a sweet topping but discovered it's actually what creates the magical transformation from cake to pudding. My grandmother used to make a similar dessert with apples but I find the tartness of rhubarb makes for a much more interesting flavor profile.

Recipe FAQs

→ Can I use frozen rhubarb instead of fresh?

Yes, frozen rhubarb works well in this pudding. Thaw it completely and drain excess liquid before using. You may need to reduce the sugar slightly as frozen rhubarb can be more tart than fresh.

→ Why is my pudding too watery?

Excess moisture can come from underbaking or from very juicy rhubarb. Ensure you bake until the top is golden brown and a toothpick comes out clean. If using particularly juicy rhubarb, consider tossing it with 1 tablespoon of cornstarch before adding sugar.

→ Can I make this pudding ahead of time?

Yes, you can prepare this pudding up to a day ahead. The texture is best when served warm, so reheat individual portions in the microwave for 30-40 seconds before serving.

→ What can I substitute for corn syrup?

Golden syrup, honey, or maple syrup make excellent substitutes for corn syrup in this pudding. Each will impart a slightly different flavor, with maple syrup adding a distinct woodsy note.

→ How do I store leftover rhubarb pudding?

Cover leftover pudding tightly and refrigerate for up to 3 days. The pudding will firm up when cold but will soften again when reheated. Warm individual portions before serving.

→ Can I add other fruits to this pudding?

Strawberries pair beautifully with rhubarb in this pudding. Replace up to half the rhubarb with hulled, halved strawberries. Apple or pear chunks can also work well, though cooking times may vary slightly.