Baked Sticky Rhubarb Pudding

Introduction

Rhubarb is that wonderfully unique ingredient many of us love but often don’t use enough. If you’re looking for a delightful way to showcase its tart and tangy flavor, the baked sticky rhubarb pudding will hit the spot. It’s a perfect blend of sweet and tart that’s sure to warm your soul. This dessert is the ideal comfort food for both casual dinners and special occasions—simple to prepare, yet indulgent enough to impress.

Detailed Ingredients with Measures

Make sure to gather the following to create this sticky and delicious pudding:

Rhubarb

Cut into pieces and serving as the star ingredient, rhubarb provides the tangy goodness that defines this dessert.

Granulated Sugar

Used to balance the tart rhubarb, granulated sugar helps create the sticky sweetness needed for the pudding.

Unsalted Butter

Melted butter forms part of the batter, giving that rich and indulgent texture.

Self-Raising Flour

The foundation of the pudding, self-raising flour ensures the perfect lift for a light and fluffy base.

Milk

Milk ties the batter together, creating a smooth blend of ingredients.

Egg

Egg adds structure to the pudding, allowing the mixture to form the perfect consistency during baking.

Golden Syrup

Drizzled over the finished pudding, the golden syrup intensifies its richness and sticky texture.

Prep Time

Preparing the baked sticky rhubarb pudding is a straightforward process that doesn’t demand a seasoned baker’s skills. To get started, gather all the ingredients and ensure your rhubarb is cleaned, trimmed, and cut into evenly sized pieces. Mixing the batter is also a quick step—requiring just a bowl to whisk together the self-raising flour, sugar, melted butter, egg, and milk.

Cook Time, Total Time, Yield

This pudding doesn’t take much time to impress! Cooking takes about 40-50 minutes in the oven, allowing the rhubarb to soften beautifully while the batter bakes into a warm, fluffy dessert with a sticky top. The total time from preparation to serving is roughly one hour, making it an easy option for weeknights or last-minute gatherings. As for portions, this dessert yields enough for four to six servings, depending on your appetite for sweet treats!

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Whether you’re a fan of fruity desserts or just looking for something a bit different, this baked sticky rhubarb pudding is a recipe guaranteed to please. The contrast of tart rhubarb and golden, syrupy sweetness creates a flavor experience that’s utterly satisfying. Simple to make and absolutely delightful, it’s a dessert recipe you’ll want to keep in your collection.
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Detailed Directions and Instructions

Prepare the Rhubarb Layer

– Preheat your oven to 350°F (175°C).
– Clean and chop fresh rhubarb into small, bite-sized pieces. You will need 2 cups for this recipe.
– Spread the rhubarb evenly in the bottom of a greased 8×8-inch (20×20 cm) baking dish. Set aside.

Make the Pudding Mixture

– In a mixing bowl, combine 1 cup of sugar and 1 cup of flour.
– Add 1 teaspoon of baking powder into the mixture and stir until the dry ingredients are well-mixed.
– Pour in 1/4 cup of milk, 1/4 cup of melted butter, and 1 teaspoon of vanilla extract. Stir to form a smooth batter.
– Pour the batter evenly over the layer of rhubarb in the baking dish, ensuring it covers the surface.

Prepare the Syrup

– In a small saucepan, combine 1 cup of water and 3/4 cup of sugar.
– Heat the mixture over medium heat, stirring constantly, until the sugar dissolves completely.
– Once dissolved, remove from heat and carefully pour the syrup over the pudding batter in the baking dish.

Bake the Pudding

– Place the baking dish in the preheated oven.
– Bake for 40-45 minutes, or until the pudding is golden brown on top and set in the middle.
– Remove the dish from the oven and allow it to cool slightly before serving.

Serve

– Serve the rhubarb pudding warm. It pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream if desired.

Notes

Substitutions

– If fresh rhubarb is unavailable, frozen rhubarb can be used. Thaw and drain it well before use.
– For a different flavor, try substituting half of the rhubarb with chopped strawberries.

Storage

– Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
– Reheat in the oven or microwave before serving for best results.

Adjustment for Tartness

– If the rhubarb is extra tart, increase the sugar in the syrup by 2 tablespoons to balance the flavor.

Pan Size

– If you prefer a thinner pudding, use a larger baking dish, such as a 9×13-inch pan. Adjust the baking time accordingly by reducing it by 5-10 minutes.

Testing for Doneness

– To ensure the pudding is baked correctly, insert a toothpick into the center. It should come out clean or with only a few moist crumbs.
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Cook Techniques

Preparing the Rhubarb

Cut the rhubarb into even-sized pieces to ensure uniform cooking. Removing any tough strings will help maintain the pudding’s texture.

Creating the Sticky Batter

Combine the wet and dry ingredients gently to avoid overmixing, ensuring the batter stays light and fluffy.

Layering the Pudding

Make sure to evenly distribute the rhubarb at the bottom of the baking dish to ensure every bite has a balanced sweet-tart flavor.

Baking at the Right Temperature

Preheat the oven to ensure even cooking. Monitor the pudding as it bakes to maintain its moist texture without overbaking.

Making the Sticky Sauce

Pour the sauce mixture evenly over the batter before putting it in the oven. This allows it to seep through the pudding while baking for the signature sticky texture.

Serving Warm

For best results, serve the pudding warm to fully appreciate its comforting texture and flavors.

FAQ

Can I use frozen rhubarb for this recipe?

Yes, but make sure to thaw it completely and drain any excess liquid to avoid a watery pudding.

How do I know when the pudding is done?

The pudding is done when the top is golden brown, and the center is set. You can test by inserting a toothpick; it should come out mostly clean with a few moist crumbs.

Can I substitute other fruits for rhubarb?

Yes, you can substitute fruits like apples or berries, but it may alter the tartness and overall flavor balance.

Can I prepare this pudding in advance?

You can prepare the batter and rhubarb in advance, but it’s best baked fresh to enjoy its sticky texture and vibrant flavor.

What’s the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat individual portions in the microwave for a warm serving.

Can I make this recipe gluten-free?

Yes, substitute the flour with a gluten-free alternative that works well for baking, ensuring the batter retains its structure.

Conclusion

The Baked Sticky Rhubarb Pudding provides the perfect balance between sweet and tart flavors, offering a comforting and indulgent dessert experience. Its gooey texture and flavorful rhubarb make it a satisfying treat for any occasion. Whether enjoyed on its own or paired with a scoop of vanilla ice cream or custard, this dessert is sure to impress. It’s a must-try recipe for those seeking something unique yet utterly delicious.

More recipes suggestions and combination

Classic Strawberry and Rhubarb Crumble

Combine strawberries and rhubarb to create a delightful crumble that’s both tangy and sweet, topped with a golden, buttery oat crumble.

Vanilla-Rhubarb Cheesecake

Pair the tangy rhubarb with the creamy, smooth texture of vanilla cheesecake for an irresistible dessert blend.

Zesty Rhubarb Lemon Bars

Incorporate rhubarb into classic lemon bars for an added tart twist that complements the sweetness perfectly.

Rhubarb and Almond Tart

Combine rhubarb with almond flavor in a crisp tart crust for a dessert that is both elegant and comforting.

Rhubarb Vanilla Ice Cream Sundae

Serve stewed rhubarb over vanilla ice cream, topped with a drizzle of caramel sauce for a quick and refreshing treat.