Go no further if you’re in the mood for a delicious dessert that expertly fuses the sweetness of pudding with the tart goodness of rhubarb!
We’ll introduce you to the appetizing baked sticky rhubarb pudding recipe in this post, a delectable dessert that will leave you craving more.
This pudding is a must-try for any dessert connoisseur because to its exquisite flavor combination and cozy texture.
Baked Sticky Rhubarb Pudding Recipe
Recipe Details:
- Recipe Time: 1 hour (Preparation: 15 minutes, Baking: 45 minutes)
- Course: Dessert
- Cuisine: English
- Yield: 8 servings
Ingredients:
- 4 cups fresh rhubarb, washed and cut into small pieces
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- A pinch of salt
Instructions:
- Preheat your oven to 350°F (175°C). Grease a baking dish and set aside.
- Toss the fresh rhubarb pieces with 1/4 cup of brown sugar in a bowl. Allow the rhubarb to sit while you prepare the pudding batter.
- Cream the softened unsalted butter and 3/4 cup of brown sugar in a another mixing bowl until the mixture is frothy and light.
- Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
- Mix in the vanilla extract until well combined.
- In another basin, mash together the all-purpose flour, baking soda, and a dash of salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Mix until a smooth batter forms.
- Pour the prepared pudding batter over the bottom of the greased baking dish.
- Spread the prepared rhubarb pieces evenly on top of the pudding batter.
- Bake for 40 to 45 minutes, or until the pudding turns golden and bounces back when softly pressed, in the preheated oven with the baking dish inside.
- Once baked, remove the pudding from the oven and allow it to cool for a few minutes before serving.
- Cut the Baked Sticky Rhubarb Pudding into squares and serve warm. Optionally, you can drizzle it with a light custard sauce for added indulgence.
Enjoy the delightful Baked Sticky Rhubarb Pudding with family and friends!
Nutrition Facts (Per Serving):
- Calories: 275 kcal
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 70mg
- Sodium: 120mg
- Total Carbohydrates: 38g
- Dietary Fiber: 2g
- Sugars: 24g
- Protein: 4g
Tips For The Perfect Rhubarb Pudding
- Use fresh rhubarb for the best flavor and texture.
- Adjust the sweetness according to your taste preference.
- Serve the pudding warm with a scoop of vanilla ice cream for an extra treat.
Serving And Enjoying
Before serving, let the Baked Sticky Rhubarb Pudding to cool for a few minutes after removing it from the oven.
To add further decadence, cut it into squares and pour with a light custard sauce. Share this delightful dessert with family and friends and enjoy their compliments.
Variations And Additions
Feel free to get creative with your rhubarb pudding. You can add a sprinkle of cinnamon for a warm, comforting flavor or top it with chopped nuts or a dollop of whipped cream for extra decadence. The possibilities are endless!
Health Benefits Of Rhubarb Pudding
Beyond its delicious taste, rhubarb pudding offers several health benefits. Rhubarb is rich in vitamins, minerals, and fiber, promoting better digestion and overall well-being.
However, it’s essential to enjoy rhubarb desserts in moderation as they may contain added sugars.
Conclusion
A wonderful delicacy that combines the distinct flavor of rhubarb with the cozy goodness of pudding is baked sticky rhubarb pudding recipe.
It’s a delicacy that everyone will adore thanks to its straightforward preparation and appealing flavor.
So why wait? Get your baking supplies ready and indulge in the goodness of this mouthwatering dessert.
Baked Sticky Rhubarb Pudding Recipe
Ingredients
- 4 cups fresh rhubarb washed and cut into small pieces
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking dish and set aside.
- Toss the fresh rhubarb pieces with 1/4 cup of brown sugar in a bowl. Allow the rhubarb to sit while you prepare the pudding batter.
- Cream the softened unsalted butter and 3/4 cup of brown sugar in a another mixing bowl until the mixture is frothy and light.
- Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
- Mix in the vanilla extract until well combined.
- In another basin, mash together the all-purpose flour, baking soda, and a dash of salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Mix until a smooth batter forms.
- Pour the prepared pudding batter over the bottom of the greased baking dish.
- Spread the prepared rhubarb pieces evenly on top of the pudding batter.
- Bake for 40 to 45 minutes, or until the pudding turns golden and bounces back when softly pressed, in the preheated oven with the baking dish inside.
- Once baked, remove the pudding from the oven and allow it to cool for a few minutes before serving.
- Cut the Baked Sticky Rhubarb Pudding into squares and serve warm. Optionally, you can drizzle it with a light custard sauce for added indulgence.
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