Description
If you’re searching for a warm, comforting dessert that brings together the bold tang of rhubarb and the soft, spoonable richness of pudding cake, look no further than this Sticky Rhubarb Pudding.
Ingredients
Scale
- 2 cups chopped rhubarb (fresh or frozen)
- ¾ cup sugar (divided)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- ¼ cup melted butter
- 1 teaspoon vanilla extract
- ½ cup brown sugar
- 1 tablespoon cornstarch
- 1 cup boiling water
Ingredient Notes:
- Rhubarb: Fresh rhubarb gives a bright, tart flavor and vibrant color. If using frozen, no need to thaw first—see tips below.
- Brown sugar + cornstarch: These form the sticky sauce layer as the pudding bakes.
- Butter and milk: Add richness and softness to the cake layer.
Instructions
- Don’t stir after adding hot water: The layering is intentional and essential for the self-saucing effect.
- Use a glass or ceramic baking dish: Metal pans can cause the rhubarb to discolor.
- Adjust sugar to taste: If your rhubarb is very tart, increase the sugar slightly.
Notes
- Don’t stir after adding hot water: The layering is intentional and essential for the self-saucing effect.
- Use a glass or ceramic baking dish: Metal pans can cause the rhubarb to discolor.
- Adjust sugar to taste: If your rhubarb is very tart, increase the sugar slightly.
- Prep Time: 10
- Cook Time: 40
- Category: Dessert
Nutrition
- Serving Size: 6
- Calories: 320
- Fat: 22g
- Carbohydrates: 42g
Keywords: Sticky Rhubarb Pudding