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Sticky Rhubarb Pudding: A Delicious Dessert

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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.

Nutrition

Keywords: Sticky Rhubarb Pudding

Find it online: https://lyndyskitchen.com/sticky-rhubarb-pudding-a-delicious-dessert/