Baked Sticky Rhubarb Pudding

Here’s a clean, formatted version of your Warm Rhubarb Pudding recipe:

Prep Time: 20 minutes
Bake Time: 45–50 minutes
Total Time: ~1 hour 10 minutes
Servings: 6–8
Difficulty: Easy
Type: Warm Dessert
Best served with: Custard, vanilla ice cream, or whipped cream

Ingredients

For the Rhubarb Base:

• 3 cups chopped fresh rhubarb (about 4–5 stalks)
• ¾ cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch (optional, for thickening)

For the Pudding Batter:

• ½ cup (1 stick) unsalted butter, softened
• ½ cup packed brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup whole milk or buttermilk

Optional Sticky Topping:

• ½ cup brown sugar
• ¼ cup heavy cream or milk
• 2 tablespoons butter

Instructions

Step 1: Preheat & Prepare

1. Preheat oven to 350°F (175°C).
2. Grease a 9×9″ or 8×10″ ovenproof baking dish.

Step 2: Prepare the Rhubarb Layer

1. In a bowl, mix rhubarb with sugar, lemon juice, and optional cornstarch.
2. Spread evenly in the baking dish.

Step 3: Make the Pudding Batter

1. Cream together butter, brown sugar, and granulated sugar until fluffy.
2. Beat in eggs one at a time, then add vanilla.
3. In a separate bowl, whisk together flour, baking powder, and salt.
4. Add dry ingredients to the creamed mixture, alternating with milk.
5. Spoon batter gently over rhubarb and smooth the top.

Step 4: Optional Sticky Topping

1. In a small saucepan, melt brown sugar, cream, and butter over medium heat.
2. Drizzle over batter — it will seep and caramelize during baking.

Step 5: Bake

1. Bake for 45–50 minutes until golden on top and a toothpick comes out clean.
2. Rhubarb should be bubbling at the edges, and the cake will look slightly sunken in spots.

Step 6: Cool & Serve

1. Cool for 10–15 minutes before serving.
2. Serve warm in bowls or sliced squares.

Best Enjoyed With:

1. Warm vanilla custard
2. Vanilla bean ice cream
3. Lightly whipped cream

Storage & Reheating

Fridge: Cover and store for up to 3 days.

Reheat: Microwave or warm in the oven until heated through.

Nutritional Information (Per Serving — Approx. 1/8 of pudding)

Calories: 330

Fat: 15 g

Carbohydrates: 45 g

Sugars: 32 g

Protein: 4 g

Fiber: 2 g

Sodium: 180 mg