Name: Baked Sticky Rhubarb Pudding
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: British
Ingredients: 1 1/2 cups rhubarb, chopped into small pieces; 1 tablespoon sugar; 1/4 cup unsalted butter, melted; 1/2 cup brown sugar; 1 large egg; 1/2 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cinnamon; 1/2 cup milk; 1 teaspoon vanilla extract; 1/2 cup boiling water; 1/4 cup unsalted butter; 1/2 cup brown sugar; 1/4 cup heavy cream; 1 teaspoon vanilla extract

This Baked Sticky Rhubarb Pudding is a comforting, warm dessert filled with the tangy sweetness of rhubarb, topped with a rich, caramel sauce. It’s an indulgent treat that will satisfy anyone’s sweet tooth, perfect for cozy nights, special occasions, or whenever you’re craving something heartwarming.

Ingredients

1 1/2 cups rhubarb, chopped into small pieces

1 tablespoon sugar

1/4 cup unsalted butter, melted

1/2 cup brown sugar

1 large egg

1/2 cup all-purpose flour

1/4 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/2 cup milk

1 teaspoon vanilla extract

1/2 cup boiling water

For the sauce:

1/4 cup unsalted butter

1/2 cup brown sugar

1/4 cup heavy cream

1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish and set aside.

In a medium bowl, toss the chopped rhubarb with 1 tablespoon of sugar and set aside.

Next In a large bowl, whisk together the melted butter, brown sugar, and egg until smooth.

In a separate bowl, sift together the flour, baking powder, salt, ginger, and cinnamon.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk and vanilla extract, mixing until just combined.

Fold the rhubarb into the batter, then transfer the mixture to the prepared baking dish. Spread it evenly.

Pour the boiling water over the batter (it will seem like the water is on top, but don’t worry—it will create a sticky sauce while baking).

Bake for 35-40 minutes, or until the top is golden brown and the pudding has set.

While the pudding is baking, prepare the sauce. In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Bring to a simmer and cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly. Remove from heat and stir in the vanilla extract.

Serve the warm pudding with a generous drizzle of the caramel sauce on top.

Servings and Timing

Servings: 6 servings

Prep Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Variations

If you’re not a fan of rhubarb, you can easily substitute it with other fruits like apples, pears, or berries.

Add a bit of ground nutmeg or allspice to the batter for an extra layer of warmth and flavor.

For a nutty twist, consider adding some chopped pecans or walnuts to the pudding mixture before baking.

Storage/Reheating

To store: Keep any leftover pudding in an airtight container in the refrigerator for up to 3-4 days.

To reheat: Gently reheat individual portions in the microwave for about 20-30 seconds, or reheat the entire pudding in the oven at 350°F (175°C) for about 10-15 minutes, covered with foil.

FAQs

Can I make this pudding in advance?

Yes, you can make this pudding a day ahead. Prepare the pudding, but do not add the caramel sauce. Store the pudding in an airtight container, and reheat it when ready to serve. Drizzle the caramel sauce just before serving.

Can I use frozen rhubarb?

Absolutely! You can use frozen rhubarb in this recipe. Just make sure to thaw it and drain any excess moisture before using it in the pudding.

Is this pudding gluten-free?

This specific recipe is not gluten-free, as it calls for all-purpose flour. However, you can swap the flour with a gluten-free flour blend to make it gluten-free.

Can I make the caramel sauce ahead of time?

Yes, the caramel sauce can be made ahead and stored in the refrigerator for up to 1 week. Reheat it gently before serving.

Can I serve this with anything else?

Yes, this pudding is delicious with a scoop of vanilla ice cream, a dollop of whipped cream, or even some custard.

Conclusion

This Baked Sticky Rhubarb Pudding is a delightful dessert that combines a comforting sponge with the tanginess of rhubarb and the indulgent richness of caramel sauce. It’s a great recipe for any occasion, and I love how easily it comes together. Whether for a family gathering, a cozy night in, or a special celebration, this dessert is sure to satisfy.

Recipe: