Description

A comforting, warm dessert filled with the tangy sweetness of rhubarb, topped with a rich, caramel sauce. This indulgent treat is perfect for cozy nights or special occasions.

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

For the sauce:

1/4 cup unsalted butter

1/2 cup brown sugar

1/4 cup heavy cream

1 teaspoon vanilla extract

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Instructions

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.
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.

Notes

Can substitute rhubarb with apples, pears, or berries.

Consider adding ground nutmeg, allspice, or chopped nuts like pecans or walnuts for added flavor.

For a gluten-free version, use a gluten-free flour blend in place of all-purpose flour.

Can be stored in the refrigerator for up to 3-4 days and reheated in the microwave or oven.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 35g
Sodium: 180mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 3g
Cholesterol: 45mg