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This lush baked sticky rhubarb pudding brings the best of sweet and tart in one comforting pan. Its golden top gives way to a sticky, syrupy base laced with tender rhubarb. If you are searching for a spring dessert that makes rhubarb the main character, this is it.
I first made this pudding when my mother-in-law dropped off a bag of fresh garden rhubarb. It disappeared so quickly I had to bake a second one the next day for my kids.
Ingredients
- Rhubarb: chopped look for firm stalks with bright color for best flavor
- Granulated sugar: sweetens the rhubarb and helps create a syrupy base
- Lemon juice: adds freshness and balances the sugars
- Unsalted butter: softened for easy creaming and rich flavor
- Brown sugar: packed gives a caramel sweetness
- Vanilla extract: rounds out the flavor with warmth
- Large egg: binds the pudding and adds richness
- All-purpose flour: provides the structure
- Baking powder: ensures a light rise
- Salt: balances the sweetness and enhances all the flavors
- Milk: brings the batter together and adds moisture
- Heavy cream: creates the signature sticky layer
- Light corn syrup: keeps the syrup glossy and smooth
Step-by-Step Instructions
- Prepare the Rhubarb:
- Chop the rhubarb into even pieces so it cooks uniformly and spread it in a greased baking dish. Sprinkle on granulated sugar and drizzle with fresh lemon juice. Let it sit for several minutes so the rhubarb starts to release its juices. This sets up the juicy bottom layer.
- Mix the Batter:
- Cream together the softened butter, brown sugar, and a good vanilla extract until the mixture is noticeably lighter in color and fluffy. Beat in a large egg, making sure it’s well incorporated to keep the texture smooth.
- Combine Dry and Wet:
- Whisk your flour, baking powder, and salt. Gradually add these to your butter mixture, alternating with milk. Begin and end with dry ingredients for the smoothest batter, stirring just until blended.
- Layer the Pudding:
- Gently pour the batter over the prepared rhubarb, spreading evenly to the edges. Aim for a uniform thickness so it bakes evenly and each bite has cake and fruit.
- Make the Sticky Syrup:
- Warm the heavy cream and light corn syrup just until they come together but do not boil. Pour this mixture slowly over the batter in the dish. It may puddle—this is exactly what makes the base sticky and caramelized as it bakes.
- Bake and Serve:
- Bake until the top is golden and springs back to a gentle touch and a skewer in the center comes out mostly clean. Allow the pudding to cool briefly so the syrup sets a bit before scooping out. Serve warm for maximum gooey goodness.
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You Must Know
- Rhubarb is loaded with natural tartness which pairs beautifully with caramel-like brown sugar
- The recipe can be made ahead and reheated for another day
- It makes a stunning potluck addition and is always a crowd pleaser
I absolutely love how the golden top contrasts with the blazing pink rhubarb below. A scoop of this right out of the oven is what my family asks for first thing every spring.
Storage Tips
Store leftovers covered in the refrigerator for up to three days. Reheat single servings in the microwave for a quick dessert. Keep the texture extra gooey by adding a splash of milk or cream before reheating.
Ingredient Substitutions
No rhubarb Try a mix of tart apples and berries to mimic that signature tang. If you are out of light corn syrup use golden syrup or even maple syrup for a new flavor twist. Gluten free flour blends work in place of all-purpose but check for a blend with xanthan gum for binding.
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Serving Suggestions
Serve this pudding warm with vanilla ice cream or softly whipped cream. For a citrus twist use lemon or orange whipped cream. It also works as a cold breakfast treat with a dollop of Greek yogurt.
Cultural Context
Rhubarb puddings like this are beloved across the UK and northern Europe where the rhubarb season signals the start of spring. In my home it is a sign that garden cooking season has finally arrived and this recipe is the first thing I bake each year.
Frequently Asked Questions
- → How do I keep rhubarb from turning mushy?
Chop the rhubarb into uniform pieces and avoid overbaking. The batter and topping insulate the fruit, helping maintain slight texture.
- → Can other fruits be used with rhubarb?
Yes, strawberries or apples complement rhubarb's tart flavor and add variety to the dessert's taste and texture.
- → What serves best with sticky rhubarb pudding?
Warm servings pair beautifully with vanilla ice cream, whipped cream, or a drizzle of heavy cream for extra indulgence.
- → Is it possible to make this dish ahead?
Yes, prepare and cool, then gently reheat before serving to restore the soft, sticky texture and serve warm.
- → How can sweetness or tartness be adjusted?
Increase or decrease the sugar or lemon juice to taste. For a sweeter pudding, add a bit more brown sugar.