Baked Sticky Rhubarb Pudding (Print Version)
# Ingredients:
→ Fruit Layer
01 -
4 cups (approximately 500 g) rhubarb, chopped
02 -
200 g granulated sugar
03 -
1 tablespoon (15 ml) freshly squeezed lemon juice
→ Cake Batter
04 -
115 g unsalted butter, softened
05 -
220 g light brown sugar, packed
06 -
1 teaspoon (5 ml) vanilla extract
07 -
1 large egg
08 -
190 g all-purpose flour
09 -
1 teaspoon (5 g) baking powder
10 -
1/2 teaspoon (3 g) salt
11 -
240 ml whole milk
→ Sticky Topping
12 -
120 ml heavy cream
13 -
60 ml light corn syrup
# Instructions:
01 -
Preheat oven to 175°C. Grease a 23 x 33 cm baking dish thoroughly.
02 -
Evenly spread chopped rhubarb in the prepared baking dish. Sprinkle rhubarb with granulated sugar and drizzle with lemon juice. Set aside.
03 -
In a large mixing bowl, cream softened butter with brown sugar and vanilla extract until pale and fluffy. Add the egg and beat until fully incorporated.
04 -
In a separate bowl, whisk together flour, baking powder, and salt.
05 -
Gradually add the flour mixture to the creamed butter mixture, alternating with the milk, mixing until smooth and well combined.
06 -
Pour the batter evenly over the rhubarb layer, smoothing the surface with a spatula.
07 -
In a small saucepan, gently heat heavy cream and light corn syrup over medium heat until just warmed. Do not boil.
08 -
Carefully pour the warm mixture over the batter in the baking dish. Bake for 45–50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
09 -
Allow the pudding to cool slightly. Serve warm, optionally accompanied by vanilla ice cream or whipped cream.
# Notes:
01 -
For best results, use fresh rhubarb when in season. Frozen rhubarb can be used, but thaw and drain excess liquid before using.