Baked Sticky Rhubarb Pudding
A delightful old-fashioned dessert featuring sweet-tart rhubarb mixed with soft, gooey pudding, perfect for cozy evenings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 eggs
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking dish to prevent sticking.
- Combine in a medium bowl the flour, sugar, baking powder, and salt. Stir often.
- Whisk together in another bowl the melted butter, milk, vanilla extract, and eggs until smooth.
- Mix the wet and dry ingredients until just combined, being cautious of lumps.
- Fold in the chopped rhubarb gently.
- Pour the mixture into the prepared baking dish.
- Bake for 30-35 minutes or until the top is golden and set.
- Let it cool slightly before serving. Enjoy warm!
Notes
Don’t skip the cooling time to let the pudding set properly. For best results, use fresh rhubarb and avoid overmixing the batter.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://www.spiritsdrink.com/baked-sticky-rhubarb-pudding/