Baked Sticky Rhubarb Pudding

Baked Sticky Rhubarb Pudding is a cozy dessert delight that captures the sweet-tart magic of rhubarb, perfect for gatherings.

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Prep Time 15

Cook Time 45

Cooling Time 10

Total Time 1 10

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pudding Base

2 cups Rhubarb cut into bite-sized pieces
1 cup Granulated Sugar adjust based on tartness
1/4 cup Melted Butter
1 cup Self-Raising Flour do not skip this
1/4 cup Milk whole milk recommended
1 large Egg acts as a binding agent

For the Topping

3/4 cup Golden Syrup optional drizzle
1 teaspoon Vanilla Extract optional for aroma

Equipment

8x8-inch square baking dish
Mixing Bowl
spatula
saucepan

Method

Step‑by‑Step Instructions

Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish.
Clean and trim the rhubarb, then cut into bite-sized pieces and spread evenly in the prepared baking dish.
In a mixing bowl, combine granulated sugar, self-raising flour, and baking powder.
Add milk, melted butter, and vanilla extract to the dry ingredients, mixing until a smooth batter forms.
Pour the batter over the prepared rhubarb, spreading evenly.
In a saucepan, combine water and sugar to create syrup, then pour over the batter.
Bake for 40-45 minutes until golden brown and firm in the center.
Allow to cool for about 10 minutes before serving warm with ice cream or whipped cream.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 3mgCalcium: 30mgIron: 1mg

Notes

Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an elevated experience.

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