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Baked Sticky Rhubarb Pudding

A delightful and easy-to-make dessert featuring moist pudding and tangy rhubarb that brings comfort and nostalgia to any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Pudding Ingredients
  • 1 cup rhubarb, chopped Fresh rhubarb works best.
  • 1 cup sugar Granulated sugar.
  • 1/2 cup butter, softened Unsalted butter recommended.
  • 2 large eggs At room temperature.
  • 1 tsp vanilla extract Pure vanilla for best flavor.
  • 1 cup all-purpose flour
  • 1 tsp baking powder Keeps the pudding light.
  • 1/2 cup milk Whole milk preferred.
  • A pinch of salt Enhances flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease a medium-sized baking dish, such as an 8-inch square dish, with butter.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated.
  5. Stir in the vanilla extract.
  6. In a separate bowl, whisk together the flour, baking powder, and salt.
  7. Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Stir until just combined.
  8. Gently fold in the chopped rhubarb.
  9. Pour the batter into the prepared baking dish and spread it out evenly.
  10. Bake for about 30 minutes, or until golden brown and a toothpick comes out clean.
  11. Allow the pudding to cool slightly before serving. Enjoy warm with your favorite toppings.

Notes

For variations, consider using strawberries or apples if rhubarb is unavailable. Store leftovers in an airtight container for 3 to 4 days in the refrigerator or freeze for up to 3 months.