Description: This Baked Sticky Rhubarb Pudding is a delightful dessert that combines the tartness of fresh rhubarb with a sweet, comforting pudding base and a caramelized, sticky topping. It’s a simple recipe, perfect for showcasing seasonal rhubarb, and guaranteed to be a crowd-pleaser. The magic happens as it bakes, transforming a humble batter and rhubarb into a warm, gooey, and utterly irresistible treat. This recipe offers a nostalgic taste of home baking with a modern twist, making it suitable for both casual family dinners and elegant dessert gatherings.
Ingredients:
- 3 cups diced rhubarb (fresh or frozen, thawed if frozen)
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1/3 cup milk (any kind works, but whole milk adds richness)
- 2/3 cup melted and slightly cooled unsalted butter
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar (also known as confectioners’ sugar or icing sugar)
- 1 tablespoon cornstarch
- 1 cup water
Preparation:
Step 1: Preheat the Oven and Prepare the Baking Pan:
Begin by preheating your oven to a steady 350°F (175°C). Ensuring the oven is properly preheated is crucial for even baking, which will guarantee the pudding rises beautifully and cooks through thoroughly. Next, take a 9-inch square baking pan. Grease it generously with butter or a non-stick cooking spray. This step is vital to prevent the pudding from sticking to the pan, which makes for easy removal and serving. A well-greased pan ensures that the edges of the pudding become slightly caramelized and crispy, adding another layer of texture to the finished dessert.
Step 2: Arrange the Rhubarb:
Evenly distribute the diced rhubarb across the bottom of the prepared baking pan. If using fresh rhubarb, ensure it’s washed and cut into uniform pieces, about 1/2 inch to 1 inch in size. If using frozen rhubarb, thaw it beforehand to prevent excess moisture in the pudding. The rhubarb forms the tart base of the pudding, providing a delightful contrast to the sweet batter and topping. Arranging it in an even layer ensures that each bite is bursting with rhubarb flavor.
Step 3: Prepare the Pudding Batter:
In a medium-sized mixing bowl, combine the all-purpose flour, granulated sugar, milk, melted and slightly cooled butter, baking powder, salt, and vanilla extract. Start by adding the dry ingredients—flour, granulated sugar, baking powder, and salt—to the bowl. Whisk them together to ensure they are evenly distributed. This prevents lumps and guarantees the baking powder is properly dispersed for a light and airy texture. Next, add the wet ingredients—milk, melted butter, and vanilla extract. Mix everything together using a whisk or a hand mixer until the batter is smooth and well combined. Avoid overmixing, as this can develop the gluten in the flour, resulting in a tougher pudding. The batter should be thick enough to hold its shape but pourable enough to spread easily over the rhubarb.
Step 4: Make the Sticky Topping:
In a separate, smaller bowl, whisk together the powdered sugar and cornstarch. This combination forms the foundation of the sticky, caramelized topping that makes this pudding so irresistible. The powdered sugar provides a delicate sweetness, while the cornstarch helps to thicken the topping and create that signature sticky texture as it bakes. Ensure the powdered sugar is free of lumps before mixing it with the cornstarch.
Evenly distribute the powdered sugar and cornstarch mixture over the rhubarb layer in the baking pan. This step requires a delicate touch to ensure the topping is evenly spread. A fine-mesh sieve can be used to sprinkle the mixture evenly.
Gently pour the water over the top of the powdered sugar mixture. This seemingly simple step is crucial to the success of the topping. The water dissolves the powdered sugar and cornstarch, creating a syrupy sauce that caramelizes and becomes sticky during baking. Pour the water slowly and evenly to avoid disturbing the powdered sugar layer too much.
Step 5: Bake the Pudding:
Carefully place the prepared baking pan into the preheated oven. Bake for approximately 1 hour, or until the pudding is set and the topping is golden brown and bubbling. The baking time may vary slightly depending on your oven, so it’s essential to monitor the pudding closely. You can check for doneness by inserting a toothpick into the center of the pudding; if it comes out clean, the pudding is ready. The topping should be bubbly and slightly caramelized, indicating that it has achieved the desired sticky consistency.
Step 6: Cool and Serve:
Once the pudding is baked, remove it from the oven and let it cool slightly before serving. This allows the pudding to set further and the flavors to meld together. The sticky topping will also become more stable as it cools. Serve the Baked Sticky Rhubarb Pudding warm, ideally topped with a dollop of whipped cream or a scoop of vanilla ice cream. The cool creaminess of the topping complements the warm, tart pudding perfectly. The contrast in temperatures and textures elevates the dessert to a truly sublime experience.
Why You Will Love This Recipe:
This recipe is beloved for its simplicity, the comforting blend of sweet and tart flavors, and the delightful sticky topping that makes every bite memorable. It’s a perfect way to showcase fresh rhubarb, and it’s easy to adapt to personal preferences. The gooey texture and caramelized topping are irresistible, and the pudding is incredibly satisfying. It’s a recipe that evokes a sense of nostalgia and warmth, making it perfect for sharing with loved ones.
Serving Suggestions:
- Serve warm, with a dollop of freshly whipped cream or a scoop of high-quality vanilla ice cream.
- A drizzle of caramel sauce can add extra richness.
- Pair it with a cup of hot tea or coffee for a cozy dessert experience.
- For a more elegant presentation, dust with powdered sugar and garnish with fresh mint leaves.
Tips:
- Use fresh, high-quality rhubarb for the best flavor.
- If using frozen rhubarb, thaw it thoroughly and drain off any excess liquid.
- Ensure the butter is melted and slightly cooled before adding it to the batter.
- Don’t overmix the batter, as this can result in a tough pudding.
- Monitor the baking time closely to prevent the topping from burning.
- Let the pudding cool slightly before serving to allow the flavors to meld together.
- Store leftovers in the refrigerator for up to 3 days. Reheat gently before serving.
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Nutritional Information: (Approximate, per serving – will vary based on specific ingredients used)
- Calories: 350-400
- Protein: 3-4 grams
- Sodium: 150-200 mg
Conclusion:
This Baked Sticky Rhubarb Pudding is more than just a dessert; it’s a culinary experience. The combination of tart rhubarb, sweet pudding, and sticky topping creates a symphony of flavors and textures that will delight your senses. It’s a simple recipe that delivers impressive results, making it perfect for both novice and experienced bakers. Whether you’re looking for a comforting dessert for a family gathering or a show-stopping dish for a special occasion, this Baked Sticky Rhubarb Pudding is sure to impress. It’s a guaranteed winner that will have everyone asking for seconds!
Questions and Answers About This Recipe:
Q1: Can I use frozen rhubarb instead of fresh?
A: Absolutely! Frozen rhubarb works perfectly well in this recipe. Just make sure to thaw it completely and drain off any excess liquid before using it. This will prevent the pudding from becoming too watery. Thawing the rhubarb also helps to soften it slightly, ensuring it bakes evenly and integrates seamlessly into the pudding.
Q2: Can I substitute the milk with a non-dairy alternative?
A: Yes, you can certainly substitute the milk with a non-dairy alternative like almond milk, soy milk, or oat milk. Keep in mind that the type of milk you use can subtly alter the flavor and texture of the pudding. Full-fat oat milk or soy milk tend to offer a creamier texture, while almond milk might impart a slightly nutty flavor. Choose the milk that best suits your taste preferences.
Q3: What can I do if the topping starts to brown too quickly in the oven?
A: If you notice that the topping is browning too quickly, you can tent the baking pan with aluminum foil. Simply loosely cover the pan with foil, ensuring it doesn’t touch the topping. This will help to deflect some of the heat and prevent the topping from burning while allowing the pudding to continue baking underneath. Remove the foil during the last 10-15 minutes of baking to allow the topping to caramelize properly.
Q4: Can I make this pudding ahead of time?
A: Yes, you can prepare this pudding ahead of time, but it’s best enjoyed fresh. You can bake it a few hours in advance and store it at room temperature. If you want to make it a day ahead, store it in the refrigerator and reheat it gently before serving. Reheating it will help revive the flavors and textures, making it taste almost as good as freshly baked. However, keep in mind that the topping might lose some of its stickiness during refrigeration.
Q5: Can I add any spices to enhance the flavor?
A: Absolutely! Adding spices is a fantastic way to customize the flavor of this pudding. A pinch of ground cinnamon, nutmeg, or ginger can add warmth and complexity. You could also try adding a little lemon zest to brighten the flavors. Start with a small amount, about 1/4 teaspoon of each spice, and adjust to your liking. Spices complement the tartness of the rhubarb and add a cozy element to the dessert.
