Baked Sticky Rhubarb Pudding (Print Version)
# Ingredients:
→ Rhubarb Layer
01 -
3 cups fresh rhubarb, chopped into ½-inch pieces
02 -
½ cup granulated sugar
03 -
1 tablespoon lemon juice
→ Pudding Batter
04 -
1 cup all-purpose flour
05 -
1 teaspoon baking powder
06 -
¼ teaspoon salt
07 -
½ cup unsalted butter, softened
08 -
¾ cup granulated sugar
09 -
2 large eggs, room temperature
10 -
1 teaspoon vanilla extract
11 -
½ cup milk
→ For Serving (Optional)
12 -
Vanilla ice cream or whipped cream
13 -
Powdered sugar, for dusting
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease a 9-inch square or round baking dish. Toss rhubarb, granulated sugar, and lemon juice together in the dish and spread it out evenly.
02 -
In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat softened butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition, then mix in vanilla extract. Alternate adding the flour mixture and milk to the wet ingredients, mixing just until combined.
03 -
Pour the batter over the rhubarb mixture in the dish and smooth the top. Bake for 35-40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
04 -
Let the pudding cool for about 10 minutes. Invert it onto a serving plate if desired, or serve directly from the baking dish. Optionally, top with vanilla ice cream or a light dusting of powdered sugar before serving.