Every now and then, a recipe comes along that shakes up the dessert game. This baked sticky rhubarb pudding does just that, combining the tartness of rhubarb with the sweet, comforting embrace of pudding. It’s a match made in heaven, and here’s how you can bring this delightful dish to your table.
Why This Recipe Works
- The tartness of rhubarb perfectly balances the sweetness of the pudding, creating a harmonious flavor profile.
- Baking the pudding gives it a delightful texture contrast between the sticky top and the soft, moist interior.
- It’s a versatile recipe that can be adapted to include other fruits or flavors, making it a great base for experimentation.
- The recipe uses simple, pantry-staple ingredients, making it accessible to everyone.
- It’s a crowd-pleaser, perfect for family dinners, potlucks, or any occasion that calls for a comforting dessert.
Ingredients
- 2 cups chopped rhubarb
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
Equipment Needed
- 9-inch baking dish
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
Instructions
Preheat and Prep
Start by preheating your oven to 350°F (175°C). Grease your 9-inch baking dish with a bit of butter or cooking spray to prevent sticking. This ensures your pudding comes out smoothly after baking.
Mix the Rhubarb and Sugar
In a bowl, toss the chopped rhubarb with 1/4 cup of the sugar. This step helps to draw out the rhubarb’s juices, enhancing its flavor and ensuring it blends beautifully into the pudding.
Cream Butter and Sugar
Using an electric mixer, cream together the softened butter and remaining 3/4 cup sugar until light and fluffy. This incorporates air into the mixture, contributing to the pudding’s light texture.
Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract. Ensuring each egg is fully incorporated before adding the next guarantees a smooth, homogeneous batter.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, alternating with the milk, to form a smooth batter. This method prevents overmixing, which can lead to a tough pudding.
Bake to Perfection
Pour the batter into the prepared baking dish and bake for 45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. The exact time may vary, so keep an eye on it after the 40-minute mark.
Tips and Tricks
For an extra sticky top, sprinkle a little extra sugar over the batter before baking. If you’re using frozen rhubarb, thaw and drain it well to avoid excess moisture. For a deeper flavor, let the rhubarb and sugar sit for an hour before mixing into the batter. Always use room temperature ingredients for a smoother batter. And don’t skip the vanilla extract—it adds a depth of flavor that complements the rhubarb beautifully.
Recipe Variations
- Swap rhubarb for strawberries or apples for a different fruit twist.
- Add a teaspoon of cinnamon or ginger to the batter for a spicy kick.
- Top with a crumble topping before baking for added texture.
- Use brown sugar instead of granulated for a deeper, caramel-like flavor.
- For a gluten-free version, substitute the all-purpose flour with your favorite gluten-free blend.
Frequently Asked Questions
Can I use frozen rhubarb?
Yes, you can use frozen rhubarb, but make sure to thaw and drain it well to remove excess moisture. This prevents the pudding from becoming too wet during baking.
How do I know when the pudding is done?
The pudding is done when the top is golden brown and a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it loosely with foil.
Can I make this pudding ahead of time?
Absolutely! This pudding tastes even better the next day as the flavors have more time to meld. Just store it covered in the refrigerator and reheat before serving.
Summary
This baked sticky rhubarb pudding is a delightful dessert that combines the tartness of rhubarb with the sweetness of pudding. It’s easy to make, versatile, and sure to please any crowd. Give it a try and enjoy the perfect balance of flavors and textures.