Sticky Rhubarb Pudding Delight
Introduction
This Sticky Rhubarb Pudding Delight is a cozy, old‑fashioned dessert that celebrates the tart brightness of rhubarb wrapped in a rich, sticky pudding base. With a balance of sweet and tangy flavors, creamy undertones, and a hint of vanilla, it’s the kind of recipe that feels nostalgic yet indulgent. Perfect for springtime when rhubarb is in season, this pudding is a show‑stopper for family dinners or festive gatherings.
Ingredients
Produce
4 cups rhubarb, chopped
Refrigerated
1 large egg
Condiments
¼ cup light corn syrup
1 tbsp lemon juice
Baking & Spices
1½ cups all‑purpose flour
1 tsp baking powder
1 cup packed brown sugar
1 cup granulated sugar
½ tsp salt
1 tsp vanilla extract
Dairy
½ cup unsalted butter
½ cup heavy cream
1 cup milk
Instructions
Preheat Oven
Heat oven to 350°F (175°C). Grease a 9×13‑inch baking dish.
Prepare Rhubarb Base
Spread chopped rhubarb evenly in the baking dish. Sprinkle with granulated sugar and drizzle lemon juice over the top.
Make Batter
In a mixing bowl, cream butter and brown sugar until fluffy. Beat in egg and vanilla.
Whisk flour, baking powder, and salt together. Add dry ingredients alternately with milk, mixing until smooth.
Assemble Pudding
Pour batter over rhubarb. In a saucepan, combine corn syrup and heavy cream, heating gently until smooth. Pour over batter.
Bake
Bake 45–50 minutes, until golden and bubbling. The rhubarb will soften and the pudding will form a sticky, caramel‑like sauce underneath.
Cool & Serve
Let cool slightly before serving. Best enjoyed warm with whipped cream or vanilla ice cream.
Time & Yield
Prep Time: 20 minutes
Bake Time: 45–50 minutes
Total Time: ~1 hour 10 minutes
Yield: 8 servings
Tips & Tricks
Balance tartness: Adjust sugar depending on rhubarb’s natural acidity.
Extra flavor: Add a pinch of cinnamon or cardamom to the batter.
Texture boost: Mix chopped nuts into the topping for crunch.
Storage: Refrigerate leftovers up to 3 days; reheat gently before serving.
Variations
Strawberry Rhubarb Pudding: Add sliced strawberries for a sweeter twist.
Coconut Cream Version: Replace heavy cream with coconut cream for a tropical note.
Mini Puddings: Bake in ramekins for individual servings.
Serving Suggestions
Serve warm with vanilla ice cream or custard.
Garnish with fresh mint leaves for a refreshing finish.
Drizzle with caramel sauce for extra indulgence.
FAQs
Q: Can I use frozen rhubarb?
A: Yes, thaw and drain well before baking.
Q: Can I reduce sugar?
A: Absolutely — the tart rhubarb balances nicely even with less sugar.
Q: Can I make this ahead?
A: Yes, bake and refrigerate. Reheat before serving for best texture.
Conclusion
This Sticky Rhubarb Pudding Delight is tangy, sweet, and irresistibly sticky — a dessert that feels both rustic and elegant. With its bubbling rhubarb base and creamy pudding topping, it’s a seasonal treat that will win hearts at any table.