Description
A sweet and tangy dessert featuring baked rhubarb with a sticky topping.
Ingredients
Scale
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup light corn syrup
Instructions
- Preheat your oven to 350°F (175°C).
- Mix rhubarb, granulated sugar, and lemon juice in a bowl. Set aside.
- Cream butter, brown sugar, and vanilla extract in a separate bowl.
- Beat in the egg.
- Combine flour, baking powder, and salt in another bowl.
- Alternate adding the flour mixture and milk to the butter mixture, mixing until smooth.
- Spread the rhubarb mixture in a baking dish.
- Pour the batter over the rhubarb.
- Bake for 45 minutes or until golden.
- Heat heavy cream and corn syrup in a saucepan until warm.
- Drizzle the cream mixture over the baked pudding before serving.
Notes
- Serve warm for best taste.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 45g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Keywords: sticky rhubarb pudding, baked dessert, rhubarb recipe