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There is something truly magical about the Irresistibly Gooey Baked Sticky Rhubarb Pudding Delight Recipe. This dessert combines the tangy brightness of rhubarb with a rich, caramel-kissed pudding topping that is so gooey and comforting you’ll find yourself making it again and again. Every bite feels like a warm hug wrapped in sweet, sticky goodness that’s perfectly balanced by the tartness of fresh rhubarb. It’s a show-stopping dish that’s both nostalgic and refreshingly unique, making it a must-try for anyone who loves desserts that combine texture, flavor, and a little bit of indulgence.
Ingredients You’ll Need
All the ingredients for this recipe are simple, straightforward, and easy to find, yet each plays a crucial role in achieving that perfect combination of flavors and textures. From the tangy rhubarb to the rich, buttery batter and creamy topping, every ingredient is essential for creating the delightful gooeyness that defines this pudding.
- 4 cups chopped rhubarb: The star fruit providing that signature tartness and vibrant color.
- 1 cup granulated sugar: Sprinkled on the rhubarb to sweeten and draw out its juices.
- 1 tablespoon lemon juice: Adds brightness and balances the sweetness beautifully.
- 1/2 cup unsalted butter, softened: Creates that wonderfully rich, tender crumb in the pudding layer.
- 1 cup brown sugar, packed: Brings depth and a sticky caramel flavor to the topping.
- 1 teaspoon vanilla extract: Infuses warmth and aromatic sweetness into the batter.
- 1 large egg: Binds everything together for a light but structured texture.
- 1 1/2 cups all-purpose flour: The base of the pudding, providing structure without heaviness.
- 1 teaspoon baking powder: Gives the pudding lift and fluffiness.
- 1/2 teaspoon salt: Enhances all the flavors and balances sweetness.
- 1 cup milk: Moisturizes the batter for a soft, tender finish.
- 1/2 cup heavy cream: Combined with corn syrup to create that luscious gooey topping.
- 1/4 cup light corn syrup: Ensures perfect sticky caramelization as the pudding bakes.
How to Make Irresistibly Gooey Baked Sticky Rhubarb Pudding Delight Recipe
Step 1: Prepare the Rhubarb Base
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. Spread the chopped rhubarb evenly across the dish, then sprinkle granulated sugar and lemon juice over the fruit. Letting it sit to macerate is key—it softens the rhubarb and concentrates its flavor, so you get that wonderful tangy sweetness right from the bottom layer of your pudding.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, brown sugar, and vanilla extract until the mixture is light and fluffy. This step is where the magic begins—the air beaten in here helps create that soft, tender crumb that contrasts wonderfully with the sticky bottom layer. Next, beat in the egg fully to bind the ingredients perfectly.
Step 3: Combine the Dry Ingredients and Batter
Whisk the flour, baking powder, and salt together in a separate bowl. Gradually incorporate this dry mixture into the butter and sugar beat, alternating with milk. Be careful not to overmix – you want to maintain the batter’s lightness so your pudding stays delicate and fluffy rather than dense.
Step 4: Layer and Pour the Gooey Topping
Pour the batter evenly over the rhubarb layer in your baking dish. Then, gently heat the heavy cream and light corn syrup in a small saucepan until warm. Pour this warm syrupy mixture right over the batter before baking; it might look strange at first, but as it bakes, it sinks down creating that irresistible gooey sticky layer that makes this pudding so unforgettable.
Step 5: Bake to Perfection
Bake your pudding for 45 to 50 minutes until the top is gloriously golden brown and a toothpick inserted into the center comes out clean. If you want to take it over the top, pop it under the broiler for 1 to 2 minutes to achieve extra caramelization—just make sure to watch it closely so it doesn’t burn. Let it cool for a little while to let the pudding set and the flavors meld before scooping out your delicious creation.
How to Serve Irresistibly Gooey Baked Sticky Rhubarb Pudding Delight Recipe
Garnishes
This pudding shines beautifully on its own, but garnishing with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream adds an extra layer of luscious creaminess. Fresh mint leaves or a dusting of powdered sugar can add a pretty touch and a hint of freshness.
Side Dishes
Pairing this pudding with a simple fruit salad or a lightly sweetened custard can round out your dessert course with contrasting textures and flavors. A hot cup of tea or a rich coffee makes a perfect companion that highlights the pudding’s tangy sweetness and gooey richness.
Creative Ways to Present
For a fun twist, try serving the pudding in individual ramekins or small mason jars for a charming, rustic look. You can also layer leftover pudding with fresh berries in a trifle glass for an inviting, elegant dessert centerpiece that grabs attention at any gathering.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your pudding tightly with plastic wrap or foil and store it in the refrigerator. It will keep well for 3 to 4 days without losing its delightful gooey texture and flavor, making it an excellent make-ahead dessert.
Freezing
This pudding freezes well if you want to save some for later. Wrap it securely in airtight containers or heavy-duty freezer bags. When frozen, it can last up to two months without significant loss of taste or texture—perfect for prepping desserts ahead of time.
Reheating
To bring your leftovers back to life, warm the pudding gently in the oven at 325°F (160°C) for about 20 minutes until heated through. Avoid microwaving if possible, as the slow oven heat helps restore that gooey baked texture and ensures even warming throughout the pudding.
FAQs
Can I use frozen rhubarb instead of fresh?
Yes, frozen rhubarb works just fine! Just be sure to thaw and drain any excess liquid before using to avoid a soggy pudding. The flavor will still be delightfully tart and perfect for this recipe.
Is there a substitute for corn syrup?
If you don’t have light corn syrup, honey or maple syrup can be a suitable substitute. They will add a slightly different sweetness profile but will still create that sticky, gooey topping this recipe is famous for.
Can I make this pudding gluten-free?
Absolutely! Simply swap the all-purpose flour with a gluten-free flour blend that’s designed for baking. The texture might change slightly, but the pudding will still be delicious and comforting.
How do I know when the pudding is done baking?
Look for a golden-brown top and use a toothpick to check the center—it should come out clean, without wet batter. The gooey syrup underneath will still be soft, but the pudding layer should be set and slightly springy to touch.
Can I prepare this dessert in smaller portions?
Yes! You can halve or quarter the recipe for smaller batches. Just use a smaller baking dish and adjust the baking time accordingly, keeping an eye so it doesn’t over-bake.
Final Thoughts
If you’re searching for a dessert that feels like a warm and sticky hug, this Irresistibly Gooey Baked Sticky Rhubarb Pudding Delight Recipe is calling your name. It’s a comforting crowd-pleaser that’s surprisingly simple to make but incredibly satisfying to eat. I hope you give it a try soon—you might just find it becoming one of your all-time favorite desserts the way it did for me!
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Irresistibly Gooey Baked Sticky Rhubarb Pudding Delight Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This irresistibly gooey baked sticky rhubarb pudding delight combines tart rhubarb with a sweet, tender cake topped with a luscious caramel-like sauce. Perfectly balanced and easy to prepare, this dessert is a comforting classic that bakes into a warm, golden treat with a sticky, fruit-filled base.
Ingredients
Rhubarb Layer
- 4 cups chopped rhubarb
- 1 cup granulated sugar
- 1 tablespoon lemon juice
Cake Batter
- 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
Syrup Topping
- 1/2 cup heavy cream
- 1/4 cup light corn syrup
Instructions
- Prepare the Rhubarb: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Spread the chopped rhubarb evenly in the dish, then sprinkle the granulated sugar and lemon juice over it. Let the mixture sit to macerate, enhancing the rhubarb’s flavor and softening its texture.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter, brown sugar, and vanilla extract until the mixture becomes light and fluffy. Beat in the egg until fully incorporated, then set this batter mixture aside.
- Mix Dry Ingredients and Combine: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the butter batter alternating with the milk, folding gently until just combined to keep the batter airy and light.
- Assemble the Batter and Syrup: Carefully pour the prepared batter over the rhubarb layer in the baking dish, spreading it evenly. In a small saucepan over medium heat, warm the heavy cream and light corn syrup together until heated through. Pour this warm syrup evenly over the batter; it will seep down during baking to create a sticky, luscious sauce.
- Bake and Finish: Place the dish in the oven and bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the cake comes out clean. For additional caramelization, broil for 1–2 minutes but watch carefully to prevent burning. Let the pudding cool slightly before serving to allow the sticky sauce to set.
Notes
- For best results, use fresh rhubarb and chop into uniform pieces for even cooking.
- Allowing the rhubarb to macerate with sugar and lemon juice softens it and intensifies flavor.
- The pouring of warm syrup over the batter is critical to achieve the signature gooey texture.
- Watch closely if using the broiler to caramelize to avoid burning the top.
- This dessert is delicious served warm, optionally with vanilla ice cream or whipped cream.
