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
Scale
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.
