BAKED STICKY RHUBARB PUDDING 🍮
Ingredients:
1. 2 ½ cups chopped fresh rhubarb (about 3-4 stalks)
2. 1 cup all-purpose flour
3. ¾ cup granulated
sugar
4. 1 tsp baking powder
5. ¼ tsp salt
6. ½ cup milk
7. ¼ cup unsalted butter, melted
8. 1 tsp vanilla extract
For the Topping:
1. 1 cup powdered sugar
2. 1 tbsp cornstarch
3. 1 ¼ cups hot water
Equipment You’ll Need:
- 9-inch square baking pan (ceramic or glass works best)
- Two mixing bowls (one for batter, one for topping)
- A whisk or spoon
- Measuring cups and spoons
- Optional but handy: a kitchen scale for precise measuring
Directions:
1. Preheat the Oven:
1.1. Preheat your oven to 350°F (175°C). Grease your baking dish with butter or oil spray.
2. Layer in the Rhubarb:
2.1. Chop the rhubarb into ½-inch pieces and spread them evenly in the baking dish.
3. Make the Batter:
3.1. In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt.
3.2. In another bowl, mix milk, melted butter, and vanilla.
3.3. Combine the wet and dry ingredients, stirring until just combined. Do not overmix. The batter should be smooth but slightly fluffy. Spoon it over the rhubarb.
4. Add the Topping:
4.1. In a small bowl, mix powdered sugar and cornstarch. Sprinkle it over the batter.
4.2. Slowly pour the hot water over the top, pouring it gently over the back of a spoon to maintain the layers.
5. Bake:
5.1. Bake the pudding in the preheated oven for about 45-50 minutes, or until the top is golden and the rhubarb is tender.
5.2. Allow the pudding to cool slightly before serving.
Enjoy your warm and comforting Baked Sticky Rhubarb Pudding!
Baked Sticky Rhubarb Pudding is a wonderful way to showcase the tartness of fresh rhubarb, making it a fantastic dessert choice for any season. Rhubarb’s tartness pairs beautifully with the sweetness of the batter and topping, creating a balanced flavor profile that is comforting and satisfying. You might want to serve this pudding warm, drizzled with cream or ice cream for an extra indulgent treat. When selecting rhubarb, look for firm, vibrant stalks with a rich color. They should be crisp and free from any signs of wilting or softness. Store fresh rhubarb in the refrigerator, and use it within a week for the best taste and texture. This pudding not only tastes great but is also super easy to make, making it an excellent recipe for novice and experienced bakers alike. For those looking to innovate, you can experiment with additional flavorings, such as adding lemon zest to the batter or incorporating spices like cinnamon or nutmeg. This versatility means you can make this dish your own, pleasing a variety of palates. Don’t forget, the baking time may vary depending on your oven and the size of your baking dish. Always check for doneness by ensuring the top is golden and firm to the touch. Have fun making this Baked Sticky Rhubarb Pudding, and share it with those you love!