Ingredients
Scale
- 3 cups chopped rhubarb (fresh or frozen)
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup brown sugar
- ½ cup milk
- ¼ cup unsalted butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup boiling water
- ½ cup brown sugar
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch baking dish or an 8×8 square pan.
- In the baking dish, toss together the chopped rhubarb, granulated sugar, lemon juice, and vanilla extract. Spread it out evenly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and brown sugar.
- In another bowl, combine the milk, melted butter, egg, and vanilla extract.
- Pour the wet ingredients into the dry and mix until just combined—don’t overmix.
- Spoon the batter over the rhubarb base. Use the back of the spoon to gently spread it—don’t worry if it doesn’t cover perfectly.
- Stir the brown sugar into the boiling water until dissolved. Slowly pour this mixture over the batter.
- Bake for 40–45 minutes, or until the top is golden and a toothpick inserted into the sponge comes out clean.
- Let it sit for 10–15 minutes so the sauce thickens. Serve warm with ice cream, whipped cream, or custard.
Notes
Store leftovers in the fridge for up to 4 days. Reheat individual portions in the microwave for 30–45 seconds until warm.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: rhubarb, pudding, sticky dessert, baked pudding