Baked Sticky Rhubarb Pudding

Why You’ll Love This Recipe

I absolutely love this pudding because it’s the perfect mix of comfort and sophistication. The rhubarb provides a tart freshness that’s balanced beautifully by the sweetness of brown sugar and the creamy richness from the milk and heavy cream. When baked, the pudding takes on a sticky, caramelized finish that’s absolutely irresistible. The texture is just right—soft, warm, and gooey. It’s the perfect way to enjoy rhubarb and would make a fantastic centerpiece for a springtime dinner or a comforting treat when you need something cozy.

Ingredients

• 3 cups (375 g) fresh rhubarb, sliced into 1-inch pieces

• ½ cup (100 g) granulated sugar

• 1 tablespoon fresh lemon juice

• 1 cup (240 ml) whole milk

• ½ cup (120 ml) heavy cream

• ½ cup (100 g) light brown sugar, packed
  (Hint: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Rhubarb: Preheat your oven to 350°F (175°C). In a medium bowl, combine the sliced rhubarb with granulated sugar and lemon juice. Toss well to coat the rhubarb evenly. Let the mixture sit for about 10 minutes to allow the rhubarb to release its juices.

2. Make the Pudding Base: In a separate bowl, whisk together the whole milk, heavy cream, and brown sugar until the sugar is fully dissolved. This creates a rich, creamy base for the pudding.

3. Assemble the Dessert: Grease a 9-inch square baking dish or a similar-sized dish. Spread the rhubarb mixture evenly in the bottom of the dish. Pour the milk and cream mixture over the top, ensuring that the rhubarb is mostly covered. Do not stir.

4. Bake: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the pudding is set but still slightly gooey in the center. You’ll know it’s done when the top is golden and slightly bubbling around the edges.

5. Cool and Serve: Let the pudding cool for a few minutes before serving. This dessert is best enjoyed warm, with a spoonful of whipped cream or a scoop of vanilla ice cream on the side.

Servings and Timing

This recipe serves about 6 people, depending on portion size. Prep time is around 15 minutes, and baking time takes about 40-45 minutes. This dessert is quick to prepare but feels like a decadent treat for a cozy evening.

Variations

This Baked Sticky Rhubarb Pudding is wonderfully versatile, and you can adjust it to your preferences:

• Add a Crunch: For added texture, sprinkle some chopped nuts, like walnuts or pecans, on top of the pudding before baking.

• Make It Sweeter: If you like a sweeter dessert, increase the amount of sugar, or top the pudding with a drizzle of caramel sauce before serving.

• Use Other Fruits: If you want to experiment, you can mix in or substitute some strawberries, apples, or pears with the rhubarb for a fruity twist.

Storage/Reheating

This pudding is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave for 20-30 seconds or place it back in the oven at a low temperature (around 300°F) for about 10 minutes to get it nice and warm again.

FAQs

Can I use frozen rhubarb for this recipe?

Yes, you can use frozen rhubarb! Just make sure to thaw and drain it well before using it in this recipe. This will prevent the dessert from becoming too watery during baking.

Can I make this dessert ahead of time?

You can make the pudding ahead of time and store it in the fridge once it’s cooled. It will hold up well for 1-2 days, and you can reheat it when ready to serve.

Can I substitute the heavy cream for something lighter?

Yes, you can substitute the heavy cream with whole milk or a dairy-free milk alternative, though the pudding will be less rich and creamy. If you want to keep it rich, you could also use a lighter cream like half-and-half.

Can I make this gluten-free?

Yes, this dessert is naturally gluten-free, as it doesn’t require any flour. Just make sure to use certified gluten-free ingredients if you’re particularly sensitive.

Can I add spices to this pudding?

Absolutely! A pinch of cinnamon or nutmeg can be added to the milk and cream mixture for extra warmth and flavor, or you could even sprinkle some over the top before baking.

Conclusion

This Baked Sticky Rhubarb Pudding is the ultimate comfort food for spring. The tart rhubarb pairs perfectly with the sweet, creamy pudding, and the caramelized top adds an extra layer of richness. Whether you’re hosting a dinner party or simply indulging in a cozy dessert, this rhubarb pudding is sure to be a crowd-pleaser. It’s warm, comforting, and the perfect way to enjoy fresh rhubarb in a dessert that feels like a hug in a bowl!