Description
This warm, gooey baked pudding features tart rhubarb and a sweet brown sugar custard. A comforting spring dessert that’s gluten-free, easy to make, and totally satisfying.
Ingredients
3 cups (375 g) fresh rhubarb, chopped
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
Instructions
Preheat oven to 350°F (175°C).
Toss rhubarb with granulated sugar and lemon juice. Let sit 10 minutes.
In a bowl, whisk together milk, cream, and brown sugar until dissolved.
Grease a 9-inch baking dish. Spread rhubarb evenly in bottom.
Pour milk mixture over rhubarb—do not stir.
Bake 40–45 minutes, until top is golden and edges are bubbling.
Cool slightly before serving warm with whipped cream or ice cream.
Notes
Add chopped nuts before baking for crunch.
Mix in strawberries or apples for variety.
Drizzle with caramel for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
