Irresistible Baked Sticky Rhubarb Pudding Recipe You’ll Love

This Baked Sticky Rhubarb Pudding Recipe offers a perfect balance of tartness and sweetness, making it a delightful dessert for any occasion.

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Prep Time 15

Cook Time 45

Cooling Time 10

Total Time 1 10

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pudding

4 cups Rhubarb Feel free to substitute with strawberries or peaches
1 cup Granulated Sugar Adjust sweetness as needed
1/2 cup Powdered Sugar Texture and sweetness enhancer
2 tablespoons Cornstarch Essential for thickening
1/4 cup Butter Can reduce for a lighter dessert
2 cups Water Room temperature or boiling works well

Equipment

8x8 inch baking dish
Microwave or stovetop for melting butter

Method

Steps for Baking

Preheat your oven to 350°F (175°C) and set aside your baking dish.
Lightly grease the baking dish to prevent sticking.
Layer the chopped rhubarb in the dish, sprinkle with granulated sugar, dust with powdered sugar and cornstarch.
Pour the water evenly over the layered mixture.
Drizzle melted butter over the top.
Bake for 30-45 minutes until the top is golden brown.
Let it cool slightly for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 40gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 300mgFiber: 2gSugar: 20gVitamin A: 350IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

Serve with whipped cream or vanilla ice cream for the perfect finishing touch.

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