Ingredients
Scale
- 450g fresh rhubarb, trimmed and chopped into 2cm pieces
- 100g granulated sugar (for rhubarb)
- 2 tablespoons water (for rhubarb)
- 125g unsalted butter, softened
- 125g granulated sugar (for batter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 180g all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 120ml whole milk
- 50g light brown sugar (for sticky topping)
- 50ml hot water (for sticky topping)
Instructions
- Preheat your oven to 180°C (350°F). Lightly grease a 20x20cm (8×8 inch) baking dish.
- Prepare the rhubarb layer: In a medium saucepan, combine the chopped rhubarb, 100g granulated sugar, and 2 tablespoons of water. Cook over medium heat for 5-7 minutes, stirring occasionally, until the rhubarb begins to soften but still holds its shape. Spread the softened rhubarb evenly over the bottom of your prepared baking dish.
- Make the pudding batter: In a large mixing bowl, cream together the softened butter and 125g granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and pinch of salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Spoon the pudding batter gently over the rhubarb layer in the baking dish, spreading it evenly to cover.
- Prepare the sticky topping: In a small bowl, dissolve 50g light brown sugar in 50ml hot water. Carefully pour this mixture evenly over the top of the pudding batter.
- Bake for 30-35 minutes, or until the pudding is golden brown, risen, and a skewer inserted into the sponge (not the rhubarb layer) comes out clean. The sauce will bubble up around the edges and create a delicious sticky layer at the bottom.
- Remove from the oven and let it rest for 5-10 minutes before serving. Serve warm with a dollop of vanilla ice cream, custard, or fresh cream.
Notes
For extra flavor, consider adding a pinch of ground ginger or cinnamon to the rhubarb layer. If fresh rhubarb isn’t available, you can use frozen rhubarb – no need to thaw it first, just add it to the saucepan and cook a few minutes longer. This pudding is best served warm; leftovers can be gently reheated in the microwave or oven. Adjust the sugar quantity based on the tartness of your rhubarb and your personal preference for sweetness. For an even richer sauce, you can add 1 tablespoon of butter to the hot water and brown sugar mixture before pouring it over the batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British Homestyle
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 45g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg