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This vibrant, gooey rhubarb treat packs both tang and sweetness into one cozy dish. Crack through its golden surface to discover a soft, syrupy center bursting with tender rhubarb pieces. Want a springtime showstopper that puts rhubarb front and center? Here you go.
I whipped this up after my mother-in-law handed me a pile of just-picked rhubarb. It vanished so fast I found myself making another batch the very next day for the kids.
Irresistible Ingredients
- Heavy cream: for making the syrupy layer so sticky and rich
- All-purpose flour: brings the cake texture together
- Large egg: holds everything together and adds a little fluff
- Light corn syrup: keeps the syrup smooth and shiny
- Salt: a little goes a long way to balance all that sweetness
- Broken-up rhubarb: stick with firm colorful stalks for a brighter taste
- Baking powder: gives the pudding a gentle lift
- Vanilla extract: adds warmth and depth
- Lemon juice: cuts through the sugar for a clean fresh flavor
- Brown sugar: packs in caramel-like notes for extra comfort
- Milk: makes the batter nice and smooth
- Unsalted butter: soft so it creams easily and adds richness
- Granulated sugar: gets that rhubarb all juicy and sweet under the cake
Simple Steps
- Bake and Dish Up:
- Bake until it’s golden and springs back just a little when you poke it and a toothpick comes out mostly clean. Give it a minute to cool so the syrup thickens up slightly before you scoop. Go for warm servings if you want all the gooey bits.
- Make Your Syrup:
- Gently warm the cream and corn syrup together—just melt them, don’t boil. Slowly pour over the pudding batter in the pan. It’ll look like it’s pooling, but that’s what makes the bottom extra sticky as it bakes.
- Layer it Up:
- Spread that batter right on top of your waiting rhubarb. Smooth it out edge to edge for even baking. You want cake in every spoonful.
- Combine the Dry & Wet Stuff:
- Whisk together flour, baking powder, and salt. Add these gradually to the butter mix, swapping with milk in between. Start and end with your dry mix. Mix it up just until you don’t see any dry spots.
- Start with Rhubarb:
- Chop the rhubarb into chunks so it bakes up evenly. Lay them in the greased dish, toss on the granulated sugar, and pour over the lemon juice. Let it sit a bit so the rhubarb gets juicy at the bottom.
- Batter Time:
- Cream your buttery blend of soft butter, brown sugar, and vanilla until it’s pale and a little fluffy. Beat in the egg until everything is totally smooth.
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Good to Know
- Rhubarb is naturally tart and works perfectly with sweet brown sugar caramel flavor
- You can prep this ahead and just warm it up when you’re craving some
- Bring it to a potluck—it always disappears fast
The way that crisp crust hides neon pink rhubarb is my favorite part. My family lines up for spoonfuls straight from the oven every spring.
Storing Made Easy
Pop leftovers in the fridge covered—they’ll stay good for three days. Reheat single scoops in the microwave. Add a bit of milk or cream before zapping it to keep things saucy.
Swaps and Options
All out of rhubarb? Tart apples with your favorite berries are a fun stand in. Low on light corn syrup? Try golden syrup or maple for a flavor twist. Need it gluten free? Gluten free flour blends swap in easily—look for one that has xanthan gum for the best texture.
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Ways to Enjoy
It’s best warm with a scoop of vanilla ice cream or soft clouds of whipped cream. Go with lemon or orange whip for a pop of citrus. Cold leftovers? Awesome with a spoonful of Greek yogurt for breakfast.
A Little Backstory
These kinds of rhubarb puddings are classics from Britain and northern Europe, where rhubarb ushers in spring. For us, it’s the very first bake of garden season at home—nothing says spring more than this one landing on the kitchen table.
Frequently Asked Questions
- → What stops rhubarb from getting mushy?
Chop rhubarb in the same-size chunks and don't let it bake too long. Batter and topping cover the fruit enough to keep some bite.
- → Is it ok to use other fruits with rhubarb?
Sure thing. Strawberries and apples both go great and switch up the flavor along with the texture.
- → What's a good match with sticky rhubarb pud?
Serve warm with scoops of vanilla ice cream, whipped cream, or just pour over lots of thick cream for that rich feel.
- → Can you prep this in advance?
Yep, you can make it ahead, cool it down, then reheat so it's gooey and warm again when serving.
- → How do I tweak the sweet-tart flavor?
Just play with more or less sugar or lemon juice. Want it sweeter? A bit of extra brown sugar does the trick.