Baked Sticky Rhubarb Pudding (Print Version)
# Ingredients:
→ Cake Batter
01 -
240 ml whole milk
02 -
1/2 teaspoon (3 g) salt
03 -
190 g all-purpose flour
04 -
1 large egg
05 -
1 teaspoon (5 g) baking powder
06 -
1 teaspoon (5 ml) vanilla extract
07 -
220 g light brown sugar, packed
08 -
115 g unsalted butter, softened
→ Sticky Topping
09 -
60 ml light corn syrup
10 -
120 ml heavy cream
→ Fruit Layer
11 -
1 tablespoon (15 ml) freshly squeezed lemon juice
12 -
200 g granulated sugar
13 -
4 cups (about 500 g) rhubarb, chopped
# Instructions:
01 -
Let everything rest for a bit so it’s not piping hot. Grab a scoop while it’s warm—vanilla ice cream or some whipped cream goes great with it.
02 -
Pour the warmed topping right over the batter. Slide the dish into the oven. It’ll take 45 to 50 minutes. You’re looking for a golden top and a toothpick that comes out almost clean from the center.
03 -
Get a small pan, gently warm up cream and corn syrup over medium. You just need them cozy, don’t let it boil.
04 -
Once your batter’s ready, pour it right over the rhubarb. Use a spatula to spread it evenly.
05 -
Add your dry mix into the butter batter bit by bit, swapping back and forth with the milk. Stir until all the lumps are gone.
06 -
Grab another bowl. Mix flour, baking powder, and salt so they’re blended.
07 -
In a big bowl, use a mixer to blend soft butter, brown sugar, and vanilla until nice and light. Toss in the egg, whip again until totally mixed.
08 -
Lay down the chopped rhubarb in your greased pan. Shake over the sugar, then drizzle with lemon juice. Push it aside for now.
09 -
Fire up the oven to 175°C. Butter up a 23 by 33 cm baking dish real good.
# Notes:
01 -
Fresh rhubarb’s top-notch if you can find it. Using frozen? Make sure it’s thawed and squeeze out extra water before using.