Description
A comforting and nostalgic dessert that combines sweet and tart rhubarb with a fluffy pudding topping, perfect for any occasion.
Ingredients
Scale
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup light corn syrup
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Layer the chopped rhubarb in the prepared dish and sprinkle it with granulated sugar and lemon juice.
- Cream together the softened butter, brown sugar, and vanilla until fluffy. Incorporate the egg next.
- In a separate bowl, mix the flour, baking powder, and salt. Gradually combine these dry ingredients with the butter mixture, alternating with milk.
- Spread the batter over the rhubarb evenly.
- Warm the heavy cream and light corn syrup in a small saucepan, then pour it over the batter.
- Bake for 45-50 minutes until golden and a toothpick comes out clean. Let it cool slightly before serving warm.
Notes
Best served warm with vanilla ice cream or whipped cream. Leftovers can be stored in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 23g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: rhubarb pudding, dessert, baking, sweet-tart, comfort food