Description
A simple recipe for a warm, sweet, and tart baked pudding featuring rhubarb.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup milk
- 1 cup chopped fresh or frozen rhubarb
- 1/2 cup packed light brown sugar
- 1/4 cup hot water
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease an 8×8 inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the egg until combined. Mix in the milk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Spread the batter evenly into the prepared baking dish.
- Scatter the chopped rhubarb over the batter.
- In a small bowl, mix the brown sugar with the hot water until the sugar dissolves, creating a syrup.
- Pour the brown sugar syrup evenly over the rhubarb and batter.
- Bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
- Let the pudding cool slightly before serving.
Notes
- Serve warm with vanilla ice cream or heavy cream.
- If using frozen rhubarb, do not thaw before using.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 25
- Sodium: 150
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 2
- Protein: 4
- Cholesterol: 55
Keywords: rhubarb pudding, baked dessert, sweet rhubarb, fruit pudding, cinnamon dessert