Ingredients
Scale
- 400g rhubarb, chopped into small pieces
- 150g granulated sugar
- 200g self-raising flour
- 100g unsalted butter, softened
- 2 large eggs
- 200ml milk
- 1 tsp vanilla bean paste
- 1/2 tsp baking powder
Instructions
- Step 1: Preheat your oven to 180°C (350°F) and grease a baking dish or pudding basin with butter. Set aside.
- Step 2: In a mixing bowl, combine the chopped rhubarb with 50g of the granulated sugar. Allow it to sit for about 15 minutes to release some juices.
- Step 3: In another bowl, cream together the softened butter and the remaining sugar until light and fluffy. Then, add the eggs one at a time, mixing well after each addition.
- Step 4: Gradually sift in the self-raising flour and baking powder. Alternate adding the milk and vanilla bean paste while stirring until you achieve a smooth batter.
- Step 5: Fold in the sugared rhubarb gently into the batter, making sure not to overmix. Pour the mixture into the prepared baking dish and spread it evenly.
- Step 6: Bake in the preheated oven for approximately 30-35 minutes or until a skewer inserted in the center comes out clean. Let it cool for a few minutes before serving warm with custard or cream. Enjoy!
Notes
- For optimal storage, keep any leftover Baked Sticky Rhubarb Pudding in an airtight container in the refrigerator for up to 3 days to maintain its moist texture.
- When reheating, gently warm individual portions in the microwave for 20-30 seconds, or place in a preheated oven at 160°C (320°F) for about 10 minutes to prevent drying out.
- Serve this delicious pudding warm, drizzled with creamy custard or a dollop of whipped cream for a delightful contrast to the sticky rhubarb.
- To enhance the flavor, consider adding a pinch of cinnamon or nutmeg to the batter; it pairs wonderfully with the tartness of the rhubarb and adds an extra layer of warmth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 250
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Trans Fat: 0g
- Protein: 20g