Baked Sticky Rhubarb Pudding (Print Version)
# Ingredients:
→ Sticky Topping
01 -
60 ml light corn syrup
02 -
120 ml heavy cream
→ Cake Batter
03 -
240 ml whole milk
04 -
1/2 teaspoon (3 g) salt
05 -
190 g all-purpose flour
06 -
1 teaspoon (5 g) baking powder
07 -
1 large egg
08 -
1 teaspoon (5 ml) vanilla extract
09 -
220 g light brown sugar, packed
10 -
115 g unsalted butter, softened
→ Fruit Layer
11 -
1 tablespoon (15 ml) freshly squeezed lemon juice
12 -
200 g granulated sugar
13 -
4 cups (approximately 500 g) rhubarb, chopped
# Instructions:
01 -
Let everything sit and cool off for a bit. Dish it up warm. If you want, add ice cream or some whipped cream on top.
02 -
Pour that warm creamy syrup over the cake batter in your dish. Bake in the oven 45–50 minutes. It'll get golden, and a toothpick poked in the center should come out clean.
03 -
Put corn syrup and cream in a little pot over medium. Heat gently—no boiling—just get it nice and warm.
04 -
Spread the batter over the rhubarb, smooth it out as best you can so it covers the whole top.
05 -
Keep adding the dry mix a bit at a time to the batter, switching it up with sips of milk. Stir till it looks smooth and even.
06 -
Mix salt, baking powder, and flour with a whisk in another bowl.
07 -
Grab a big bowl and beat together the soft butter, packed brown sugar, and splash of vanilla till it's fluffy and lighter. Now crack in the egg and mix until it's all one color.
08 -
Drop the rhubarb bits into your dish. Shake on the sugar and splash the lemon juice over everything. Set it aside for a sec.
09 -
Crank up your oven to 175°C. Grease up a baking dish (23 x 33 cm) so nothing sticks later.
# Notes:
01 -
Fresh rhubarb works best when you can get it. If you have frozen, thaw and squeeze out extra water before using.