Description

A self-saucing baked rhubarb pudding with a golden crust, fluffy sponge, and a sticky caramel-like fruit sauce underneath. Perfect for spring desserts.

Ingredients

Scale

1 lb fresh rhubarb stalks, trimmed and cut into 2 cm pieces
2 tbsp light brown sugar (for macerating rhubarb)
1.5 cups all-purpose flour
1 tsp baking powder
0.5 tsp salt
0.75 cup light brown sugar (for batter)
0.5 cup unsalted butter, melted and cooled
1 large egg, room temperature
0.5 cup whole milk or oat milk
1 tsp pure vanilla extract
0.5 cup granulated sugar (for topping)
1.25 cups boiling water
Optional: powdered sugar for dusting
Optional: Greek yogurt or light cream for serving

Instructions

Preheat oven to 350°F (175°C) and grease a 9-inch baking dish or ramekins.
Toss diced rhubarb with 2 tbsp brown sugar and let macerate for 15 minutes.
Whisk flour, baking powder, and salt in a large bowl.
In another bowl, whisk melted butter, remaining brown sugar, egg, milk, and vanilla.
Combine wet and dry ingredients gently without overmixing.
Spread rhubarb evenly in the baking dish.
Spoon batter over rhubarb and smooth into an even layer.
Sprinkle granulated sugar evenly over the batter.
Carefully pour boiling water over the back of a spoon onto the batter.
Bake for 40–45 minutes until golden brown and bubbling at the edges.
Let rest for 10 minutes before serving.
Dust with powdered sugar and serve warm with yogurt or cream.

Notes

Ensure rhubarb leaves are removed as they are toxic. Dice rhubarb evenly to prevent soggy texture. Oven must be fully preheated to set the sponge properly. Use rolling boiling water for proper self-saucing effect. Store leftovers in the fridge for up to 3 days. Reheat in oven covered with foil at 300°F (150°C). This pudding is not suitable for freezing. You can substitute rhubarb with tart apples or plums when out of season.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 serving