How do I prevent my baked rhubarb pudding from becoming runny or soggy?

To prevent your baked sticky rhubarb pudding recipe from becoming runny, start by lightly salting cut rhubarb pieces and letting them drain for 15 minutes before use. Moreover, this technique removes excess moisture while concentrating the fruit's flavor. Additionally, ensure your oven temperature is accurate and avoid opening the door frequently during baking. Furthermore, the proper ratio of flour to liquid in the batter creates structure that supports the fruit without becoming dense.

Can I use frozen rhubarb in a baked sticky rhubarb pudding recipe?

Yes, frozen rhubarb works wonderfully in this baked sticky rhubarb pudding recipe ! However, thaw the rhubarb completely and drain excess liquid before using. Consequently, frozen rhubarb releases more moisture than fresh, so you may need to add an extra tablespoon of flour to the batter. Moreover, pat the thawed rhubarb dry with paper towels to prevent excess moisture from affecting the pudding's texture. Therefore, with these simple adjustments, frozen rhubarb produces excellent results.

What are the best serving suggestions and storage tips for baked sticky rhubarb pudding?

This baked sticky rhubarb pudding recipe is best served warm with vanilla ice cream, fresh cream, or custard. Additionally, the pudding stores well in the refrigerator for up to four days when covered tightly. Furthermore, reheat individual portions in the microwave for 30-45 seconds or warm the entire dish in a 160°C oven for 10-15 minutes. Moreover, the pudding can be frozen for up to three months and reheated from frozen with excellent results.

What are some common ingredient substitutions or variations for baked sticky rhubarb pudding?

This versatile baked sticky rhubarb pudding recipe accommodates many substitutions! Consequently, you can replace regular milk with plant-based alternatives like oat or almond milk. Moreover, gluten-free flour works well as a 1:1 substitution for regular flour. Additionally, coconut oil can replace butter for dairy-free versions, though this slightly changes the flavor profile. Furthermore, adding ginger, orange zest, or strawberries creates delicious flavor variations while maintaining the recipe's core structure.

Ultimate Baked Sticky Rhubarb Pudding Recipe: 7 Secrets for Perfect Results

Description

This ultimate baked sticky rhubarb pudding recipe transforms tart rhubarb into a heavenly comfort dessert with a lusciously sweet, sticky sauce that caramelizes beautifully during baking. Perfect for any occasion!

Ingredients

Scale

500g fresh rhubarb, cut into 2cm pieces

150g plain flour

200g caster sugar

100g brown sugar

125g unsalted butter, room temperature

250ml whole milk

2 large eggs

2 teaspoons baking powder

1 teaspoon vanilla extract

Pinch of salt

Extra butter for greasing

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Instructions

1. Preheat oven to 180°C (160°C fan). Grease a 23cm square baking dish with butter.

2. Wash and trim rhubarb, then cut into uniform 2cm pieces. Lightly salt and let drain for 15 minutes.

3. Cream butter and caster sugar in a large bowl until light and fluffy, about 3-4 minutes.

4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

5. In separate bowl, whisk together flour, baking powder, and salt.

6. Alternately add flour mixture and milk to butter mixture in three additions, beginning and ending with flour.

7. Arrange drained rhubarb pieces in prepared baking dish. Sprinkle evenly with brown sugar.

8. Pour batter over rhubarb layer, spreading gently to cover.

9. Bake for 35-45 minutes until golden brown and set. Top should spring back lightly when touched.

10. Cool for 5-10 minutes before serving. Serve warm with ice cream or cream.

Notes

For best results, use room temperature ingredients for easier mixing.

Frozen rhubarb can be substituted – thaw completely and drain excess liquid before using.

Pudding keeps refrigerated for up to 4 days and can be frozen for 3 months.

Reheat gently in microwave or low oven to restore sticky texture.

The brown sugar layer is essential for creating the signature sticky sauce.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 slice
Calories: 285
Sugar: 32g
Sodium: 180mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 5g
Cholesterol: 65mg