Cozy Rhubarb Pudding
Indulge in the comforting sweetness of Cozy Rhubarb Pudding, a delightful twist on a classic dessert that's perfect for cozy evenings or family gatherings. This recipe highlights the tangy brightness of fresh rhubarb, balanced beautifully with a soft, vanilla-infused sponge cake spiced with a hint of cinnamon. Quick to prepare in just 20 minutes, this dessert is baked to golden perfection, creating a warm, aromatic treat that pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Whether you're seeking a new way to enjoy rhubarb or craving a nostalgic baked dessert, this pudding promises to impress with its effortless charm and homely flavors.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 450 grams Rhubarb
- 150 grams Granulated sugar
- 85 grams Unsalted butter
- 100 grams All-purpose flour
- 1 teaspoon Baking powder
- 2 large Eggs
- 120 milliliters Whole milk
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
Instructions
Preheat the oven to 180°C (350°F) and lightly grease a medium-sized baking dish.
Wash the rhubarb and dice it into 1-inch pieces. Place the pieces evenly at the bottom of the prepared baking dish.
In a small bowl, sprinkle 50 grams of the granulated sugar over the rhubarb. Set aside.
In a mixing bowl, cream the remaining 100 grams of sugar with the butter until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined into a smooth batter.
Pour the batter evenly over the sugared rhubarb in the baking dish, spreading it with a spatula to ensure the rhubarb is fully covered.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center of the sponge comes out clean.
Let the pudding cool for 10-15 minutes before serving. Enjoy it warm, optionally with a dollop of cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 207 mg | 9% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 37.1 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 95 mg | 7% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 244 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
