Thanks for sharing! Here’s a clean, formatted version of your Warm Rhubarb Pudding recipe:
Warm Rhubarb Pudding
Prep Time: 20 minutes
Bake Time: 45–50 minutes
Total Time: ~1 hour 10 minutes
Servings: 6–8
Difficulty: Easy
Type: Warm Dessert
Best served with: Custard, vanilla ice cream, or whipped cream
Ingredients
For the Rhubarb Base:
3 cups chopped fresh rhubarb (about 4–5 stalks)
¾ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch (optional, for thickening)
For the Pudding Batter:
½ cup (1 stick) unsalted butter, softened
½ cup packed brown sugar
¼ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup whole milk or buttermilk
Optional Sticky Topping:
½ cup brown sugar
¼ cup heavy cream or milk
2 tablespoons butter
Instructions
Step 1: Preheat & Prepare
Preheat oven to 350°F (175°C).
Grease a 9×9″ or 8×10″ ovenproof baking dish.
Step 2: Prepare the Rhubarb Layer
In a bowl, mix rhubarb with sugar, lemon juice, and optional cornstarch.
Spread evenly in the baking dish.
Step 3: Make the Pudding Batter
Cream together butter, brown sugar, and granulated sugar until fluffy.
Beat in eggs one at a time, then add vanilla.
In a separate bowl, whisk together flour, baking powder, and salt.
Add dry ingredients to the creamed mixture, alternating with milk.
Spoon batter gently over rhubarb and smooth the top.
Step 4: Optional Sticky Topping
In a small saucepan, melt brown sugar, cream, and butter over medium heat.
Drizzle over batter — it will seep and caramelize during baking.
Step 5: Bake
Bake for 45–50 minutes until golden on top and a toothpick comes out clean.
Rhubarb should be bubbling at the edges, and the cake will look slightly sunken in spots.
Step 6: Cool & Serve
Cool for 10–15 minutes before serving.
Serve warm in bowls or sliced squares.
Best Enjoyed With:
Warm vanilla custard
Vanilla bean ice cream
Lightly whipped cream
Storage & Reheating
Fridge: Cover and store for up to 3 days.
Reheat: Microwave or warm in the oven until heated through.
Nutritional Information (Per Serving — Approx. 1/8 of pudding)
Calories: 330
Fat: 15 g
Carbohydrates: 45 g
Sugars: 32 g
Protein: 4 g
Fiber: 2 g
Sodium: 180 mg
