This warm, gooey, buttery rhubarb pudding is the perfect balance of tangy and sweet, with a caramelized rhubarb topping and a fluffy vanilla sponge. Serve it with custard, ice cream, or whipped cream for the ultimate cozy treat!
Why You’ll Love This Recipe
✔ Easy one-bowl batter – No fancy techniques!
✔ Perfect for rhubarb season – Uses fresh or frozen rhubarb
✔ Sticky, saucy top – Almost like a reverse rhubarb crisp
✔ Great for dessert or brunch
Ingredients *(Serves 6-8)*
For the Rhubarb Layer
2 cups fresh rhubarb, chopped into ½-inch pieces
½ cup granulated sugar
1 tbsp lemon juice
For the Pudding Batter
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup milk
For Serving (Optional)
Vanilla ice cream
Custard sauce
Whipped cream
Step-by-Step Instructions
