Rhubarb + Summer + Baking are three things that always remind me of my grandma Mott. Baking in the summer doesn’t always seem to go and often by the end of summer I am itching to bake something! Anything! I miss baking! After months of grilling, and salads and fresh, raw vegetables, (ALL of which I LOVE) I just miss baking.
If you are fortunate enough to have a rhubarb plant in your garden, then you might be having rhubarb coming out of you ears right about now. So we are here to help you out!
This recipe needs 5 cups of chopped rhubarb. Trim and wash your rhubarb stalks. If the stalks are extra thick, then slice them down the center before slicing.
Stir 1/2 – 3/4 cup white sure and 1 Tablespoon of lemon juice in with the rhubarb. This sugar will dissolve and will soften the rhubarb. When it is all baked, the sugar will combine with the rhubarb and create a light syrup that helps to sweeten the rhubarb slightly. We use 3/4 cup sugar. If you want to use less sugar, we recommend using at least a 1/2 cup in the step. Set aside while you make your batter.
Cream the butter and brown sugar. Mix in the eggs and vanilla extract. Set aside.
Measure the dry ingredients in a separate bowl. We recommend that you sift the dry ingredients together or at least use a whisk to combine them and smooth it out. Measure the milk separately. Add the milk and dry ingredients, alternating between the two, beginning and ending with the milk. Mix really well after each addition.
Pour the rhubarb with sugary liquid into a prepare baking dish. Spread out evenly. Next, carefully pour the batter over the rhubarb then, smooth it over. DO not mix or stir!
In a small saucepan measure in the half & half and the corn syrup. Whisk over medium-high heat till it simmers. Slowly and evenly pour over the batter. Be careful not to mix or stir.
Bake at 350 degrees for 50 minutes. The top will have this beautiful caramelized cracked top with the delicious baked rhubarb pudding on the bottom.
Definitely serve it up with some ice cream! Store the leftovers in the refrigerator, covered tightly. Warm the leftovers in the microwave for about 30 seconds per serving. It may eaten cold, but is definitely better warm!
If you love this recipe, then check out these others!
- Strawberry Rhubarb Crisp
- Raspberry Bread Pudding
- Peaches & Cream Croissant Pudding
- Rhubarb Custard Pie
- Blackberry Cobbler
- Rhubarb Custard Cream Bars
Rhubarb Pudding Cake
Equipment
- 9 x 13 baking dish
- Electric mixer or Stand mixer
Ingredients
Rhubarb Layer
- 5 cups rhubarb, chopped
- ½ – ¾ cup white sugar see notes
- 1 Tablespoon lemon juice
Pudding Layer
- ½ cup butter room temp
- 1 cup brown sugar
- 2 teaspoon vanilla extract
- 2 eggs
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cup 2% milk see notes
Caramelized Top
- ½ cup heavy cream
- ¼ cup light, white corn syrup
For service
- vanilla ice cream
Instructions
- Preheat the oven to 350 degrees
- Chop 5 cups of rhubarb. Stir in the white sugar and lemon juice. Set aside.
- In a mixing bowl, or in a stand mixer, cream the butter, brown sugar. Next, mix in the eggs and vanilla extract.
- In a separate bowl, measure in the flour, baking powder and salt.
- Measure out the milk. Add the milk and dry ingredients, alternating. Mix fully between each addition. Begin and end with the milk. *You can just dump it all in and mix it well. The alternating method is used to make the batter extra smooth.
- Prepare a 9 x 13 baking dish by lightly spraying or rubbing it down with a little oil.
- Pour the rhubarb, along with all the juices from the sugar, into the prepared baking dish.
- Pour the batter evenly over the rhubarb.
- In a small saucepan, measure in the half & half and the corn syrup. Whisk, over heat, occasionally until it comes to a simmer. Drizzle the hot liquid slowly and carefully over the batter layer. Do NOT smooth or mix at all.
- Place into the hot oven on a middle rack. Bake for 50 minutes.
- Let sit and cool for at least 10 minutes before serving it up with ice cream.