Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or 8 individual ramekins.
- Prepare the Caramelized Rhubarb Layer: In a medium heavy-bottomed saucepan, combine 1/2 cup unsalted butter, 1 cup granulated sugar, and 1/4 cup water. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture begins to simmer.
- Continue to cook without stirring too much, swirling the pan occasionally, until the caramel turns a rich amber color. This usually takes about 5-8 minutes. Be careful not to burn it.
- Once the caramel is amber, immediately remove from heat and carefully stir in the chopped rhubarb and 1 teaspoon vanilla extract. The caramel will seize up initially, but as you stir, the heat from the pan and rhubarb will help it loosen.
- Pour the hot rhubarb caramel mixture evenly into the bottom of your prepared baking dish or divide among the individual ramekins. Set aside.
- Prepare the Pudding Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, cream together 1/2 cup softened unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
- Spoon the pudding batter evenly over the caramelized rhubarb layer in the baking dish or ramekins. Gently spread it to cover the rhubarb completely.
- Bake for 30-35 minutes for a 9×13-inch dish, or 20-25 minutes for individual ramekins, or until a wooden skewer inserted into the center of the pudding comes out clean. The top should be golden brown and spring back when lightly touched.
- Once baked, remove the pudding from the oven and let it cool in the dish on a wire rack for 10-15 minutes. This cooling period is crucial for the caramel to set slightly and for easier inversion.
- To serve, carefully invert the pudding onto a serving platter (or individual plates for ramekins). If any rhubarb sticks to the bottom of the dish, gently scrape it out and place it back on top of the pudding. Serve warm.
Cooking Tips and Variations
For the best Caramelized Sticky Rhubarb Pudding, always use fresh, firm rhubarb. Avoid stalks that are limp or discolored, as they won’t provide the same vibrant flavor and texture. When preparing the rhubarb, be sure to trim off any leaves, as they are toxic. Cutting the rhubarb into even 1/2-inch pieces ensures that it cooks uniformly and softens beautifully in the caramel. When making the caramel, keep a close eye on it; it can go from perfect to burnt in a matter of seconds. A good trick is to have your rhubarb ready to go, so you can add it immediately once the caramel reaches the desired amber color, which helps stop the cooking process.
To ensure your pudding is perfectly moist and tender, avoid overmixing the batter. Overmixing develops the gluten in the flour too much, leading to a tough texture. Mix until just combined. If you don’t have buttermilk on hand, you can easily make your own by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling it with regular milk to the 1-cup mark. Let it sit for 5 minutes until it curdles slightly – this acidity is important for activating the baking soda and achieving a tender crumb.
For serving, this pudding is absolutely divine warm, especially with a dollop of vanilla bean ice cream, a spoonful of crème fraîche, or a generous pour of warm custard. The contrast of the hot pudding with cold accompaniments is heavenly. If you’re feeling adventurous, you can add a pinch of ground ginger or cinnamon to the pudding batter for an extra layer of warmth and spice that complements the rhubarb beautifully. For a mixed fruit variation, consider adding strawberries or sliced apples along with the rhubarb in the caramel layer. This recipe can also be made ahead of time and gently reheated. If baking in individual ramekins, consider serving them directly in the ramekins for a rustic presentation, rather than inverting.
Storage and Reheating
This Caramelized Sticky Rhubarb Pudding stores wonderfully, making it an excellent dessert to prepare in advance. Once completely cooled, cover the baking dish tightly with plastic wrap or transfer individual puddings to an airtight container. It can be stored at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. For longer storage, you can freeze the pudding. Wrap individual portions or the entire pudding (if in a freezer-safe dish) tightly in plastic wrap, then in aluminum foil. It will keep in the freezer for up to 2-3 months. Thaw frozen pudding overnight in the refrigerator before reheating.
To reheat, if serving a whole pudding, place it in an oven preheated to 300°F (150°C) for about 15-20 minutes, or until warmed through. If reheating individual portions, you can warm them in the microwave on medium power for 30-60 seconds, or until heated through, being careful not to overheat and dry them out. Reheating in the oven helps to keep the pudding moist and the caramel slightly gooey, while the microwave is a quick and convenient option for single servings. Always check that the center is warm before serving. A freshly reheated pudding with a scoop of melting ice cream is a truly comforting experience.
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb, but there are a few adjustments to consider. Do not thaw the rhubarb before adding it to the caramel, as it will release too much water and make the caramel watery. Add it directly from frozen to the hot caramel. You might need to cook the rhubarb in the caramel for a minute or two longer to account for the extra moisture and to ensure it softens properly. The overall baking time for the pudding might also increase slightly.
What if my caramel hardens when I add the rhubarb?
It’s completely normal for the hot caramel to seize up and harden when the cold rhubarb is added. Don’t worry! Just continue to stir gently over low heat. The residual heat from the pan and the moisture from the rhubarb will gradually melt the hardened caramel back into a syrupy consistency. Be patient and keep stirring until it smooths out again.
Can I make this pudding dairy-free or gluten-free?
Yes, with a few substitutions, you can adapt this recipe. For dairy-free, replace the butter with a good quality dairy-free butter substitute (stick form works best for baking) and use a dairy-free milk alternative (like almond or soy milk) with a tablespoon of lemon juice for the buttermilk. For gluten-free, use a 1:1 gluten-free all-purpose flour blend. Ensure your chosen blend contains xanthan gum, or add 1/2 teaspoon per cup of flour if it doesn’t, to help with the structure of the pudding.
My pudding stuck to the dish when I tried to invert it. What did I do wrong?
This usually happens if the dish wasn’t adequately greased and floured, or if the pudding wasn’t allowed to cool for the recommended 10-15 minutes before inverting. The brief cooling period allows the caramel to set slightly and helps the pudding release cleanly from the dish. If it sticks, don’t despair! Simply scoop out any stuck rhubarb caramel and place it back on top of the pudding on your serving plate. It will still taste delicious!