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Lyna Recipes

The Cozy Rhubarb Dessert Everyone Scoops Twice

Soft baked strawberry rhubarb pudding dessert with jammy fruit filling and creamy vanilla pudding topping.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

For the Fruit Layer:
  • * 3 cups rhubarb chopped
  • * 2 cups strawberries chopped
  • * 3/4 cup granulated sugar
For the Pudding Batter:
  • * 1 cup all-purpose flour
  • * 1/2 cup granulated sugar
  • * 1 1/2 teaspoons baking powder
  • * 1/4 teaspoon salt
  • * 1 cup whole milk
  • * 1/4 cup butter melted
  • * 2 large eggs
  • * 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 350°F and lightly grease a 9x13-inch baking dish.
  2. Spread rhubarb and strawberries evenly into the baking dish and sprinkle with sugar.
  3. In a medium bowl, whisk flour, sugar, baking powder, and salt together.
  4. Add milk, melted butter, eggs, and vanilla extract and whisk until smooth.
  5. Pour batter evenly over the fruit mixture.
  6. Bake for 40-45 minutes until lightly golden on top and mostly set in the center.
  7. Cool for 15 minutes before serving.

Notes

Store leftovers refrigerated for up to 4 days. Fresh rhubarb works best, but frozen rhubarb can be used if thawed and drained well first. The pudding texture stays soft after baking and thickens slightly as it cools.