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Baked Sticky Rhubarb Pudding

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A decadent dessert combining the tartness of rhubarb with a warm, sweet pudding that is sure to impress.

Ingredients

Scale
  • 3 cups rhubarb, diced
  • 1 cup all-purpose flour
  • 2/3 cup granulated sugar
  • 1/3 cup milk
  • 2/3 cup butter, melted and slightly cooled
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1 tablespoon cornstarch
  • 1 cup water

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Grease a 9-inch square pan.
  3. Pour the diced rhubarb into the bottom of the prepared pan.
  4. In a mixing bowl, combine flour, granulated sugar, milk, melted butter, baking powder, salt, and vanilla extract. Stir until smooth.
  5. Pour the batter evenly over the rhubarb layer in the pan.
  6. In a separate bowl, combine powdered sugar and cornstarch. Sprinkle this mixture over the pudding layer.
  7. Carefully pour the water over the top; do not stir.
  8. Bake for 1 hour, or until the top is golden brown and a toothpick comes out clean.
  9. Remove from the oven, allow to cool slightly, and serve warm with whipped cream or ice cream.

Notes

Ensure your rhubarb is fresh for the best flavor and texture. Leftovers can be stored in an airtight container in the fridge for up to three days.

Nutrition

Find it online: https://easyumrecipes.com/baked-sticky-rhubarb-pudding/