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Recipe By: Cookin
Baked Sticky Rhubarb Pudding
Ingredients
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- Rhubarb (diced): 3 cups
- All-purpose flour: 1 cup
- Granulated sugar: 2/3 cup
- Milk: 1/3 cup
- Butter (melted and slightly cooled): 2/3 cup
- Baking powder: 1 tsp
- Salt: 1/4 tsp
- Vanilla extract: 1/2 tsp
- Powdered sugar: 1 cup
- Cornstarch: 1 tbsp
- Water: 1 cup
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Directions
Preheat Oven:
- Preheat your oven to 350°F.
- Grease a 9-inch square baking pan.
Prepare the Rhubarb:
- Pour the chopped rhubarb into the bottom of the prepared baking pan.
Make the Batter:
- In a mixing bowl, combine the flour, granulated sugar, milk, melted butter, baking powder, salt, and vanilla extract.
- Stir until smooth.
- Pour the batter over the rhubarb and spread evenly.
Prepare the Topping:
- In another bowl, combine the powdered sugar and cornstarch.
- Scoop the mixture evenly over the rhubarb and batter mixture.
- Pour the water over the top.
Bake:
- Bake for 1 hour.
- Remove from the oven and let cool.
Serve:
- Serve warm, topped with whipped cream or ice cream.
- Refrigerate leftovers.
- This non-traditional Baked Sticky Rhubarb Pudding is an easy and delightful dessert, perfect for spring and summer. The crispy top layer complements the creamy, sweet, and tart rhubarb underneath, making it a family favorite. Enjoy!
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