Baked Sticky Rhubarb Pudding
A comforting, old-fashioned dessert with tart rhubarb, a soft cake-like topping, and a sweet, sticky glaze. Best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Ingredients:
3 cups diced rhubarb
1 cup all-purpose flour
⅔ cup granulated sugar
⅓ cup milk
⅔ cup butter, melted and slightly cooled
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon vanilla extract
Topping:
1 cup powdered sugar
1 tablespoon cornstarch
1 cup water
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C).
Grease a 9-inch square baking dish.
2. Layer the Rhubarb:
Spread the diced rhubarb evenly over the bottom of the prepared baking dish.
3. Make the Batter:
In a medium bowl, mix together the flour, granulated sugar, milk, melted butter, baking powder, salt, and vanilla extract.
Stir until smooth and well combined.
Pour the batter evenly over the rhubarb.
4. Add the Topping:
In a small bowl, whisk together the powdered sugar and cornstarch.
Sprinkle this mixture evenly over the top of the batter.
Slowly pour the water over everything—do not stir.
5. Bake:
Bake for 1 hour, or until the pudding is set and golden on top.
Remove from the oven and allow to cool slightly.
6. Serve:
Serve warm with whipped cream or a scoop of vanilla ice cream.
Store any leftovers in the refrigerator.