Description
A deliciously moist baked sticky rhubarb pudding that balances tartness and sweetness.
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
- Preheat your oven to 350°F (175°C).
- In a bowl, combine rhubarb, granulated sugar, and flour.
- Add milk, melted butter, baking powder, salt, and vanilla extract. Mix well.
- Pour the mixture into a greased baking dish.
- In another bowl, whisk together powdered sugar, cornstarch, and water.
- Pour the sugar mixture over the pudding mixture in the baking dish.
- Bake for 40-45 minutes until the top is golden brown.
- Let it cool slightly before serving.
Notes
- Serve warm with ice cream or whipped cream.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Baked Sticky Rhubarb Pudding, Rhubarb Dessert, Pudding Recipe