Description
A delicious sticky rhubarb pudding that is sweet and tangy.
Ingredients
Scale
- 3 cups of rhubarb, diced
- 1 cup all-purpose flour
- ⅔ cup white granulated sugar
- ⅓ cup milk
- ⅔ cup butter, melted and slightly cooled
- 1 teaspoon baking powder
- 1 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 diced rhubarb and granulated sugar. Let it sit for 15 minutes.
- In another bowl, mix flour, baking powder, and salt.
- Add melted butter, milk, and vanilla extract to the dry ingredients. Stir until combined.
- Pour the batter into a greased baking dish.
- Spread the rhubarb mixture over the batter.
- In a saucepan, combine water, cornstarch, and powdered sugar. Cook until thickened and pour over the pudding.
- Bake for 45 minutes or until golden brown.
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 piece
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Sticky Rhubarb Pudding