Description
Baked Sticky Rhubarb Pudding is a cozy, old-fashioned dessert with a sweet, gooey base and golden top. Try this simple recipe today!
Ingredients
3 cups fresh rhubarb, chopped
1 cup all-purpose flour
2/3 cup granulated sugar
1 tsp baking powder
1/3 cup milk
2/3 cup unsalted butter, melted
1 cup powdered sugar
1 tbsp cornstarch
1 cup water
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan.
Layer the rhubarb: Spread chopped rhubarb evenly across the bottom of the prepared pan.
Mix the batter: In a medium bowl, whisk together flour, granulated sugar, and baking powder. Stir in milk and melted butter until a smooth batter forms.
Pour and spread: Evenly pour the batter over the rhubarb, spreading gently with a spatula.
Create the topping: In a separate small bowl, whisk together powdered sugar and cornstarch. Sprinkle this dry mix evenly over the batter.
Add water: Slowly pour 1 cup of water over the entire surface without stirring.
Bake: Transfer to the oven and cook for 1 hour, or until the top is golden brown and the edges are bubbling.
Notes
Fresh or frozen rhubarb both work well.
Don’t stir after adding water; that creates the pudding layer.
Serve warm with ice cream or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 1 hour