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
Scale
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 the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with non-stick spray and set aside.
Chop enough rhubarb to measure 3 cups, then spread it evenly across the bottom of the prepared dish. - In a mixing bowl, whisk together the flour, sugar, and baking powder.
Add the milk and melted butter, stirring until the batter is smooth and well combined. - Pour the batter evenly over the rhubarb layer.
In a separate bowl, whisk together the powdered sugar and cornstarch, then sprinkle it evenly over the batter.
Carefully pour the water over the top without stirring. - Bake for 1 hour, or until set and golden on top.
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
- Category: Dessert