Baked Sticky Rhubarb Pudding
This baked sticky rhubarb pudding is a delightful dessert featuring tender rhubarb and a rich, sweet sauce.
Equipment
- Baking dish
- Mixing bowl
Ingredients
For the Pudding
- 3 cups rhubarb, diced
- 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
For the Sauce
- 1 cup powdered sugar
- 1 tablespoon cornstarch
- 1 cup water
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking dish.
- In a mixing bowl, combine rhubarb, flour, granulated sugar, milk, melted butter, baking powder, salt, and vanilla extract. Mix until well combined.
- Pour the pudding mixture into the prepared baking dish.
- In another bowl, mix powdered sugar, cornstarch, and water. Pour this sauce over the pudding mixture.
- Bake in the preheated oven for 45 minutes or until the top is golden brown.
- Let it cool slightly before serving.
Notes
Serve warm with whipped cream or ice cream for added sweetness.