Sticky Rhubarb Pudding
This sticky rhubarb pudding is a delightful dessert that combines the tartness of rhubarb with a sweet, moist cake.
Equipment
- Mixing bowl
- Baking dish
Ingredients
For the Pudding
- 3 cups 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
For the Sauce
- 1 cup powdered sugar
- 1 tablespoon cornstarch
- 1 cup water
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the diced rhubarb, flour, sugar, milk, melted butter, baking powder, and vanilla extract. Mix until well combined.
- Pour the mixture into a greased baking dish and spread evenly.
- In a saucepan, mix the powdered sugar, cornstarch, and water. Bring to a boil and stir until thickened. Pour this sauce over the pudding in the baking dish.
- Bake for 30 minutes or until the top is golden brown.
- Allow to cool slightly before serving.
Notes
Serve warm with ice cream or whipped cream for added flavor.