Baked Sticky Rhubarb Pudding
This baked sticky rhubarb pudding is a sweet and tangy dessert that is easy to make.
Equipment
- Mixing bowl
- baking dish
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).
- In a mixing bowl, combine the diced rhubarb, flour, granulated sugar, milk, melted butter, baking powder, salt, and vanilla extract. Mix well.
- Pour the mixture into a greased baking dish.
- In a separate bowl, mix the powdered sugar, cornstarch, and water until smooth. Pour over the pudding mixture in the baking dish.
- Bake for 45 minutes or until the top is golden brown.
Notes
Serve warm with whipped cream or ice cream for added sweetness.