Sticky Rhubarb Pudding
This Sticky Rhubarb Pudding is a delightful dessert made with fresh rhubarb and a soft, sweet base.
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). Grease a baking dish.
- In a mixing bowl, combine the rhubarb, flour, sugar, milk, melted butter, baking powder, and vanilla extract. Mix until well combined.
- Pour the mixture into the prepared baking dish.
- In another bowl, mix the powdered sugar, cornstarch, and water. Pour this over the pudding mixture.
- Bake for 45 minutes or until golden brown and set.
Notes
Serve warm. You can add vanilla ice cream for extra flavor.