Description
A warm and comforting baked sticky rhubarb pudding featuring tart rhubarb, a sweet vanilla batter, and a gooey sugar topping—perfect served with whipped cream or ice cream.
Ingredients
Scale
- 3 cups diced rhubarb
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1/3 cup milk
- 2/3 cup melted and slightly cooled butter
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 tablespoon cornstarch
- 1 cup water
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan.
- Place the diced rhubarb in the bottom of the prepared baking pan.
- In a mixing bowl, combine flour, granulated sugar, milk, melted butter, baking powder, salt, and vanilla extract. Mix until smooth and pour evenly over the rhubarb.
- In a separate bowl, mix the powdered sugar and cornstarch. Sprinkle evenly over the batter and rhubarb.
- Gently pour the water over the entire mixture without stirring.
- Bake for 1 hour or until the pudding is set and golden on top.
- Remove from oven and let cool slightly before serving.
- Serve warm with whipped cream or ice cream, if desired. Refrigerate any leftovers.
Notes
- For extra flavor, add a pinch of cinnamon or nutmeg to the batter.
- Use fresh or frozen rhubarb—if using frozen, thaw and drain first.
- Serve with vanilla ice cream or whipped cream for an indulgent finish.
- The pudding will have a gooey bottom layer—this is intentional and delicious.
- Best served warm, but leftovers reheat well in the microwave.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg