Description
Indulge in the delightful combination of sweet and tangy flavors with this Baked Sticky Rhubarb Pudding. A comforting dessert that pairs well with a dollop of vanilla ice cream or whipped cream.
Ingredients
Scale
Rhubarb Mixture:
- 2 cups chopped fresh rhubarb
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
Batter:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Topping:
- 1 tablespoon cornstarch
- 1 cup boiling water
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Prepare Rhubarb: Spread rhubarb in the dish, drizzle with lemon juice, and sprinkle with 1/2 cup sugar.
- Make Batter: Whisk flour, baking powder, salt, remaining sugar, milk, melted butter, and vanilla. Pour over rhubarb.
- Add Topping: Dissolve cornstarch in boiling water and pour over the batter.
- Bake: Bake for 45–50 minutes until golden on top and rhubarb is bubbling.
- Serve: Cool for 10 minutes before serving.
Notes
- Serve warm with vanilla ice cream or whipped cream.
- Frozen rhubarb can be used—thaw and drain well before using.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 31g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
