Description
Baked Sticky Rhubarb Pudding is a warm dessert with tart rhubarb, soft sponge, and rich syrup.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 3/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 cup boiling water
Instructions
- Preheat oven to 350°F and grease a baking dish
- Spread rhubarb and add sugar and lemon juice
- Mix dry ingredients and add wet ingredients to form batter
- Pour batter over rhubarb without stirring
- Mix brown sugar and cornstarch and sprinkle on top
- Pour boiling water over mixture without stirring
- Bake 40-45 minutes until golden and bubbly
- Cool slightly and serve warm
Notes
- Do not stir layers
- Use fresh or thawed rhubarb
- Serve warm for best texture
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 35
- Sodium: 150
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 2
- Protein: 4
- Cholesterol: 15