Description
A warm baked sticky rhubarb pudding with tender fruit, soft sponge, and a rich syrup that forms as it bakes.
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 (175°C) and grease a 9-inch baking dish
- Spread chopped rhubarb in the dish and sprinkle with sugar and lemon juice
- Mix flour, baking powder, and salt in a bowl
- Stir in milk, melted butter, and vanilla to form a smooth batter
- Pour batter over rhubarb without stirring
- Mix brown sugar and cornstarch and sprinkle on top
- Pour boiling water over the mixture without stirring
- Bake for 40 to 45 minutes until golden and bubbly
- Cool slightly before serving
Notes
- Do not stir after layering to allow syrup formation
- Serve warm for best texture and flavor
- Pair with vanilla ice cream or whipped cream
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 32g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg