Rhubarb Sticky Pudding is a delicious all season pudding cake with a crunchy topping. Perfect in rhubarb season, it works equally well with defrosted rhubarb, for a nice winter treat.
Serve on its own or with ice cream or whipped cream
Rhubarb Sticky Pudding
Rhubarb Sticky Pudding is a pudding cake with a delicious crunchy top. Serve with ice cream or whipped cream
Ingredients
- 3 cups rhubarb - diced
- 1 cup all-purpose flour
- ⅔ cup granulated sugar
- ⅓ cup milk
- ⅔ cup butter - melted and slightly cooled
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp vanilla extract
- 1 cup powdered sugar - can also use icing sugar
- 1 tbsp corn starch
- 1 cup water
Instructions
- Preheat the oven to 350 ℉
- Grease an 8 inch or 9 inch square oven proof dish. Spread chopped rhubarb over the bottom.
- Combine the flour, granulated sugar, milk, melted butter, baking powder, salt and vanilla. Mix until smooth. Spread over the rhubarb
- In another bowl, combine the powdered sugar and cornstarch. Scoop evenly over the rhubarb and batter.
- Pour water over top.
- Bake for 1 hour. Remove from the oven and cool.
- Serve plain or with ice cream or whipped cream. Refrigerate leftovers.
Notes
This recipe works well with rhubarb that has been frozen, without sugar