04/30/2026
Can y’all tell I really love rhubarb?
Sticky Rhubarb Pudding
Ingredients:
- 3 cups of rhubarb, diced
- 1 cup all-purpose flour
- ⅔ cup white granulated sugar
- ⅓ cup milk
- ⅔ cup butter, melted and slightly cooled
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 tablespoon cornstarch
- 1 cup water
Directions:
1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, combine flour, granulated sugar, and baking powder.
3. Stir in the milk, melted butter, and vanilla extract until smooth.
4. Fold in the diced rhubarb gently.
5. Pour the batter into a greased baking dish and spread evenly.
6. In a separate bowl, mix powdered sugar and cornstarch.
7. Gradually add water to the sugar mixture, stirring until smooth.
8. Pour this mixture over the batter in the baking dish.
9. Bake for 40-45 minutes or until the top is golden and the pudding is cooked through.
10. Allow to cool slightly before serving for the sticky sauce to thicken.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 320 kcal | Servings: 6 servings
Tips:
Use slightly tart rhubarb for a perfect balance with the sweet sauce.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
