📋Sticky Rhubarb Pudding Recipe
This Sticky Rhubarb Pudding is a delicious, easy, quick, baked spring dessert that's sort of like a pudding cake. It's also a unique and delicious non-traditional rhubarb recipe.
Servings 8 servings
Calories 335kcal
Ingredients
- 3 cups of rhubarb diced
- 1 cup all purpose flour
- â…” cup sugar
- â…“ cup milk
- â…” cup butter melted and slightly cooled
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 tablespoon cornstarch
- 1 cup water
Instructions
- Preheat oven to 350 degrees F/175 degrees C. Grease an 8 or 9 inch square pan. Pour chopped rhubarb in the bottom.
- In a bowl combine flour, granulated sugar, milk, melted butter, baking powder and vanilla extract. Stir until smooth.
- Pour over rhubarb and spread evenly.
- In another bowl, combine powdered sugar and cornstarch.
- Scoop mixture evenly over top of rhubarb and batter mixture.
- Pour water over top.
- Bake for 1 hour. Remove from oven, cool and serve.
Garnish
- Top with whipped cream or vanilla ice cream. You can also add a sprinkle of ground cinnamon, if you like.
Nutrition
Serving: 0.5cup | Calories: 335kcal | Carbohydrates: 47g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 130mg | Potassium: 221mg | Fiber: 1g | Sugar: 32g | Vitamin A: 539IU | Vitamin C: 4mg | Calcium: 82mg | Iron: 1mg
