Baked Sticky Rhubarb Pudding Recipe

Have you ever tried Baked Sticky Rhubarb Pudding? I am thrilled to share with you a recipe that beautifully marries tartness and sweetness in a delightful dessert. This unique rhubarb dessert is sure to become a new springtime family favorite.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: brunch recipe, easy recipe, summer dessert

Servings: Servings, 9 x 9 pan

Calories: 671kcal

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Kitchen Essentials

Cast Iron

Shallow Bowl

Casserole Set

Cook ModePrevent your screen from going dark

Ingredients

3 Cups Rhubarb diced, can be fresh or frozen
1 Cup All-Purpose Flour
2/3 Cup Granulated Sugar
1/3 Cup Milk
2/3 Cup Butter melted and slightly cooled
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/2 Teaspoon Vanilla Extract
1 Cup Powdered Sugar
1 Tablespoon Cornstarch
1 Cup Water cold

Instructions

Preheat oven to 350 degrees Fahrenheit.
Prepare a 9-inch square pan or a cast iron pan with cooking spray. Add the diced rhubarb to the bottom of the pan.
3 Cups Rhubarb
In a medium bowl combine the all-purpose flour, granulated sugar, milk, melted butter, baking powder, salt, and vanilla extract. Stir until smooth. Spoon over rhubarb and spread evenly.
1 Cup All-Purpose Flour, 2/3 Cup Granulated Sugar, 1/3 Cup Milk, 2/3 Cup Butter, 1 Teaspoon Baking Powder, 1/4 Teaspoon Salt, 1/2 Teaspoon Vanilla Extract
In small bowl, add the powdered sugar and cornstarch. Mix using a fork or spoon. Sprinkle this all over the top of the batter.
1 Cup Powdered Sugar, 1 Tablespoon Cornstarch
Pour water over top of the powdered sugar mixture.
1 Cup Water
Bake for 1 hour. It will be hot and bubble and smell delicious.
I like to let mine cool for 15-30 minutes before serving. Enjoy as it is or top with whipped cream or ice cream.
Refrigerate leftovers.

Nutrition