Baked Sticky Rhubarb Pudding

Baked Sticky Rhubarb Pudding

This non-traditional rhubarb dessert will be a new springtime family favorite! Serve with whipped cream or ice cream on top for an extra treat!

Yield : 12 servings
Prep Time : 10 mins
Cook Time : 50 mins
Total Time : 60 mins

  • 3 cups rhubarb, diced
  • 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

  • Preheat oven to 350 degrees.
  • Grease a 9 inch square pan. Pour chopped rhubarb in the bottom.
  • In a bowl combine flour, granulated sugar, milk, melted butter, baking powder, salt 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. 
  • Top with whipped cream or ice cream. Refrigerate leftovers.

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