Baked Sticky Rhubarb Pudding
| Summary | |
|---|---|
| Prep time | |
| Cook time | |
| Source | Modern Mom's Kitchen |
| Yield / serves | |
| Rating | (unrated) |
Ingredients
For the fruit layer:
- 2 cups chopped rhubarb
- 1 cup granulated sugar
For the batter:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 2 tbsp melted butter
- 1/2 tsp vanilla extract
For the sticky topping:
- 3/4 cup brown sugar
- 1 1/4 cups boiling water
Preparation
Preheat your oven to 350°F (175°C). Grease a 9-inch baking dish or four individual ramekins (because individual desserts are just plain fun).
Spread the chopped rhubarb evenly over the bottom of the dish and sprinkle with granulated sugar.
In a separate bowl, whisk together the flour, baking powder, and salt. Stir in milk, melted butter, and vanilla until smooth.
Pour the batter gently over the rhubarb without stirring—just let it sit there like a cozy blanket.
In another bowl (yes, it’s worth it), mix the brown sugar with the boiling water and carefully pour it over the top of everything. Again—do NOT stir. It’s magic, trust the process.
Bake for 40–45 minutes, or until the top is golden and set. You’ll see the pudding bubbling up around the edges—yum!
Let cool slightly before serving. Spoon into bowls and top with whipped cream or vanilla ice cream if you’re feelin’ extra sweet.
