Description
A warm, gooey, self saucing pudding packed with tart rhubarb and topped with a sticky, golden crust. This old-fashioned dessert is pure comfort and perfect for spring!
Ingredients
For the base:
- 3 cups chopped rhubarb (½-inch pieces)
- 1 tablespoon cornstarch
- ⅓ cup granulated sugar
For the batter:
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For the topping:
- ¾ cup brown sugar
- 1 tablespoon cornstarch
- 1 ¼ cups boiling water
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- In a small bowl, toss chopped rhubarb with 1 tablespoon cornstarch and ⅓ cup sugar. Spread evenly in the prepared dish.
- In a medium bowl, whisk flour, ¾ cup sugar, baking powder, and salt.
- Stir in milk, melted butter, and vanilla until combined. Pour batter over rhubarb, spreading gently.
- In another bowl, mix brown sugar and 1 tablespoon cornstarch. Sprinkle over batter.
- Carefully pour boiling water over the top using the back of a spoon to avoid disturbing the sugar layer.
- Bake for 45–50 minutes, until golden brown and bubbling.
- Let rest for 10–15 minutes before serving to allow the sauce to thicken.
- Serve warm with ice cream, whipped cream, or custard.
Notes
- Taste rhubarb before baking add extra sugar if it’s very tart.
- For frozen rhubarb, thaw and drain before using.
- For flavor variation, add a pinch of cinnamon or orange zest to the batter.
- This pudding creates its own sauce no need for extra syrup!
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Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
Nutrition
- Calories: 340 kcal
- Sugar: 45g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg