Baked Sticky Rhubarb Pudding (Print Version)
# Ingredients:
→ Fruit layer
01 -
3 cups diced rhubarb
→ Batter
02 -
1 cup all-purpose flour
03 -
2/3 cup granulated sugar
04 -
1/3 cup milk
05 -
2/3 cup butter, melted and slightly cooled
06 -
1 teaspoon baking powder
07 -
1/4 teaspoon salt
08 -
1/2 teaspoon vanilla extract
→ Topping
09 -
1 cup powdered sugar
10 -
1 tablespoon cornstarch
11 -
1 cup water
# Instructions:
01 -
Adjust the oven rack to the centre position and preheat to 175°C (350°F) for even baking.
02 -
Wash and dice the rhubarb. Grease a 23 cm (9-inch) square baking pan and spread the rhubarb evenly across the bottom.
03 -
In a large bowl, combine flour, granulated sugar, milk, melted butter, baking powder, salt, and vanilla extract. Stir until a homogeneous, thick batter forms.
04 -
Pour the batter atop the rhubarb in the pan and use a spatula to distribute it evenly, ensuring the fruit is fully covered.
05 -
In a separate bowl, mix powdered sugar with cornstarch. Sprinkle this mixture uniformly over the batter.
06 -
Gently pour water over the surface, ensuring the powdered topping remains in place to facilitate the creation of a sticky sauce during baking.
07 -
Transfer the baking pan to the preheated oven and bake for 60 minutes. The surface should be golden brown and slightly crisp; rhubarb below will become soft and syrupy. Insert a toothpick in the centre to check for doneness— it should come out clean.
08 -
Remove the pan from the oven and allow to cool briefly, letting the pudding set for ease of serving. Serve warm, optionally topped with whipped cream or vanilla ice cream for added contrast.
# Notes:
01 -
Ensure butter is melted but not hot, to avoid curdling the batter.
02 -
Pour water gently to prevent disturbing the topping for proper sauce formation.