Description
A delightful dessert that combines tangy rhubarb with a sticky, sweet topping, providing a perfect balance of flavors and textures.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup sugar, divided
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 egg
Instructions
- Preheat the oven to 350°F (175°C) and grease your baking dish.
- Toss the chopped rhubarb with 1/2 cup of sugar and set aside.
- In a separate bowl, whisk together flour, baking powder, and salt.
- In another bowl, combine melted butter, milk, vanilla extract, and egg; mix until smooth.
- Combine the wet and dry ingredients, stirring just until incorporated.
- Pour the batter into the greased dish and top with the rhubarb mixture.
- Sprinkle the remaining 1/2 cup of sugar on top.
- Bake for 40-45 minutes or until a toothpick inserted comes out clean.
- Allow to cool for a few minutes before serving warm.
Notes
Serve warm with whipped cream or vanilla ice cream. Can be stored in the refrigerator for up to 3 days or frozen for 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: rhubarb pudding, dessert, baked pudding, sweet, tangy, sticky dessert