Baked Sticky Rhubarb Pudding
- Tracy Scheckel
- Jun 18
- 2 min read
Sometimes you try a recipe from someone else and it's SO good you just have to share. This is one of those recipes and I'm sharing for the third time (at least in this chain). It originated from a blog called Hot Eats and Good Reads, and was then shared by Pamela Marcum, which had it land in my FB feed.
Every spring I purchase and cook rhubarb at least once; it's just one of my rites of spring. if friends have the stuff growing wild in their yards and bring me some, I'm happy to keep cooking with it (hint, hint). I've made everything from pies to jams to picked relishes to shrubs and syrups, and am always thinking up new ways to prepare it.
One night, while my phone was obviously listening to me, I mentioned to my husband that it's rhubarb season and time for this year's trip down the rabbit hole for a fun recipe. Guess what?!? The very next day, the Rhubarb Pudding recipe shows up in my FB feed.... imagine that? After the mild annoyance of the intrusion I read the recipe and decided that I'd try it. I'm glad I did!
When I prepared it, I had other stuff going on in the kitchen and was in photo mode so get a couple of images of the pudding assembly even though I was not planning on a post for it. I never got a plated image so am using Pam's. Again, thanks Pam (and Sheena at Hot Eats)!
PAM'S RECIPE:
I've had a ton of requests for this!
Baked Sticky Rhubarb Pudding Recipe
Ingredients:
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
Instructions:
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.
