Baked Sticky Rhubarb Pudding

🍓 Baked Sticky Rhubarb Pudding 🍓

A rustic, comforting dessert with tart rhubarb baked under a buttery golden crust, finished with a glossy sweet-tangy glaze. Serve warm with vanilla ice cream!

📝 Ingredients

For the Pudding:

• 3 cups diced rhubarb (fresh or frozen)

• 1 cup all-purpose flour

• ⅔ cup granulated sugar

• ⅓ cup milk (whole or plant-based)

• ⅔ cup butter, melted & slightly cooled

• 1 tsp baking powder

• ¼ tsp salt

• ½ tsp vanilla extract

For the Sticky Glaze:

• 1 cup powdered sugar

• 1 tbsp cornstarch

• 1 cup water

(Optional: Add 1 tsp lemon zest to the glaze for brightness!)

🔪 Instructions

1️⃣ Prep:

• Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.

• Spread rhubarb evenly in the dish.

2️⃣ Make the Batter:

• In a bowl, whisk flour, sugar, baking powder, and salt.

• Stir in milk, melted butter, and vanilla until just combined.

• Pour batter over rhubarb (don’t stir—it’ll sink and caramelize!).

3️⃣ Bake:

• Bake 40-45 mins until golden and a toothpick comes out clean.

4️⃣ Make the Glaze:

• In a saucepan, mix powdered sugar, cornstarch, and water.

• Simmer over medium heat, stirring, until thickened (3-4 mins).

• Drizzle warm glaze over the pudding.

🍨 Serving Suggestions

• Top with vanilla ice cream or whipped cream.

• Garnish with fresh mint or extra rhubarb slices.

💡 Pro Tips

✅ Rhubarb Prep: If using frozen rhubarb, thaw and drain excess liquid first.
✅ Extra Texture: Sprinkle 1 tbsp turbinado sugar on top before baking for crunch.
✅ Storage: Keeps for 3 days covered at room temp (reheat for gooeyness!).

🌟 Why You’ll Love It

✨ Perfect balance of tart rhubarb and sweet glaze.
✨ Easy one-bowl batter—no mixer needed.
✨ Comfort food magic with a nostalgic vibe.

Variation: Swap half the rhubarb for strawberries or raspberries!

Want a gluten-free version or tips for growing your own rhubarb? Ask below! 😊