BAKED STICKY RHUBARB PUDDING 🍮

Ingredients:

1. 2 ½ cups chopped fresh rhubarb (about 3-4 stalks)

2. 1 cup all-purpose flour

3. ¾ cup granulated

sugar

4. 1 tsp baking powder

5. ¼ tsp salt

6. ½ cup milk

7. ¼ cup unsalted butter, melted

8. 1 tsp vanilla extract

For the Topping:

1. 1 cup powdered sugar

2. 1 tbsp cornstarch

3. 1 ¼ cups hot water

Equipment You’ll Need:

- 9-inch square baking pan (ceramic or glass works best)

- Two mixing bowls (one for batter, one for topping)

- A whisk or spoon

- Measuring cups and spoons

- Optional but handy: a kitchen scale for precise measuring

Directions:

1. Preheat the Oven:

1.1. Preheat your oven to 350°F (175°C). Grease your baking dish with butter or oil spray.

2. Layer in the Rhubarb:

2.1. Chop the rhubarb into ½-inch pieces and spread them evenly in the baking dish.

3. Make the Batter:

3.1. In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt.

3.2. In another bowl, mix milk, melted butter, and vanilla.

3.3. Combine the wet and dry ingredients, stirring until just combined. Do not overmix. The batter should be smooth but slightly fluffy. Spoon it over the rhubarb.

4. Add the Topping:

4.1. In a small bowl, mix powdered sugar and cornstarch. Sprinkle it over the batter.

4.2. Slowly pour the hot water over the top, pouring it gently over the back of a spoon to maintain the layers.

5. Bake:

5.1. Bake the pudding in the preheated oven for about 45-50 minutes, or until the top is golden and the rhubarb is tender.

5.2. Allow the pudding to cool slightly before serving.

Enjoy your warm and comforting Baked Sticky Rhubarb Pudding!