Ingredients (Serves 6–8):
For the Pudding Base:
- 2½ cups chopped fresh rhubarb (about 3–4 stalks, cut into ½-inch pieces)
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup milk
- ¼ cup unsalted butter , melted
- 1 tsp vanilla extract
For the Topping:
- 1 cup powdered sugar
- 1 tbsp cornstarch
- 1¼ cups hot water
Instructions:
see continuation on next page
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