Instructions:
Step 1: Preheat Oven & Prepare Pan
Preheat your oven to 350°F (175°C) .
Grease a 9-inch square baking dish (glass or ceramic works best) with butter or non-stick spray.
Step 2: Layer the Rhubarb
Chop the rhubarb into ½-inch pieces and spread evenly across the bottom of the prepared baking dish.
Set aside while you make the batter.
Step 3: Make the Pudding Batter
In a medium bowl, whisk together:
- Flour
- Sugar
- Baking powder
- Salt
In another small bowl (or corner of the same one), combine:
- Milk
- Melted butter
- Vanilla extract
Pour the wet ingredients into the dry and stir until just combined. The mixture will be slightly thick but pourable—like pancake batter.
Gently spoon the batter over the rhubarb layer, spreading it out evenly.
Step 4: Add the Sticky Topping
In a small bowl, mix:
- Powdered sugar
- Cornstarch
Sprinkle this mixture evenly over the top of the batter.
Then, carefully pour the hot water over the top. Use the back of a spoon to gently control the flow and prevent the topping from sinking too fast.
It may look strange—but trust the process! The topping will become a luscious sauce as it bakes.
Step 5: Bake Until Golden & Bubbling
Place the baking dish on a rimmed baking sheet (to catch any overflow) and bake for 55–65 minutes , or until the top is golden brown and bubbling around the edges.
The pudding should puff up and develop a crisp top, while the bottom layer turns into a sticky, syrupy sauce.
Step 6: Cool Slightly and Serve
Let the pudding cool for 10–15 minutes before serving. This allows the sauce to settle and thicken slightly.
Serve warm, straight from the pan, topped with:
- A big scoop of vanilla ice cream
- A dollop of whipped cream
- Or enjoy it plain with a spoonful of Greek yogurt
Tips for Success:
see continuation on next page
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