Baked Sticky Rhubarb Pudding

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A delightful baked dessert combining tart fresh rhubarb with a soft cake-like batter and a rich sticky sauce, perfect for spring or cozy evenings.

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

1 cup powdered sugar

1 tbsp cornstarch

1¼ cups hot water

Preheat oven to 350°F (175°C). Grease a 9-inch square baking dish with butter or non-stick spray.
Spread chopped rhubarb evenly across the bottom of the baking dish.
In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt.
In another bowl, combine milk, melted butter, and vanilla extract. Pour wet ingredients into dry ingredients and stir until just combined.
Spoon batter over rhubarb, spreading evenly.
In a small bowl, mix powdered sugar and cornstarch. Sprinkle evenly over batter.
Carefully pour hot water over the top, covering entire surface.
Place baking dish on a rimmed baking sheet and bake for 55–65 minutes until golden brown and bubbling.
Let cool 10–15 minutes before serving to allow sauce to thicken.
Serve warm, optionally topped with vanilla ice cream, whipped cream, or Greek yogurt.

Use frozen rhubarb thawed and well-drained if fresh is unavailable.
Grease baking dish to prevent sticking and ease serving.
Vegan alternative: use plant-based milk and vegan butter.
Gluten-free option: substitute all-purpose flour with gluten-free blend.
Can add spices like cinnamon or nutmeg to batter for extra flavor.
Store leftovers in airtight container in refrigerator up to 3 days.
Reheat in microwave or oven before serving.
Brown sugar can be used instead of granulated sugar for deeper flavor.
Adding other fruits like strawberries or apples can change flavor and cooking time.

Find it online: https://bitezly.com/baked-sticky-rhubarb-pudding/