Baked Sticky Rhubarb Pudding (Print Version)

A warm baked dessert featuring tender rhubarb and caramelized brown sugar topping.

# Ingredients:

Fruit

01 - 2 cups rhubarb, chopped

Dry Ingredients

02 - 1 cup all-purpose flour
03 - 3/4 cup brown sugar
04 - 1/2 cup granulated sugar
05 - 1 teaspoon baking powder
06 - 1/4 teaspoon salt

Wet Ingredients

07 - 1/2 cup butter, melted
08 - 1/2 cup milk
09 - 1 teaspoon vanilla extract
10 - 1 large egg
11 - 1 cup boiling water

Topping

12 - 2 tablespoons brown sugar

# Instructions:

01 - Preheat oven to 350°F (175°C). Grease a baking dish thoroughly.
02 - Evenly spread chopped rhubarb across the bottom of the prepared baking dish.
03 - In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until combined.
04 - Add melted butter, milk, vanilla extract, and the large egg to the dry mixture. Stir until the batter is smooth and homogeneous.
05 - Spoon the batter evenly over the rhubarb layer in the baking dish.
06 - Sprinkle 2 tablespoons of brown sugar uniformly over the batter to create a sticky crust.
07 - Carefully pour 1 cup boiling water over the batter without stirring to allow the pudding to cook through the steam.
08 - Place the dish in the oven and bake for 40 to 45 minutes, until the top turns golden and bubbling.
09 - Remove from oven, allow to cool slightly, then serve warm to enhance flavors and texture.

# Notes:

01 - The hot water poured on top creates a moist, sticky sauce beneath the batter, characteristic of this pudding.

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