Baked Sticky Rhubarb Pudding

Rhubarb (diced): 3 cups

All-purpose flour: 1 cup

Granulated sugar: 2/3 cup

Milk: 1/3 cup

Butter (melted and slightly cooled): 2/3 cup

Baking powder: 1 tsp

Salt: 1/4 tsp

Vanilla extract: 1/2 tsp

Powdered sugar: 1 cup

Cornstarch: 1 tbsp

Water: 1 cup

Preheat Oven:

Preheat your oven to 350°F.

Grease a 9-inch square baking pan.

Prepare the Rhubarb:

Pour the chopped rhubarb into the bottom of the prepared baking pan.

In a mixing bowl, combine the flour, granulated sugar, milk, melted butter, baking powder, salt, and vanilla extract.

Stir until smooth.

Pour the batter over the rhubarb and spread evenly.

Prepare the Topping:

In another bowl, combine the powdered sugar and cornstarch.

Scoop the mixture evenly over the rhubarb and batter mixture.

Pour the water over the top.

Bake for 1 hour.

Remove from the oven and let cool.

Serve warm, topped with whipped cream or ice cream.

Refrigerate leftovers.

This non-traditional Baked Sticky Rhubarb Pudding is an easy and delightful dessert, perfect for spring and summer. The crispy top layer complements the creamy, sweet, and tart rhubarb underneath, making it a family favorite. Enjoy!