Sticky Rhubarb Pudding Cake

 from somewhere on the internet

  

2 cups rhubarb, diced

1 cup all-purpose flour

3/4 cup granulated sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

3 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

1 cup brown sugar, packed

1 1/4 cups hot water

 

Directions:

Preheat oven to 350°F (175°C). Grease an 8-inch baking dish.

Spread the diced rhubarb evenly in the prepared baking dish.

In a mixing bowl, whisk together flour, granulated sugar, baking powder, and salt.

Add milk, melted butter, and vanilla extract. Stir until a smooth batter forms.

Spoon the batter evenly over the rhubarb.

Sprinkle the brown sugar evenly over the top of the batter.

Carefully pour the hot water over the entire surface without stirring.

Bake for 40–45 minutes, or until the top is golden brown and a rich pudding sauce has formed underneath.

Let cool for 10 minutes before serving. Serve warm.

Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour

Kcal: 320 kcal | Servings: 8 servings