Baked sticky rhubarb pudding

• Vegetarian

• Produce

  • 370 g Rhubarb, fresh or frozen

• Baking & Spices

  • 1 tsp Baking powder
  • 150 g Caster sugar
  • 1 tbsp Cornflour
  • 125 g Plain flour
  • 1/4 tsp Salt
  • 200 g Sugar
  • 1/4 tsp Vanilla extract

• Dairy

  • 45 g Butter
  • 80 ml Milk

• Liquids

  • 225 ml Water

Found on allrecipes.co.uk

Description

Ingredients

• 370g diced fresh or frozen rhubarb
• 125g plain flour
• 150g caster sugar
• 80ml milk
• 45g butter, melted
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract
• 200g sugar
• 1 tablespoon cornflour (if needed)
• 225ml boiling water

Directions

• Preheat the oven to 180 C / Gas 4. Place rhubarb in a buttered 20cm square tin. In a small bowl, mix flour, sugar, milk, butter, baking powder, salt and vanilla (mixture will be thick). Spread over rhubarb. For topping, combine sugar and cornflour. Sprinkle over sponge mixture. Pour water over all; do not stir. Bake for 55-65 minutes or until pudding tests done.