Rhubarb Pudding Cake
Ingredients:
2 cups chopped rhubarb (fresh or frozen)
1 cup all-purpose flour
2 tsp baking powder
¼ tsp salt
¾ cup granulated sugar (plus 1 cup for topping)
½ cup milk
2 tbsp melted butter
1 tsp vanilla extract
1 tbsp cornstarch
1 cup boiling water
Instructions:
1️⃣ Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish and scatter the chopped rhubarb evenly over the bottom.
2️⃣ Mix the batter: In a medium bowl, whisk together flour, baking powder, salt, and ¾ cup sugar. Stir in milk, melted butter, and vanilla until smooth.
3️⃣ Pour over rhubarb: Spread the batter evenly over the rhubarb in your baking dish.
4️⃣ Make the sugar topping: In a separate bowl, mix 1 cup sugar and 1 tablespoon cornstarch. Sprinkle this sugary mix right on top of the batter.
5️⃣ Add boiling water: Carefully pour 1 cup of boiling water over everything—don’t stir! Just trust the process.
6️⃣ Bake: Pop the dish in the oven and bake for 45–50 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean.
7️⃣ Cool and serve: Let it sit for at least 15 minutes to allow the pudding layer to set. Serve warm, maybe with a scoop of vanilla ice cream if you’re feeling fancy!