Baked Sticky Rhubarb Pudding

Ingredients :

For the base:

• 3 cups chopped rhubarb (½-inch pieces)
• 1 tablespoon cornstarch
• ⅓ cup granulated sugar

For the batter:

• 1 cup all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup whole milk
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

For the topping:

• ¾ cup brown sugar
• 1 tablespoon cornstarch
• 1 ¼ cups boiling water

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
   In a small bowl, toss chopped rhubarb with 1 tablespoon cornstarch and ⅓ cup sugar.
2. Spread evenly in the prepared dish.
3. In a medium bowl, whisk flour, ¾ cup sugar, baking powder, and salt.
4. Stir in milk, melted butter, and vanilla until combined. Pour batter over rhubarb, spreading gently.
5. In another bowl, mix brown sugar and 1 tablespoon cornstarch. Sprinkle over batter.
6. Carefully pour boiling water over the top using the back of a spoon to avoid disturbing the sugar layer.
7. Bake for 45–50 minutes, until golden brown and bubbling.
   Let rest for 10–15 minutes before serving to allow the sauce to thicken.
8. Serve warm with ice cream, whipped cream, or custard.