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Baked Sticky Rhubarb Pudding

A delicious and easy rhubarb pudding with a sticky, sweet topping.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings 6 servings
Calories 350 kcal

Equipment

  • 9x13 inch baking dish Or a similar sized oven-safe dish

Ingredients
  

Rhubarb Filling

  • 450 g Rhubarb Cut into 1-inch pieces
  • 100 g Granulated Sugar
  • 2 tbsp Cornstarch
  • 1 tsp Vanilla Extract

Crumble Topping

  • 175 g Plain Flour
  • 100 g Butter Cold and cubed
  • 75 g Granulated Sugar
  • 50 g Oats

Instructions
 

  • Preheat oven to 350°F (175°C).
  • In a large bowl, combine the rhubarb, 100g sugar, cornstarch, and vanilla extract. Mix well.
  • Pour the rhubarb mixture into the prepared baking dish.
  • In a separate bowl, rub the cold butter into the flour, 75g sugar, and oats until the mixture resembles breadcrumbs.
  • Sprinkle the crumble topping evenly over the rhubarb filling.
  • Bake for 40-45 minutes, or until the topping is golden brown and the rhubarb is tender.
  • Let cool slightly before serving. Serve warm with custard or ice cream.

Notes

For a more intense rhubarb flavor, add a tablespoon of rhubarb syrup.