It’s rhubarb season! Search your local market for crisp, pink stalks of this uniquely tart yet sweet treat that shines in this sticky pudding dessert.
Recipe and photograph by Kimme Hargrove
4 cups fresh rhubarb, chopped
1 cup all-purpose flour
1 cup sugar
2/3 cup butter, melted
1/3 cup milk
1 teaspoon baking powder
1 teaspoon vanilla extract (or paste)
½ teaspoon salt
1 cup powdered sugar
1 tablespoon cornstarch
1 cup water
Heat oven to 350°F.
Lightly spray a 9×13 pan with cooking spray. Spread raw rhubarb in bottom of pan.
In a separate bowl, combine flour, sugar, butter, milk, baking powder, vanilla and salt. Pour mixture over rhubarb, and spread gently and evenly.
In another bowl, combine powdered sugar and cornstarch. Sprinkle over the top of the rhubarb/batter mixture. Gently pour water over the top.
Bake for 1 hour until bubbly and browned slightly. Remove from oven to cool. Serve warm or at room temperature.
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