This tasty rhubarb pudding has a cobbler-like consistency. Serve warm with vanilla ice cream for a delicious dessert.
Ingredients
- all-purpose flour: 1 cup
- white sugar: 0.5 cup
- baking powder: 1 tsp
- pinch salt: 1 piece
- egg: 1 piece
- butter: 1 Tbsp (melted)
- milk: 0.5 cup
- rhubarb: 4 cups (sliced)
- white sugar: 2 cups
- ½ cups boiling water: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Whisk flour, 1/2 cup sugar, baking powder, and salt in a mixing bowl; set aside. Grease a 9x13-inch baking dish.
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Beat egg, butter, and milk in a bowl until smooth. Stir in flour mixture until moistened, then spread into the prepared baking dish. Stir together rhubarb, 2 cups sugar, and water; pour into the prepared baking dish.
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Bake in the preheated oven until dough has set and rhubarb is bubbling, about 40 minutes.
