Description
A warm and cozy self-saucing dessert featuring tart rhubarb beneath a fluffy, caramel-soaked sponge. Easy to make with pantry staples, and perfect for nostalgic, comforting indulgence.
Ingredients
- 3 cups rhubarb, diced
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1/3 cup milk
- 2/3 cup butter, melted and slightly cooled
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 tablespoon cornstarch
- 1 cup water
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan.
- Spread the diced rhubarb evenly at the bottom of the prepared pan.
- In a mixing bowl, combine the flour, granulated sugar, baking powder, salt, milk, melted butter, and vanilla extract. Stir until smooth. Pour this mixture over the rhubarb in the pan and spread evenly.
- In another bowl, mix the powdered sugar and cornstarch. Sprinkle this mixture evenly over the batter.
- Gently pour the water over the entire surface without stirring.
- Bake for 60 minutes, or until the top is golden and crusty.
- Remove from the oven and let cool slightly. Serve warm with whipped cream or ice cream.
Notes
- Use fresh, firm rhubarb for best results. If using frozen, thaw and drain well.
- Can be made ahead and reheated for serving.
- Try adding ground ginger or cinnamon for a spiced version.
- Swap rhubarb with other tart fruits like gooseberries or cranberries.
- Top with nuts for added crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 35g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
