Rhubarb is spread in a pudding dish, topped with a cake batter and then finished off with sugar, corn flour and hot water. It sounds odd, we know, but everything cooks together to create a gooey, sticky pudding.
- 370g rhubarb
- 150g caster sugar
- 125g plain flour
- 45g melted butter
- 80ml milk
- 1 tsp. baking powder
- 1/4 tsp. each salt and vanilla extract
- 200g caster sugar
- 1 tbsp. corn flour
- 225ml boiling water
Chop the rhubarb and spread evenly across the bottom of a greased 20cm cake tin.
Combine the sugar, flour, baking powder and salt. Stir to combine. Stir together the butter, milk and vanilla and pour into the dry mix. Stir until smooth and spoon over the rhubarb. The pudding batter will be thick, so don't be tempted to thin it out.
Combine the caster sugar and corn flour and sprinkle evenly over the top of the pudding. Put into the oven and pull the shelf out. Pour the boiling water over the pudding evenly, then put into the oven. Bake at 180C for an hour or until golden on top. Pudding will be gooey and sticky on the bottom and firm on the top.