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Baked sticky rhubarb pudding

SharonTatton
  • 80 minutes
  • Serves 9

INGREDIENTS

370 g

Rhubarb, fresh or frozen

1 tsp

Baking powder

150 g

Caster sugar

1 tbsp

Cornflour

125 g

Plain flour

1/4 tsp

Salt

200 g

Sugar

1/4 tsp

Vanilla extract

45 g

Butter

80 milliliters

Milk

225 milliliters

Water