Warm Sticky Rhubarb Pudding Cake with Brown Sugar Crust

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Step 1

Preheat the oven to 350°F (175°C).

Step 2

Lightly grease an 8-inch baking dish.

Step 3

Toss the chopped rhubarb with 1/2 cup brown sugar and melted butter.

Step 4

Spread evenly in the prepared baking dish.

Step 5

In a mixing bowl, whisk together flour, baking powder, salt, and granulated sugar.

Step 6

Add the egg, milk, vanilla extract, and melted butter. Stir until a smooth batter forms.

Step 7

Spoon the batter evenly over the rhubarb layer without mixing.

Step 8

In a small bowl, combine the brown sugar and cornstarch for the crust mixture. Sprinkle evenly over the batter.

Step 9

Carefully pour the hot water over the entire surface. Do not stir.

Step 10

Bake for 40-45 minutes until the top is golden brown and a rich caramel sauce has formed underneath.

Step 11

Let the pudding cake rest for 10 minutes before serving.

Step 12

Serve warm with vanilla ice cream, whipped cream, or your favorite garnish.