Baked Sticky Rhubarb Pudding - Bonita's Kitchen

Ingredients: 3 cups diced rhubarb, fresh or frozen 1 cup flour 2/3 cup sugar 1/3 cup milk 2/3 cup butter melted & slightly cooled 1 tsp baking powder ½ tsp vanilla 1 cup confectionary sugar 1 tbsp corn starch 1 cup water ¼ tsp salt Method: Pre-heat oven to 350ºF, baking time 60 minutes, grease 9 x 9” pan. Pour diced rhubarb on the bottom of pan. In a bowl add flour, sugar, baking powder, salt, milk, melted butter and vanilla, mix until smooth. Pour over rhubarb and spread evenly. In another bowl combine confectionary sugar and corn starch, scoop mixture evenly over top of batter mixture, then pour water over top and bake for 60 minutes or less depending on your oven. Serve hot or cold, with thick cream or whipped cream.