Gluten-free Rhubarb Pudding

 


Gluten-free Rhubarb Pudding

Ingredients

400 g, cut into short lengths Rhubarb

125 g (gluten free) All purpose flour

150 g, caster (superfine) Sugar

80 ml Milk

50 g, melted Butter

1 tsp, gluten free Baking powder

1/4 tsp Salt

1/4 tsp Vanilla extract

200 g Sugar

1 tbsp Cornflour

225 ml, boiling water

Preparation

How to make a delicious gluten-free rhubarb pudding

Heat the oven to 180°C (160° fan)  gas 4.

Butter a deep baking dish.

Place the rhubarb in the baking dish.

Mix together the flour, sugar, milk, butter, baking powder, salt and vanilla until blended and thick. Spread over the rhubarb.

For the topping

Combine the sugar and cornflour and sprinkle over the sponge mixture.

Pour the boiling water over the top.

Do not stir.

Bake for 55-65 minutes until golden and cooked through.

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