Ingredients
3 cups rhubarb, diced
½ cup all-purpose flour
½ cup whole wheat flour
1/2 cup sugar (more or less depending on sweetness preference)
1 teaspoon baking powder
¼ teaspoon salt
½ cup butter, melted
¼ cup milk
1 teaspoon vanilla
½ cup icing sugar
1 tablespoon cornstarch
1 cup water
Instructions
Preheat the oven to 350°F.
Grease 4 small oven-safe containers with butter or cooking spray. I used some ceramic French onion soup bowls! Divide the rhubarb evenly between the containers.
In a medium-sized bowl, combine flour, granulated sugar, baking powder, and salt and whisk to combine.
In a separate bowl, combine the melted butter, milk, and vanilla.
Add the wet ingredients to the dry and stir until smooth. Batter will be quite thick!
Spread ¼ of the batter on top of the rhubarb in the ceramic baking dishes.
In another bowl, combine the icing sugar and cornstarch. Sprinkle the mixture evenly over top of the rhubarb and batter mixture.
Pour ¼ cup of water on top of each ceramic dish.
Bake in preheated oven for 1 hour.
Remove from oven, cool, and serve. Pairs deliciously with whipped cream or vanilla ice cream!
Recipe modified from hoteatsandcoolreads.com and photographed by Alex Chesney, RD