2000s Recipes + Menus
Rhubarb Strawberry Pudding Cake
Serves6 to 8 (breakfast or dessert)
- Active time:15 min
- Start to finish:50 min
April 2007
This no-hassle mix-and-bake dessert is like the old-fashioned cake Grandma always had ready after dinner, even though you never saw her working on it. Browse nearly a dozen more rhubarb recipes in our slideshow.
- 1/4 cup water
- 1 1/2 teaspoons cornstarch
- 1/3 cup plus 1/2 cup sugar
- 2 cups chopped fresh rhubarb stalks (10 oz)
- 1 cup chopped fresh strawberries (5 oz)
- 1 cup all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup whole milk
- 1 stick (1/2 cup) unsalted butter, melted and cooled slightly
- 1 teaspoon pure vanilla extract
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Put oven rack in middle position and preheat oven to 400°F. Butter an 8-inch square glass or ceramic baking dish.
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Stir together water, cornstarch, and 1/3 cup sugar in a small saucepan, then stir in rhubarb. Bring to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. Remove from heat and stir in strawberries.
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Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a bowl.
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Whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until just combined.
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Reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly. Drizzle reserved 1/2 cup fruit mixture over batter. Bake until a wooden pick inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes before serving.
- Keywords
- dessert,
- ian knauer,
- fruit,
- rhubarb,
- strawberry
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