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
-
Put oven rack in middle position and preheat oven to 400°F. Butter an 8-inch square glass or ceramic baking dish.
-
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.
-
Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a bowl.
-
Whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until just combined.
-
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.
