Rhubarb Strawberry Pudding Cake
From peetabear 14 years ago
- 30 minutes to make
- Serves 6
this is a recipe that I have not tried... but one that I definitely want to try to make Gluten Free.... the recipe is from Gourmet | April 2007 magazine
Ingredients
- 1/4 cup water shopping list
- • 1 1/2 teaspoons cornstarch shopping list
- • 1/3 cup plus 1/2 cup sugar shopping list
- • 2 cups chopped fresh rhubarb stalks (10 ounces) shopping list
- • 1 cup chopped fresh strawberries (5 ounces) shopping list
- • 1 cup all-purpose flour shopping list
- • 1 3/4 teaspoons baking powder shopping list
- • 1/2 teaspoon salt shopping list
- • 1 large egg shopping list
- • 1/2 cup whole milk shopping list
- • 1 stick (1/2 cup) unsalted butter, melted and cooled slightly shopping list
- • 1 teaspoon pure vanilla extract shopping list
How to make it
- 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.
The Rating
Reviewed by 7 people-
ohhhhh yummy i love this one peeta
happy st patricks day!!!
hugs tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Yum
hungrybear
in Miner loved it
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This sounds lovely! Will try to make it soon, I am all into pudding-cakes these days. The only thing is there is no rhubarb in supermakets here... is there any good substitute? 5 forks
gourmetana
in London loved it
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