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Brennans Market

Brennan's Market

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Fruit

Rhubarb Strawberry Pudding Cake

Tags:rhubarb, strawberries, spring, bars

Serving Size:Serves 6-8

Ingredients

  • 1/4 cup water
  • 1 1/2 teaspoons cornstarch
  • 1/3 cup plus 1/2 cup sugar
  • 2 cups (about 10 oz) chopped fresh rhubarb stalks
  • 1 cup (about 5 ounces) chopped fresh strawberries
  • 1 cup all purpose flour
  • 1 3/4 teaspoon 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

Adapted From:Epicurious.com

Description

You'll find yourself making this cake once a week while rhubarb is in season.

Preparation

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. 
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