Rhubarb Strawberry Pudding Cake
A delightful homemade pudding cake combining tart rhubarb and sweet strawberries in a moist, buttery cake batter. Perfect for spring and summer desserts.
Ingredients
- •¼ cup water
- •1½ teaspoons cornstarch
- •⅚ cup sugar
- •2 cups chopped fresh rhubarb stalks
- •1 cup chopped fresh strawberries
- •1 cup all-purpose flour
- •1¾ teaspoons baking powder
- •½ teaspoon salt
- •1 large egg
- •½ cup whole milk
- •½ cup unsalted butter
- •1 teaspoon pure vanilla extract
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 400°F. Butter an 8-inch square glass or ceramic baking dish.
10 min
- 2.
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.
8 min
- 3.
Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a bowl.
3 min
- 4.
Whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until just combined.
5 min
- 5.
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.
35 min
