Rhubarb Strawberry Pudding Cake

Recipe by Annacia
READY IN: 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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