Get the Recipe: Strawberry Rhubarb Pudding Cake
Warm stewed rhubarb and strawberries under a sweet vanilla cake topping. Serve warm with a drizzle of cream or a scoop of vanilla ice cream.
Ingredients
For the fruit layer:
- 1/3 cup water
- 2 teaspoons cornstarch
- 1/3-1/2 cup white granulated sugar, Adjust depending on the rhubarb/strawberry mix ratio *see Note 1 below
- 2 cups rhubarb, fresh or frozen, chopped
- 2 cups strawberries, fresh or frozen, chopped
For the cake layer:
- 1 cup all-purpose flour
- 1/2 cup white granulated sugar
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup milk, 2 or 3% recommended
- 1/2 cup salted butter, melted and cooled slightly
- 1 teaspoon vanilla
Instructions
- Heat the oven to 400°F. (non-convection/not fan-assisted). Butter an 8-inch square or 9-inch round glass or ceramic baking dish. Set aside.
- Add the 1/3 cup water, 2 cups strawberries, 2 cups rhubarb, 2 teaspoons cornstarch 1/3-1/2 cup white granulated sugar to a medium saucepan over medium heat. Stir regularly until the mixture comes to a simmer. Simmer, stirring occasionally, for about 4-5 minutes or until softened and reduced.
- Scoop out 1/2 cup of the strawberry rhubarb mixture and set aside. Pour the remaining fruit mixture into the prepared baking dish and spread it evenly. Place the baking dish on a baking sheet (to catch any bubbling over) and set aside.
- In a small bowl, whisk together the 1 cup all-purpose flour, 1/2 cup white granulated sugar, 1 3/4 teaspoons baking powder and 1/4 teaspoon salt.
- In a medium bowl, whisk together the 1 large egg, 1/2 cup milk, melted 1/2 cup salted butter, and 1 teaspoon vanilla. Add the flour mixture to the egg mixture and stir together until well combined.
- Drop large spoonfuls of the cake batter over the fruit mixture in the baking pan, spreading it out a bit as best you can without disrupting the fruit too much. The batter doesn't need to completely cover the fruit. Use a small spoon to randomly spoon the reserved fruit mixture over the batter.
- Bake in the preheated oven until a wooden pick inserted into the centre of the cake portion comes out clean, 25 to 30 minutes. Cool in the pan on a rack for 5 minutes (or up to a few hours) before serving. Serve with a drizzle of cream, a scoop of vanilla ice cream or dollop of whipped cream.
The top of the cake will look browned and "done" after about 20 minutes, but you want the cake to bake for at least 25-30 minutes. If necessary, you can cover the top of the cake loosely with a sheet of aluminum foil to prevent further browning. Be sure to test the cake part in several areas, making sure to test just the cake part and not down to the fruit. The toothpick should come out clean.
Notes
Note 1: You can adjust the ratio of strawberry and rhubarb depending on your taste or how much of each you have available at the time. Use a greater amount of sugar if your fruit mixture is rhubarb-heavy.
Refrigerate leftovers and reheat in the microwave or in a small baking dish in a 350F oven loosely covered with foil until warmed through.
Leftovers should also freeze well for up to 3 months.
Be sure to read the notes about this recipe card for more tips for making this recipe. You'll also find step-by-step photos that you might find helpful.
Serving: 1serving, Calories: 368kcal, Carbohydrates: 51g, Protein: 5g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 243mg, Potassium: 380mg, Fiber: 2g, Sugar: 32g, Vitamin A: 604IU, Vitamin C: 31mg, Calcium: 131mg, Iron: 2mg
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