1 stick (1/2C) unsalted butter, melted and cooled slightly
1 tsp pure vanilla extract
Instructions
Put oven rack in middle position and preheat oven to 400F. Butter
an 8-in square glass or ceramic baking dish
Stir together water, cornstarch, and 1/3 C sugar in 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 C
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 C fruit mixture, then add remainder to baking dish and
pour batter over it, spreading evenly. Drizzle reserved 1/2 C fruit
mixture over batter. Bake until 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.
Originally Submitted
4/14/2008
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