While at the farmers market the other day I couldn’t resist some more fresh Ontario rhubarb and strawberries. Strawberries and rhubarb are a classic pairing so I figured I’d make some sort of dessert. My mind immediately went to pie and then to crumble. But then I went to Epicurious and saw this recipe for a rhubarb strawberry pudding cake and knew I had found the one.
This recipe is pretty straightforward. Nothing too fancy. No surprises. Ingredients you have in your pantry. My kind of recipe.
The results were delicious. The cake wasn’t overly sweet and I loved the pudding texture. Totally spoonable. In my mind this was just begging for some whipped creamy so I … whipped some up and it was perfect. This would also be great with some ice cream.
Leftovers were great either brought up to room temperature out of the fridge or even warmed slightly to reinstate the original texture.
I think I have one more rhubarb dish to make before the season officially ends.
Rhubarb Strawberry Pudding Cake
1/4 cup water
1 1/2 teaspoons cornstarch
1/3 cup plus 1/2 cup sugar
2 cups chopped fresh rhubarb stalks (10 ounces)
1 cup chopped fresh strawberries (5 ounces)
1 cup all-purpose flour
1 3/4 teaspoons 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
1/4 cup water
1 1/2 teaspoons cornstarch
1/3 cup plus 1/2 cup sugar
2 cups chopped fresh rhubarb stalks (10 ounces)
1 cup chopped fresh strawberries (5 ounces)
1 cup all-purpose flour
1 3/4 teaspoons 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
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.
Gourmet
April 2007
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{new blog entry} Rhubarb Strawberry Pudding Cake http://goo.gl/fb/7UwKv
This comment was originally posted on Twitter
RT @wonTONfm: RT @WOMPblog: {new blog entry} Rhubarb Strawberry Pudding Cake http://goo.gl/fb/7UwKv – check this out @keppsterr
This comment was originally posted on Twitter
RT @Ivyknight: RT @wonTONfm: RT @WOMPblog: {new blog entry} Rhubarb Strawberry Pudding Cake http://goo.gl/fb/7UwKv – check this out…
This comment was originally posted on Twitter
[...] still rhubarb around as well, and of course, strawberries – best to use them in something spectacular before they're gone. [What's On My [...]
Wow! I love strawberry and rhubarb. I must try this!
RT @wonTONfm: RT @WOMPblog: {new blog entry} Rhubarb Strawberry Pudding Cake http://goo.gl/fb/7UwKv – this looks incredible!
This comment was originally posted on Twitter
I know rhubarb season is coming to an end very soon… do you know when exactly? Late June, perhaps? Also, care to share which farmer’s market you purchased your rhubarb from? I know they probably offer them at most farmer’s markets… but if you could recommend a particular farmer’s market, I’m down to hear it. Thanks!