Does Mom love strawberries and rhubarb? Then look no further! You’ve found the perfect Mother’s Day dessert that will bring her back to a simpler time.
Rhubarb Strawberry Pudding Cake
Makes 6-8 servings.
¼ cup water
1 ½ tsp cornstarch
1/3 cup plus ½ cup sugar (I reduce this very slightly when I make it because we like a little less sugar)
2 cups chopped fresh rhubarb stalks (about two large stalks)
1 very full cup chopped fresh strawberries
1 cup all purpose flour
1 ¾ tsp baking powder
½ tsp salt
1 large egg
½ cup whole milk
1 stick unsalted butter, melted and cooled slightly
1 tsp pure vanilla extract
Put oven rack in middle position and preheat oven to 400 degrees. Butter an 8 inch square glass or ceramic baking dish. I didn’t have one, so I used a 10 X 7 ceramic 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 for 3 minutes.
Remove from heat and stir in strawberries.
Whisk together flour, baking powder, salt and remaining sugar in a bowl.
Whisk together egg, milk, butter and vanilla in a large mixing bowl, then whisk in flour mixture until just combined. Mixture tends to be more like a dough than a batter.
Reserve ½ cup fruit mixture, then add remainder to baking dish distributing evenly. Spread dough/batter over it, spreading evenly. Drizzle reserved ½ cup fruit mixture over dough/batter. Bake until a cake tester or wooden pick inserted into center of cake portion comes out clean, 25 to 30 minutes depending on size cake pan used. Cool in pan on a rack 5-10 minutes. Best served warm with a scoop of your favorite vanilla ice cream.