Rhubarb Strawberry Pudding Cake

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1/4 cup water
• 1 1/2 teaspoons cornstarch
• 1/3 cup sugar, 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
• 1/2 cup unsalted butter, melted and cooled slightly
• 1 teaspoon pure vanilla extract

Recipe

• 1 put oven rack in middle position and preheat oven to 400°f
• 2 butter an 8-inch square glass or ceramic baking dish.
• 3 stir together water, cornstarch, and 1/3 cup sugar in a small saucepan, then stir in rhubarb.
• 4 bring to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. remove from heat and stir in strawberries.
• 5 whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a bowl.
• 6 whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until just combined.
• 7 reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly.
• 8 drizzle reserved 1/2 cup fruit mixture over batter.
• 9 bake until a wooden pick inserted into center of cake portion comes out clean, 25 to 30 minutes.
• 10 cool in pan on a rack 5 minutes before serving.