Rhubarb Strawberry Pudding Cake

We have six thriving rhubarb plants in the backyard that we have started to harvest. When we lived in Cambridge, England during my husband’s graduate school days, he would reward himself after a morning in the library by going to the library cafeteria and purchasing a bowl of warm stewed rhubarb. It was accompanied by a large pitcher of drinking custard to pour liberally over the fruit. It was a simple, warming and delicious dessert, just like this recipe for Rhubarb Strawberry Pudding Cake. It has been in my favorites list on my Gourmet Live App and was originally printed in the magazine in April 2007. I adapted it by adding some citrus and spices. The cake is moist and tender and is easier than making a pie. I also tried a dairy free version by using margarine instead of butter and hemp milk in place of cow’s milk with very good success. You can make some custard or whipped cream to accompany the cake, although it isn’t necessary; I liked it on its own.

Rhubarb Strawberry Pudding Cake
1/4 c. water
1-1/2 tsp. cornstarch
1/3 c. + 1/2 c. vanilla sugar
2 c. chopped fresh rhubarb
1 c. chopped fresh strawberries
1 c. flour
1-3/4 tsp. baking powder
1/2 tsp. kosher salt
1 tsp. orange zest
1/4 tsp. cinnamon
1/8 tsp. freshly grated nutmeg
1 large egg
1/2 c. milk or dairy free hemp milk
1/2 c. butter or dairy free margarine, melted
1 tsp. vanilla

Preheat oven to 400 degrees. Grease an 8×8 pyrex dish and set aside. In a small saucepan combine water, cornstarch, 1/3 c. vanilla sugar and rhubarb. Bring to a boil, stirring constantly. Lower heat and cook 3-5 minutes until rhubarb is fork tender. Remove from the heat and stir in strawberries. Set aside. In a bowl combine the dry ingredients including the remaining vanilla sugar. Then add the wet ingredients and whisk until it just comes together. Set aside 1/2 c. of the fruit mixture and pour the remaining fruit into the prepared 8×8 pan. Spread batter evenly over the fruit using a spatula. Drizzle remaining fruit over the batter and set in the middle of the oven to bake for 20-25 minutes until an inserted toothpick comes clean. Set on rack to cool. Serves 6-8.

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This entry was posted in Cakes, Dairy-free, Desserts, Fruit. Bookmark the permalink.

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