Rhubarb Strawberry Pudding Cake

Name: Rhubarb Strawberry Pudding Cake
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 2 teaspoons cornstarch; 1 large egg; 237 milliliters all-purpose flour; 283 grams cups chopped fresh rhubarb stalks; 1 teaspoons salt; 142 grams cup chopped fresh strawberries; 79 milliliters sugar; 118 milliliters stick unsalted butter, melted and cooled slightly; 1 teaspoon pure vanilla extract; 59 milliliters water; 118 milliliters whole milk

You can never have too many dessert recipes, so give Rhubarb Strawberry Pudding Cake a try. This recipe makes 6 servings with 300 calories, 4g of protein, and 17g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up baking powder, cornstarch, rhubarb stalks, and a few other things to make it today. It is perfect for Mother's Day. From preparation to the plate, this recipe takes about 50 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Put oven rack in middle position and preheat oven to 400°F. Butter an 8-inch square glass or ceramic baking dish.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Oven

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.

Ingredients you will need

Corn Starch