Rhubarb Strawberry Pudding Cake
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.
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.