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Saturday, June 25, 2011

What's Bakin?: Rhubarb Strawberry Blueberry Pudding Cake

I had some strawberries and rhubarb from the farmer's market. I also had some leftover blueberries. I was looking for an easy recipe to incorporate all of these berries.

I found a recipe online for a pudding cake. I made some changes to the recipe and doubled it for a 9 x 13 cake pan. It turned out delicious! Feel free to change up the berries in this recipe. It's best served warm with some vanilla ice cream. Yummy!!


Rhubarb Strawberry Blueberry Pudding Cake
adapted from Goumet, April 2007
Servings: 6-8 (8 x 8 square dish)



1/4 c. water
1 1/2 tsp. cornstarch
1/4 c. plus 1/3 c. sugar
2 c. fresh rhubarb stalks, chopped in small pieces (about 3 stalks)
2 c. fresh mixed berries (I used 1 c. strawberries & 1 c. blueberries), cut into small pieces
1 c. flour
1 3/4 tsp. baking powder
1/2 tsp. salt
1 large egg
1/2 c. 2% milk
1 stick (1/2 c.) unsalted butter, melted and cooled slightly
1 tsp. pure vanilla extract

1) Put oven rack in the middle position and preheat oven to 400 degrees F. Butter an 8 inch square glass or ceramic baking dish.

2) Stir together water, cornstarch and 1/4 c. sugar in a saucepan. Stir in rhubarb and bring to a simmer, stirring constantly. Once at a simmer, stir occasionally for about 8-10 minutes or until the rhubarb is soft.




3) Remove the pan from heat and stir in the other mixed berries. Set aside.


4) Mix together flour, baking powder, salt and remaining 1/3 c. sugar in a small bowl and set aside.


5) In a large bowl, whisk together egg, milk, butter and vanilla. Add the flour mixture to this bowl and whisk in until the mixture is just combined.




6) Reserve 1/2 c. of the fruit mixture, then add the remainder to the baking dish. Pour the batter over the fruit, spreading it evenly. Drizzle the reserved 1/2 c. of fruit mixture over the batter.



7) Place a jelly roll pan or cookie sheet under your pan to catch any overflowing fruit. Bake until a wooden toothpick inserted into the center of the cake portion comes out clean, or about 25-30 minutes. Cool the pan on a rack for at least 5 minutes before serving.

2 comments:

takaeko said...

Ohhhhh! I have a craving for sweets like your recipe!!
I had tried to make strawberry cakes like yours but failed to make a pancake.

~Holly~ said...

takaeko-It was really easy to make. I doubled the recipe and brought it to work to share. It was a huge hit!