Rhubarb Strawberry Pudding Cake
Rhubarb is often referred to as the ‘pie plant’ due to its popular use in pies and desserts.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Rhubarb Strawberry Pudding Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish.
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In a mixing bowl, combine rhubarb, strawberries, and 1/2 cup of sugar. Let it sit for 10 minutes.
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In a separate bowl, whisk together flour, baking powder, and salt.
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In a saucepan, melt butter over low heat. Remove from heat and stir in milk, vanilla extract, and egg.
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Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
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Pour the batter into the prepared baking dish. Spread the rhubarb and strawberry mixture evenly over the batter.
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Sprinkle the remaining sugar over the top.
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Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool for 30 minutes before serving.
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Serve warm or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
