Rhubarb Strawberry Pudding Cake |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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this is a recipe that I have not tried... but one that I definitely want to try to make Gluten Free.... the recipe is from Gourmet | April 2007 magazine Ingredients:
1/4 cup water |
• 1 1/2 teaspoons cornstarch |
• 1/3 cup plus 1/2 cup sugar |
• 2 cups chopped fresh rhubarb stalks (10 ounces) |
• 1 cup chopped fresh strawberries (5 ounces) |
• 1 cup all-purpose flour |
• 1 3/4 teaspoons baking powder |
• 1/2 teaspoon salt |
• 1 large egg |
• 1/2 cup whole milk |
• 1 stick (1/2 cup) unsalted butter, melted and cooled slightly |
• 1 teaspoon pure vanilla extract |
Directions:
1. Put oven rack in middle position and preheat oven to 400°F. Butter an 8-inch square glass or ceramic baking dish.
2. 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.
3. Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a bowl.
4. Whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until just combined.
5. 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.
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