Strawberry-Rhubarb Pudding Cake
Strawberry-Rhubarb Pudding Cake
Ingredients
- 1 cup (210 g) sugar
- 2 tsp cornstarch
- 2 1/2 cups (350 g) frozen sliced strawberries
- 2 1/2 cups (325 g) frozen sliced rhubarb
- ¾ cup (115 g) unbleached all-purpose flour
- 1 tsp baking powder
- 1/8 tsp salt
- 6 tbsp (80 g) sugar
- ¼ cup (60 ml) canola oil
- ½ tsp (2.5 ml) vanilla
- 1 egg
- 6 tbsp (90 ml) milk
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a pot off the heat, combine the sugar and cornstarch. Add the fruits and mix well. Bring to a boil while stirring often. Simmer for 5 minutes. Spread the mixture out in an 8-inch (20 cm) square pan.
Strawberry-Rhubarb Pudding Cake