Rhubarb Strawberry Pudding Cake
Ingredients:
*3 cups Strawberries, roughly chopped
*3 cups diced Rhubarb, fresh or frozen
*2 cups All-purpose Flour
*1 and 1/2 cups Sugar
*6 tablespoons Plant Based Butter or Butter, melted
*2 teaspoons Baking Powder
*1/2 teaspoon Kosher Salt or Sea Salt
*2 teaspoons Vanilla Extract
Topping:
*2 cups Sugar
*2 tablespoons Cornstarch
*2 cups Boiling Water
*2 teaspoons Ground Cinnamon
Directions:
- Grease with butter or spray with Cooking spray 8.9 inch by 13.2 inch (3 quart) place in the strawberries and rhubarb and spread out evenly.
2. In a mixing bowl sift together the flour, sugar, baking powder and salt. Then mix in the melted butter and vanilla. Note: The dough will be stiff.
3. Spread the dough batter mixture over the strawberries and rhubarb.
Whisk together in a bowl the sugar and cornstarch and sprinkle over the dough. Then pour over the boiling water (Do not Stir!), sprinkle on top the cinnamon and Bake in preheated 350*F. oven for 1 hour and 15 minutes or until pudding top is set.
For Topping:
Serve with Whipped Cream or Ice-cream.
Recipe adapted from All Recipes.
Enjoy!
Lindy
