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Rhubarb Strawberry Pudding Cake Recipe


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     Rhubarb Strawberry Pudding Cake

Category   Desserts - Breads
Sub Category   None
Preptime   Quick

1/4 C water
1 1/2 tsp. cornstarch
1/3 C plus 1/2 C sugar
2 C chopped fresh rhubarb stalks (10 oz)
1 C chopped fresh strawberries (5 oz)
1 C all purpose flour
1 3/4 tsp baking powder
1/2 tsp salt
1 large egg
1/2 C whole milk
1 stick (1/2C) unsalted butter, melted and cooled slightly
1 tsp pure vanilla extract

Put oven rack in middle position and preheat oven to 400F. Butter an 8-in square glass or ceramic baking dish
Stir together water, cornstarch, and 1/3 C sugar in 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.
Whisk together flour, baking powder, salt, and remaining 1/2 C sugar in a bowl. Whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until just combined.
Reserve 1/2 C fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly. Drizzle reserved 1/2 C fruit mixture over batter. Bake until 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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