Ingredientes para Rhubarb Strawberry Pudding Cake
- 1/2 cup water
- 2 tablespoons cornstarch
- 1/3 cup granulated sugar + 1/2 cup granulated sugar
- Fresh Rhubarb
- Fresh Strawberries
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- Whole Milk
- Unsalted Butter
- Pure Vanilla Extract
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Cómo preparar Rhubarb Strawberry Pudding Cake
- Preheat oven to 400°F (200°C). Position oven rack in the middle.
- Grease and flour an 8-inch square glass or ceramic baking dish.
- In a small saucepan, whisk together 1/2 cup water, 2 tablespoons cornstarch, and 1/3 cup granulated sugar until smooth. Stir in 1 1/2 cups chopped rhubarb.
- Bring the mixture to a simmer over medium heat, stirring constantly. Reduce heat to low and simmer for 3 minutes, stirring occasionally, until the rhubarb softens and the sauce thickens.
- Remove from heat and gently stir in 1 cup sliced strawberries.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 cup granulated sugar.
- In a large bowl, whisk together 1 large egg, 1 cup milk, 1/4 cup melted unsalted butter, and 1 teaspoon vanilla extract. Gradually whisk in the dry ingredients until just combined. Do not overmix.
- Reserve 1/2 cup of the fruit mixture. Pour the remaining fruit mixture into the prepared baking dish.
- Pour the batter evenly over the fruit mixture in the baking dish.
- Drizzle the reserved 1/2 cup fruit mixture over the top of the batter.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
122g
Fat
52g
Carbs
16g
