A classic springtime dessert with a creamy strawberry and rhubarb compote on the bottom and just a little bit crispy coating on the baked cake top. Served warm it's perfect with an added scoop of ice cream!
Ingredients:
1 cup strawberries, chopped
1 cup rhubarb, chopped
1 1/2 cups sugar
3 tbsps butter, room temperature
1/2 cup milk
1 tsp vanilla
1 cup flour
1 tsp baking powder
1/4 tsp salt
1 tbsps cornstarch
3/4 cup boiling water
Grease an 8 X 8" baking dish and spread the chopped fruit on the bottom.
Cream 1/2 cup sugar and butter together then add the milk and vanilla.
Combine the flour, baking powder and salt and mix it into the butter mixture.
Spoon the batter over the fruit and spread evenly. It doesn't have to touch the sides of the baking dish.
Mix the remaining 1 cup sugar with cornstarch and sprinkle over top of the batter.
Carefully pour boiling water over the back of a spoon over the sugar/cornstarch. Do not stir.
Bake in a 375 F oven for 45 minutes and this gorgeously sugar coated pudding cake will emerge!
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