Strawberry Rhubarb Pudding Cake

Ingredients

• 1/3 cup water
• 2 teaspoons cornstarch
• 1/3-1/2 cup white granulated sugar (Adjust depending on the rhubarb/strawberry mix ratio *see Note 1 below)
• 2 cups rhubarb (fresh or frozen, chopped)
• 2 cups strawberries (fresh or frozen, chopped)
• 1 cup all-purpose flour
• 1/2 cup white granulated sugar
• 1 3/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup milk (2 or 3% recommended)
• 1/2 cup salted butter (melted and cooled slightly)
• 1 teaspoon vanilla

Instructions

1. 1

   Heat the oven to 400°F. (non-convection/not fan-assisted). Butter an 8-inch square or 9-inch round glass or ceramic baking dish. Set aside.

2. 2

   Add the 1/3 cup water, 2 cups strawberries, 2 cups rhubarb, 2 teaspoons cornstarch 1/3-1/2 cup white granulated sugar to a medium saucepan over medium heat. Stir regularly until the mixture comes to a simmer. Simmer, stirring occasionally, for about 4-5 minutes or until softened and reduced.

3. 3

   Scoop out 1/2 cup of the strawberry rhubarb mixture and set aside. Pour the remaining fruit mixture into the prepared baking dish and spread it evenly. Place the baking dish on a baking sheet (to catch any bubbling over) and set aside.

4. 4

   In a small bowl, whisk together the 1 cup all-purpose flour, 1/2 cup white granulated sugar, 1 3/4 teaspoons baking powder and 1/4 teaspoon salt.

5. 5

   In a medium bowl, whisk together the 1 large egg, 1/2 cup milk, melted 1/2 cup salted butter, and 1 teaspoon vanilla. Add the flour mixture to the egg mixture and stir together until well combined.

6. 6

   Drop large spoonfuls of the cake batter over the fruit mixture in the baking pan, spreading it out a bit as best you can without disrupting the fruit too much. The batter doesn't need to completely cover the fruit. Use a small spoon to randomly spoon the reserved fruit mixture over the batter.

7. 7

   Bake in the preheated oven until a wooden pick inserted into the centre of the cake portion comes out clean, 25 to 30 minutes. Cool in the pan on a rack for 5 minutes (or up to a few hours) before serving. Serve with a drizzle of cream, a scoop of vanilla ice cream or dollop of whipped cream.