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Strawberry-Rhubarb Pudding Cake

  • Preparation 15 MIN
    Cooking 40 MIN
  • Servings 1
  • Makes 8 servings






  1. With the rack in the middle position, preheat the oven to 350°F (180°C).
  2. In a pot off the heat, combine the sugar and cornstarch. Add the fruits and mix well. Bring to a boil while stirring often. Simmer for 5 minutes. Spread the mixture out in an 8-inch (20 cm) square pan.


  1. In a bowl, combine the flour, baking powder and salt.
  2. In another bowl, whisk the sugar, oil, vanilla and egg with an electric mixer. With the machine running on low speed, add the dry ingredients alternating with the milk.
  3. Spread the batter over the fruit. Bake for 35 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a wire rack.
  4. Serve warm with vanilla ice cream, if desired.


You can replace the frozen fruit with fresh fruit.

To help you with this recipe

Non-Stick Square Pan

This non-stick square pan is the ideal size for baking granola bars, date squares or sugar fudge. Its durable non-stick coating and slightly rounded corners ensure even cooking as well as easy unmoulding and cleaning.

17.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.