Strawberry-Rhubarb Pudding Cake

Strawberry-Rhubarb Pudding Cake

As sold in stores
  • Preparation 15 min
  • Cooking 40 min
  • Servings 1
  • Makes 8 servings
  • Vegetarian
  • Nut-free

Categories

Ingredients

  • Fruits

    • 1 cup (210 g) sugar
    • 2 tsp cornstarch
    • 2 1/2 cups (350 g) frozen sliced strawberries
    • 2 1/2 cups (325 g) frozen sliced rhubarb
  • Cake

    • ¾ cup (115 g) unbleached all-purpose flour
    • 1 tsp baking powder
    • 1/8 tsp salt
    • 6 tbsp (80 g) sugar
    • ¼ cup (60 ml) canola oil
    • ½ tsp (2.5 ml) vanilla
    • 1 egg
    • 6 tbsp (90 ml) milk

Preparation

  • Fruits

  • Cake

Note from Ricardo

You can replace the frozen fruit with fresh fruit.

Personal Note

To help you with this recipe

RICARDO Non-Stick Square Pan

RICARDO Non-Stick Square Pan

17.99 $

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.

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