Rhubarb Strawberry Pudding Cake



Makes 6 to 8 servings

1/4 cup water

1 1/2 teaspoons cornstarch

1/3 cup plus 1/2 cup sugar

2 cups chopped fresh rhubarb stalks (10 ounces)

1 cup chopped fresh strawberries (5 ounces)

1 cup Nutri Flour Blend

1 3/4 teaspoons baking powder

1/2 teaspoon coarse kosher salt

1 large egg

1/2 cup whole milk

1 stick (1/2 cup) unsalted butter, melted and cooled slightly

1 teaspoon pure vanilla extract

  1. Put oven rack in middle position and preheat oven to 400°F.

  2. Butter an 8-inch square glass or ceramic baking dish.

  3. Stir together water, cornstarch, and 1/3 cup sugar in a small saucepan, then stir in rhubarb. Bring to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. Remove from heat and stir in strawberries.

  4. Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a bowl.

  5. Whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until just combined.

  6. Reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly.

  7. Drizzle reserved 1/2 cup fruit mixture over batter.

  8. Bake until a wooden pick inserted into centre of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes before serving.

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