Rhubarb Strawberry Pudding Cake
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This pudding cake is so good and moist, we always enjoy making it
1/4 cup water
1-1/2 teaspoon cornstarch
1/3 cup plus 1/2 cup sugar
2 cups (10 ounces) chopped fresh rhubarb stalks
1 cup (5 ounces) chopped fresh strawberries
1 cup all-purpose flour
1-3/4 teaspoons baking powder
1/2 teaspoon 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
Put oven rack in middle position and preheat oven to 400 degrees. Butter an 8-inch square glass or ceramic baking dish.
Stir together water, cornstarch and 1/3 cup sugar in small saucepan, then stir in rhubarb. Bring to a simmer for 3 minutes stirring occassionally. Remove from heat and stir in strawberries. Whisk together flour, baking powder, salt and remaining 1/2 cup sugar in a bowl.
Whisk together egg, milk, butter and vanilla in a large bowl and then whisk in flour mixture until just combined.
Reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly. Drizzle reserved 1/2 cup fruit mixture over batter.
Bake 25 to 30 minutes until a wooden pick inserted into center of cake comes out clear. Cool in pan 5 minutes before serving.