Awesome Rhubarb-Strawberry Pudding

Name: Awesome Rhubarb-Strawberry Pudding
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 15
Ingredients: 1/2 teaspoon almond extract; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 2/3 cup butter, at room temperature; 1 large egg; 1 1/2 cups all-purpose flour; 3 cups diced fresh rhubarb; 1 pinch salt; 1 cup sour cream; 2 cups diced fresh strawberries; 1/2 cup white sugar, divided

Recipe GLPR18a694878c35e6

Dessert

75 min

194 cal

Servings: 15

Oven

SNAP eligible

A delightful fruit pudding cake featuring tart rhubarb and sweet strawberries nestled under a tender, buttery cake topping. The fruit softens during baking while the almond-infused batter bakes to golden perfection, creating a comforting dessert with a cake-like crust on top and a fruit-filled layer below.

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Ingredients

1/2 teaspoon almond extract

1 teaspoon baking powder

1/2 teaspoon baking soda

2/3 cup butter, at room temperature

1 large egg

1 1/2 cups all-purpose flour

3 cups diced fresh rhubarb

1 pinch salt

1 cup sour cream

2 cups diced fresh strawberries

1/2 cup white sugar, divided

Directions

Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with butter or cooking spray.
In a large bowl, combine the diced rhubarb and strawberries with 1/4 cup of the white sugar, tossing gently to coat. Spread this fruit mixture evenly into the prepared baking dish, then sprinkle the remaining 1/4 cup sugar over the top.
In a small bowl, sift together the flour, baking powder, baking soda, and salt; set aside.
In a large bowl, beat the room-temperature butter and 2/3 cup sugar together using an electric mixer on medium speed for 4 to 5 minutes until the mixture becomes light and fluffy, scraping down the sides as needed.
Add the egg and almond extract to the butter mixture and beat for about 3 minutes more until completely incorporated.
Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with the flour mixture and stirring on low speed until just combined. The batter will be quite thick.
Spoon the thick batter evenly over the fruit layer in the baking dish, gently spreading it to cover but not stirring.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the cake portion comes out clean and the top is golden brown.
Remove from the oven and allow the pudding to cool slightly before serving warm.

Comments

Grocery List Plus Editorial Staff4.25

This is a straightforward pantry cake that will cost under $2 per serving even accounting for fresh rhubarb and strawberries, both readily available at Harris Teeter, Food Lion, Kroger, or Walmart in spring. The 75-minute total time is honest if you count cooling, but active prep is closer to 20 minutes, making it manageable on a weeknight. The real strength is yield: 15 servings means you are not cooking for just tonight, and a sour-cream-based cake reheats perfectly, staying moist for three days in the fridge. The caveat is that rhubarb is a spring specialty in North Carolina, not a year-round move, and this recipe depends on that brief window when both rhubarb and strawberries overlap at the market.