Serves 15
75 min
Awesome Rhubarb-Strawberry Pudding
Recipe GLPR18a694878c35e6
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.
