Rhubarb and Strawberry Pudding
Baking and Desserts • American
Description
Rhubarb and Strawberry Pudding
Ingredients
- Water ¼ cup
- Corn Starch 1½ teaspoons
- Sugar 1 cup
- Rhubarb 10 oz
- Strawberry 5 oz
- Wheat Flour 1 cup
- Baking Powder 1¾ teaspoons
- Salt ½ teaspoon
- Milk ½ cup
- Egg white 1 piece
- Butter 5 oz
- Vanilla extract 1 teaspoon
Step-by-Step Guide
Step 1
Finely chop the rhubarb stalks and strawberries.
Step 2
In a small saucepan, mix water, cornstarch, ⅓ cup of sugar, add rhubarb, and place over heat. Stirring constantly, bring to a boil and cook for 3 minutes. Remove from heat and mix with strawberries.
Step 3
Beat eggs, milk, butter, and vanilla with a mixer on high speed.
Step 4
Combine flour, baking powder, salt, ½ cup of sugar, and add to the egg mixture. Mix on low speed until a batter forms.
Step 5
Reserve half a cup of the rhubarb-strawberry mixture. Pour the rest into a glass baking dish. Pour the batter over the top and smooth the surface. Drizzle the reserved half cup of the rhubarb-strawberry mixture over the batter.
Step 6
Bake in the oven for 25-30 minutes at 400°F.
Step 7
Let the finished pudding cool in the dish for 5 minutes and serve immediately.
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