Rhubarb and Strawberry Pudding
Baking and Desserts | American cuisine
⏳ Time
50 minutes
🥕 Ingredients
12
🍽️ Servings
8
Description
Rhubarb and Strawberry Pudding
Ingredients
- Water - ¼ cup
- Corn Starch - 1½ teaspoons
- Sugar - 1 cup
- Rhubarb - 10.6 oz
- Strawberry - 5.3 oz
- Wheat Flour - 1 cup
- Baking Powder - 1¾ teaspoons
- Salt - ½ teaspoon
- Milk - ½ cup
- Egg white - 1 piece
- Butter - 4.4 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 401°F.
Step 7
Let the finished pudding cool in the dish for 5 minutes and serve immediately.
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