Rhubarb Pudding Cakes
This recipe is adapted from Gourmet (April 2007) and it was divine – especially with ice cream – and it’s one that my mother-in-law made for us ages ago and that I just hadn’t gotten around to trying. I used all rhubarb but you could easily substitute in strawberries as well!
1/4 c. water AND 2 t. cornstarch
1/2 c. sugar AND 3 c. rhubarb, small dice
1 c. flour AND 1/2 c. sugar
2 t. baking powder AND 1/2 t. salt
1/2 c. butter, melted and cooled slightly
1/2 c. milk AND 1 t. vanilla
Preheat the oven to 400 and butter 4, 1-cup ramekins – I then put them on a baking sheet lined with parchment. In a small pot, mix together the 4 fruit ingredients and bring to a boil. Simmer for about 3 minutes and then remove the pot from the heat. Prep the dry and wet ingredients in separate bowls, whisking each to combine.
Spoon the rhubarb mixture evenly into the 4 ramekins, saving about a half cup to top them all off with a bit of fruit. Add the wet mixture to the dry mixture, mix well and then divide it all equally among the ramekins – the batter will be thick. Spoon the remaining fruit mixture evenly over each and bake for 20 to 25 minutes until the tops bounce back to a light touch. Allow the cakes to rest for a few minutes before serving them – we flipped them out into big bowls and enjoyed them with ice cream (or rather Brock and I did this after we put our delirious children to bed – they tasted it the next day). Enjoy!
- Category: Cakes, Rhubarb, Puddings