Since the 1970’s, we have prepared hundreds (if not thousands!) of meals here at the Community of Jesus on Cape Cod, and at our mission house, Villa Via Sacra, in Barga, Italy. We believe that food nourishes body, soul, and spirit, and that even the simplest meal, prepared with love, can change your life. At the heart of our call to kitchen and table lie the words of Saint Benedict: “Welcome all as Christ.” This premise has led us on many culinary adventures, which we now gladly share with you!
STRAWBERRY RHUBARB PUDDING CAKE
For years, rhubarb has long been one of my favorite fruits. Always a bit of a wild child in the fruit family (since most people don’t have any idea what to do with it), I’ve loved it since I was a kid and always looked forward to my mom’s strawberry rhubarb pie – which I deemed ‘the best!’ When we moved to New England back in 1981, my great grandmother (who embodied Tasha Tudor) gave us her heirloom rhubarb plant to take with us. After 37 years, it’s still thriving in my mother’s garden!
This Mother’s Day, I decided to ‘pay it forward’ with a pie for mom and then my creative juices got going when, after delivering the pie, I left with a huge bag of freshly picked rhubarb from Grandma’s plant! So, next came this old fashioned pudding cake. Eaten warm, straight out of the dish, or with a squirt of whipped cream or a scoop of ice cream, it is melt-in-your-mouth goodness that will keep you going back for more. Super simple and quick to make, it’s the perfect go-to dessert for company or to make for your family after a long day. It can be made gluten free as well. Enjoy!
SERVINGS8servingsCHANGE SERVING SIZEservings | COOK TIME40-45mins | PREP TIME15mins | READY IN55-60mins |
INGREDIENTS
- 3 cups rhubarb chopped
- 1 cup strawberries sliced (optional)
- 1 3/4 cup sugar divided
- 3 Tbsp butter softened
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup milk
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup flour sifted
- 1 Tbsp cornstarch
- 2/3 cup boiling water
INSTRUCTIONS
- Cover the bottom of a buttered glass 8 or 9 inch square pan with rhubarb and strawberries.
- Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together and pour over fruit. Mix remaining sugar and cornstarch; sprinkle over mixture in pan. Pour boiling water over the top- this will create a wonderful pudding around the fruit in the bottom of the pan.
- Bake at 375°F for 40 to 45 minutes or bubbly and golden.
- You can see that the sugar topping creates a glaze on the top of the cake, something like a creme brulee, as well as creating the pudding at the bottom. Serve warm in a bowl with ice cream or whipped cream, or let it cool a bit, slice and invert on your plate to show off the pudding. You may also substitute a gluten free flour blend for the flour - you may need to adjust the cooking time.
