| Cuisine: American | Type: Dessert | Serves: 6 to 8 |
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Source:
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epicurious.com (Gourmet April 2007) |
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Attributes:
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Quick and Easy |
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Comments:
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Yummy! |
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Serving Suggestions:
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Ingredients:
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1/4 cup water 1 1/2 tsp. cornstarch 1/3 cup plus 1/2 cup sugar 2 cups chopped fresh rhubarb stalks (10 ounces) 1 cup chopped fresh strawberries 1 cup all-purpose flour 1 3/4 tsp. baking powder 1/2 tsp. salt 1 large egg 1/2 cup whole milk 1 stick (1/2 cup) unsalted butter, melted and cooled slightly 1 tsp. vanilla extract |
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Instructions:
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Put oven rack in middle position and preheat oven to 400F. Butter and 8-inch square glass or ceramic baking dish. Stir together water, cornstarch, and 1/3 cup sugar in a small saucepan, then stir in rhubarb. Bring to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. Remove from heat and stir in strawberries. Whisk together flour, baking powder, salt and remaining 1/2 cup sugar in a bowl. Whisk together egg, milk, butter and vanilla in a large bowl, then whisk in flour mixture until just combined. Reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly. Drizzle reserved 1/2 cup fruit mixture over batter. Bake until wooden toothpick inserted into center of cake portion comes out clean; 25 to 30 minutes. Cool in pan on a rack for 5 minutes before serving. |
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Related recipes:
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None |
2008-07-23