Apr 23, 20202 min read

Rhubarb-Strawberry Pudding Cake

Late April rhubarb harvest

Late April and the bountiful rhubarb at RavenCroft Garden is ready to be transformed into many delicious foods. In the way of the grandmother gardeners of the past, this plant was given to me by a friend. After many years of bringing composted goat manure to her rhubarb patch, I was delighted to bring this old-fashioned hearty rhubarb back to the croft. The named and newer varieties are a bit more refined, timid even. I like this bold expression of a plant in the garden for the texture and tasty petioles she brings. And, also, even though over time she may have lost her name she did not lose her robust character...A gracious thank-you to Dana for her love of all things beautiful and her garden!

And, as women are wont to do, one of the women in my garden club shared a picture and the following recipe for Rhubarb-Strawberry Pudding Cake. I especially enjoyed it was described as a breakfast or dessert option! Add an egg to the side if you go for the breakfast option to up your morning protein intake! Thanks here to Kimberly, the recipe worked perfectly on the first try...now, in the spirit of exploration and curiosity, I can change it up and see where that takes us...

Rhubarb-Strawberry Pudding Cake

30 minute prep time

25-30 minute cook time

Total time:1 hour

This is a quick bread with fruit on the top and bottom. Quick and easy to make with simple ingredients close at hand. Honey or sweetener of choice can replace sugar.

Pre-heat oven to 400 degrees, butter 8" baking dish

Ingredients & process:

Fruit sauce

1/4 cup water

1.5 tsp cornstarch

1/3 cup sugar

2 cups rhubarb, chopped in 1" pieces

1 cup strawberries, sliced

Mix these ingredients together and simmer until soft, set aside

Dry Ingredients

1 cup flour (I used whole wheat pastry & ww regular 1/2 c. each)

1/2 cup sugar