Raspberry/Rhubarb Pudding Cake
A bit of cream drizzled on top and it's a perfect ending to a meal.
The ingredients you will need.
Raspberry/Rhubarb Pudding Cake just out of the oven.......smells delicious!
RASPBERRY/RHUBARB PUDDING CAKE RECIPE
3 cups sliced rhubarb
1/4 cup water
1 1/2 teaspoons cornstarch
1/3 cup sugar
Bring rhubarb, water, sugar and cornstarch to a boil and simmer 3 minutes.
Remove from stove and stir in:
1 cup raspberries
Preheat oven to 400 degrees and grease an 8x8 inch baking dish
In large bowl:
1 cup flour
1/2 cup sugar
1 3/4 teaspoons baking powder
1/2 teaspoon salt.
In a separate bowl:
Whisk one egg
1/2 cup milk
8 tablespoons melted coconut butter. Stir in flour mixture until just combined.
Reserve 1/2 of the fruit mixture and add remainder to baking dish. Pour the batter over the fruit, spreading it evenly. Spoon the reserved fruit mixture over the batter.
Bake 25-30 minutes, or until a wooden toothpick inserted into the center comes out clean.
Serve with cream or ice cream. Enjoy!
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