“This no-hassle mix-and-bake dessert is like the old-fashioned cake Grandma always had ready after dinner, even though you never saw her working on it. Gourmet, April 2007”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Put oven rack in middle position and preheat oven to 400°F Butter an 8-inch square glass or ceramic baking dish.
  2. 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.
  3. Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a bowl.
  4. Whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until just combined.
  5. 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 a wooden pick inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes before serving.

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