Rhubarb Strawberry Pudding Cake

• water↗1⁄4 cup
• cornstarch↗1 1⁄2 teaspoons
• sugar↗1⁄3 cup

  plus

• sugar↗1⁄2 cup
• chopped fresh rhubarb, stalks (10 ounces)2 cups
• chopped fresh strawberries (5 ounces)1 cup
• all-purpose flour↗1 cup
• baking powder↗1 3⁄4 teaspoons
• salt↗1⁄2 teaspoon
• large egg↗1
• whole milk↗1⁄2 cup
• unsalted butter, melted and cooled slightly↗1⁄2 cup
• pure vanilla extract↗1 teaspoon

Step-by-step instructions

1. 1

   Put oven rack in middle position and preheat oven to 400°F

2. 2

   Butter an 8-inch square glass or ceramic baking dish.

3. 3

   Stir together water, cornstarch, and 1/3 cup sugar in a small saucepan, then stir in rhubarb.

4. 4

   Bring to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. Remove from heat and stir in strawberries.

5. 5

   Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a bowl.

6. 6

   Whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until just combined.

7. 7

   Reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly.

8. 8

   Drizzle reserved 1/2 cup fruit mixture over batter.

9. 9

   Bake until a wooden pick inserted into center of cake portion comes out clean, 25 to 30 minutes.

10. 10

    Cool in pan on a rack 5 minutes before serving.