Really Easy (and Really Gluten-Free) Rhubarb & Strawberry Puddin’ Cake
The total time is approximately 50 minutes, 15 minutes to make the cake & 25-30 minutes to bake it (plus 5 minutes to cool).
It makes a fabulous Mother’s Day surprise, a casual birthday cake, a midnight munch.
You can eat this for breakfast.
It’s that kind of cake.
Puddin’ Cake Ingredients:
1 1/2 tsp cornstarch
1/4 cup water
1/3 cup sugar (plus 1/2 cup)
2 scant cups chopped rhubarb
1 full cup plus 2 tbsp chopped strawberries
1 cup all-purpose gluten-free flour*
1 3/4 tsp baking powder
1/2 tsp salt
1/2 cup milk (substitute non-dairy milk)
1 egg (substitute non-dairy item such as banana)
1 1/2 tsp vanilla extract
1 whole stick unsalted butter, melted (in a pan) & cooled just a little (substitute non-dairy butter, but if you use Earth Balance, only use 1/4 tsp salt)
*Gluten-Free All Purpose Flour: The easiest and most affordable flour is our bulk GF all-purpose flour from Wholesome Chow. When I make my pies, I tend to make my own all-purpose flour, but Wholesome Chow’s is perfect for this cake.
Important note: You do NOT have to add xanthan or guar gum, as this flour already contains it – makes it very easy for baking.
Equipment: You will need an 8×8 glass baking dish, a saucepan, rubber spatula, chopping board, knife, measuring spoons & cups
Preheat the oven to 400 degrees F. Grease an 8×8 glass baking dish.
In a small saucepan, stir together water, cornstarch and sugar. Add chopped rhubarb.
Heat on high to just boiling, stirring constantly. Lower heat to a simmer, stirring occasionally. Simmer for 3 minutes. Remove from heat and stir in chopped strawberries.
Whisk together flour, baking powder, 1/2 cup sugar, and salt in a medium bowl.
In a large bowl, whisk together the milk, egg, and vanilla extract. Add the melted butter – cool it slightly, or you will have a scrambled egg.
Add the flour mixture to the milk mixture, and whisk together until just blended & any lumps are all gone.
Reserve 1/2 cup of the rhubarb-strawberry mixture from the saucepan. Now spread the remaining amount into the glass baking dish, using the rubber spatula to spread evenly. Pour the batter on top – using the spatula to get a mostly even spread.
And pour the last bit of the rhubarb-strawberry mixture on top of the batter, trying your best to spread it evenly all across. It’s not going to be a smooth spread, but don’t worry. You’ll do just fine.
Bake for 25-30 minutes, until a toothpick inserted in the middle of the cake (not the fruit mixture) comes out clean.
Cool for 5 minutes in the baking dish, on a rack.
Serve with even more rhubarb-strawberry mixture and/or with fresh whipped cream. Or just as it is.
Everyday Decadent Chocolate Pudding
Alternate title: The pudding you would have served on Valentine’s Day.
This pudding is rich: Heavy cream, butter, whole milk!
Even my five year old admitted as much, after licking her spoon and collapsing to the kitchen floor.
Omit the chopped bittersweet chocolate, for a regular (but still delicious) pudding.
Try our bulk cocoa powder with this! Also – try our local, small farm chicken egg yolks!
3 tbsp cocoa powder
1/4 tsp salt
2 tbsp cornstarch
3 large egg yolks
1/2 c. heavy cream
2 1/2 c. whole milk
5 tbsp butter, cut into chunks
4 oz bittersweet chocolate, chopped finely
3 tsp vanilla extract
You will need: A large saucepan, a rubber spatula, a whisk, a fine mesh strainer, a medium glass bowl
Whisk together the sugar, cocoa powder and salt in a large saucepan. (No heat yet!) Whisk in the egg yolks, cornstarch and cream.
Now turn heat to medium and whisk in milk – whisking constantly for about 7-8 minutes, or until the chocolate mixture thickens and boils all the way through. Now whisk for about 30 seconds longer. Immediately remove from heat and add the chunks of butter. If you’re adding the bittersweet chocolate, add it now. Still whisking constantly, add the 3 tablespoons of vanilla extract.
With the rubber spatula, scrape the pudding mixture into a fine mesh strainer over a glass dish or bowl.
Cool in the freezer in order to enjoy in a couple of hours, or cool slower in the fridge – enjoy in about 4 hours.
There’s always a film that covers homemade puddings – to avoid this, you can put a piece of greased parchment paper on top of the surface. Otherwise, it’s still yummy! I just stir it in.
And – well – serve and enjoy! Optional topping: Whipped cream, sprinkles, cherries.
3 large eggs (try it with pastured!)
¾ cup milk
¾ cup white flour
½ tsp salt
1 ½ tbsp melted butter
1 lb fruit. Stone fruits are best, try white nectarines, pluots, or cherries (or an assortment of all of the above).
¼ cup sugar
*Optional: add ½ cup of Friends of Cheeses pinot noir soaked cherries!
Preheat oven to 450
Chop fruits and add sugar. Mix well and let sit for up to an hour.
Beat together eggs, milk, flour, and salt until smooth.
Grease a large skillet or 9” x 9” baking pan with butter and let heat in oven for about a minute.
Lay fruit on bottom of pan.
Add melted butter to batter and pour over the top of the fruit.
Place in oven for 15 minutes at 450
Turn heat down to 350 and let bake for ten more minutes until light brown.
Remove from oven and let cool for about half an hour. Serve with whipped cream, ice cream, or a nice dessert wine.