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My review
Awesome Rhubarb-Strawberry Pudding
21
kkelly
"I've been making pudding for years and stumbled on a recipe last year that caught my attention and taste buds. I've made it and changed it and now it's the only one I make; hope you enjoy it. Raspberries or just about any other fruits could be used with the rhubarb, this recipe offers endless possibilities."
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Ingredients
1 h 15 m servings 285Original recipe yields 12 servings (1 9x13-inch pudding)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix rhubarb, strawberries, and 1/4 cup sugar in a bowl; spread fruit mixture into prepared baking dish and sprinkle remaining 1/4 cup sugar on top.
- Sift flour, baking powder, baking soda, and salt together in a bowl. Beat 2/3 cup sugar and butter with an electric mixer set on medium speed in a large bowl until fluffy, 4 to 5 minutes. Beat egg and almond extract into butter mixture until incorporated, about 3 minutes more. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated. Batter will be thick.
- Spoon batter evenly over rhubarb mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
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Reviews
Read all reviews 1315 Ratings
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Most helpful positive review
6/17/2012
Thanks for such a wonderful recipes. I bought the rhubarb and strawberries but forgot the frozen pie crust at the store. Boy am I glad I did! I put three ingredients in the search engine, str...
Most helpful critical review
10/22/2015
I was excited to try this but unfortunately, it was a little bland. The only change I made was to halve the recipe because I didn't have very much fruit. It's more of a cobbler than a pudding a...
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6/17/2012
Thanks for such a wonderful recipes. I bought the rhubarb and strawberries but forgot the frozen pie crust at the store. Boy am I glad I did! I put three ingredients in the search engine, str...
5/16/2016
I made this gluten free. I used Greek yogurt since I didn't have sour cream. The strawberries gave the rhubarb enough natural sugar so I cut the sugar down to 1/8 cup.I also cut the sugar down ...
7/8/2013
This is an excellent use of rhubarb and strawberries from garden. It has the perfect amount of sweetness and the cake has a wonderful texture. Next time I would add a little additional fruit t...
6/14/2012
A very good rhubarb dessert. The batter does get thick when mixing, but it spreads nicely over the fruit. It bakes with a cake-like texture. I can see where this recipe would work great with ...
6/28/2018
This is very very good! The cake layer is so fluffy and light. I think I will add more fruit next time, maybe some blueberries. There will be a next time. This is a keeper!
6/23/2017
Out of this world!!! This recipe will be repeated every rhubarb-strawberry season, and probably with blueberries, peaches, and whatever else I can find.
10/22/2015
I was excited to try this but unfortunately, it was a little bland. The only change I made was to halve the recipe because I didn't have very much fruit. It's more of a cobbler than a pudding a...