Homemade Strawberry Rhubarb Pudding Cake

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds flavor while brown sugar is often less expensive.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour provides more nutrients.

oats

🥗Healthier: quinoa flakes

💰Cheaper: rolled oats

Quinoa flakes are nutritious but rolled oats are generally cheaper.

Preheat oven to 350 degrees. In a large saucepan, combine rhubarb, strawberries, and 3/4 cup sugar. Cook over medium heat for 12 minutes, or until fruit is tender. Remove from heat and set aside.

In a small mixing bowl, cream the butter, and the remaining 1/2 cup of sugar. Beat in egg and vanilla.

Combine the flour, baking powder, and salt. Add to the creamed butter mixture alternately with the milk. Beat until just combined.

Pour into a 9-inch square baking pan coated with cooking spray. Pour the rhubarb sauce over the cake batter.

Bake for 30 minutes, or until a toothpick inserted near the center comes out clean.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens