Strawberry Rhubarb Self Saucing Cake
If you want a slice of nostalgia, look no further!! The sugar topping creates a glaze on the top of the cake a bit like a creme brûlée. It also creates a "sauce-like" pudding at the bottom.
Servings: 10
Ingredients
- 2 cups rhubarb chopped
- 2 cups sliced fresh strawberries
- 2 3/4 cup sugar divided
- 1/3 cup butter softened
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 cup all-purpose flour, sifted
- 2 tbsp cornstarch
- 1 1/3 cup boiling water
Instructions
- Cover the bottom of an 9 x 13-inch baking pan with strawberries and rhubarb.
- In the bowl of an electric mixer, beat 1 1/2 cup sugar and butter, then add baking powder, salt, extracts, milk and flour together until creamy (you can add up to 2 tbsp more milk if it seems too thick); spread over fruit.
- Mix remaining 1 1/4 cup sugar and cornstarch in a small bowl; sprinkle over mixture in pan (this will seem like a lot of sugar but the sugar is what makes the pudding). Pour boiling water over the top (this sounds strange, but it works to create a pudding around the rhubarb and strawberries in the bottom of the pan.)
- Bake at 375°F for 45 minutes.
- Serve warm with ice cream, if desired.