Description
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.
Ingredients
- 3 cups diced fresh rhubarb
- 2 cups diced fresh strawberries
- ½ cup white sugar, divided
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
- ⅔ cup white sugar
- ⅔ cup butter, at room temperature
- 1 large egg
- ½ teaspoon almond extract
- 1 cup sour cream
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-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.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 12