Rhubarb Berry Cake Pudding
Print recipe | Serves | 4-6 |
| Prep time | 15 minutes |
| Cook time | 45 minutes |
| Total time | 1 hour |
| Meal type | Dessert |
Rhubarb Berry Cake Pudding is a wonderfully gooey, cakey treat. The dessert gives you a little sweetness and a little pucker, and a whole serving of doughy goodness.
Ingredients
- 2 cups Sugar
- 1/4 cup Flour
- 2 tablespoons melted butter
- 2 cups milk
- 1/4 teaspoon salt
- 4 eggs (separated)
- 1 cup rhubarb
- 1 cup berries (your favorite type)
Directions
| Step 1 | |
| Preheat oven 325 degrees. Bowl 1: Combine 1.5 C sugar with flour | |
| Step 2 | |
| Bowl 2: Mix together butter, milk, and salt | |
| Step 3 | |
| Combine bowl 1 and bowl 2 | |
| Step 4 | |
| Toss rhubarb and berries with 1/2 Cup sugar. Add rhubarb and berries to lightly beaten egg yolks and then add all to combined bowl mixture, and incorporate gently | |
| Step 5 | |
| Whip egg whites until stiff but not dry. Fold egg whites into combined bowl mixture and pour into greased shallow baking dish (or individual cups). Sprinkle with sugar | |
| Step 6 | |
| Set pan in a larger water bath pan, and bake for 45 minutes. Serve warm with vanilla ice cream (or Creme Anglaise if you fancy something fancy). | |