Rhubarb strawberry pudding cake from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

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Notes about this recipe

  • hbakke on May 22, 2020

    I halved the recipe since I only had a small amount of strawberries and rhubarb. I used a loaf pan and baked for 35 minutes. I also subbed almond milk for the whole milk. I don't really know why this is called a pudding cake. It's just jammy fruit with a cake topping. Overall I think this turned out well and wasn't overly sweet. I would make this again.

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