Rhubarb strawberry pudding cake from Epicurious by Gourmet

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Notes about this recipe

  • Frogcake on May 20, 2017

    Thanks to Trisha CP for flagging this one. Love the flavour combination of rhubarb and strawberries and my family LOVED this recipe. I ran out of milk and used 3 percent fat plain yogurt instead. Would double the recipe next time as everyone was looking for leftovers for breakfast the following day. I also took TrishaCP's cue and increased the vanilla. Totally delicious warm with vanilla ice cream.

  • TrishaCP on May 20, 2017

    Absolutely delicious- I added almost a tablespoon of vanilla just because I love it so much with rhubarb and strawberries, and that really worked for me.

  • sldoug on June 26, 2016

    Made this again, and again with a heaping cup of strawberries in an 11x7 pan (also, two stalks of rhubarb is roughly the right amount). Unfortunately, this time I only had brown sugar and I liked the recipe less. White sugar is apparently the way to go as it really brings out the buttery lightness of the cake.

  • sldoug on June 08, 2016

    I found this recipe via Catherine Newman's blog and it's such a delicious spring/early summer cake. I used an 11x7 pan (my 8x8 was dirty) and used more like a heaping cup of strawberries, but otherwise followed the recipe. It's a delicious light, tangy, fruity cake on its own, but it's even better with vanilla ice cream, especially while still warm.

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