Awesome Rhubarb-Strawberry Pudding

Rhubarb-strawberry pudding is an awesome combination, both sweet and tart, and baked under a buttery crust with just a hint of almond flavoring.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 286 Calories

Ingredients

• 1 teaspoon baking powder
• 1 pinch salt
• 1 cup sour cream
• 1 large egg
• 2 cups diced fresh strawberries
• 3 cups diced fresh rhubarb
• 1.5 cups all-purpose flour
• 0.5 teaspoon baking soda
• 0.5 teaspoon almond extract
• 0.66666668653488 cup white sugar
• 0.5 cup white sugar, divided
• 0.66666668653488 cup butter, at room temperature

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Step 2

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Step 3

Spoon batter evenly over rhubarb mixture.

Step 4

Mix rhubarb, strawberries, and 1/4 cup sugar in a bowl. Spread evenly in the prepared baking. Sprinkle remaining 1/4 cup sugar on top.

Step 5

Sift flour, baking powder, baking soda, and salt together in a bowl. Beat 2/3 cup sugar and butter with an electric mixer 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. Add flour mixture and sour cream alternately, mixing until just incorporated. Batter will be thick.