Awesome Rhubarb-Strawberry Pudding

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.

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

Ingredients

• 1 teaspoon baking powder
• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• 1 pinch salt
• 1 cup sour cream
• ½ teaspoon almond extract
• ⅔ cup white sugar
• 1 large egg
• ½ cup white sugar, divided
• 2 cups diced fresh strawberries
• ⅔ cup butter, at room temperature
• 3 cups diced fresh rhubarb

Recipe Instructions

Step 1

Preheat 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

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.

Step 4

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.

Step 5

Spoon batter evenly over rhubarb mixture.