Tags
caramalize, compote, delicious, dessert, desserts, fruit, michael rock, pud, pudding, pudding cake, recipe, rhubarb, scrumptious, strawberry moon cafe, sweet, sweets, tasty, tempting, treat, upside down, upside down pudding cake
This dessert is visually appealing and develops rich colors and a sheen.
The edge of the cake develops a delicious caramalized flavor which is ‘reminiscent of treacle pudding’ with a slight crunchy texture which contrasts well with the rest of the soft moist cake.
With vibrant fruit flavors, this is delicious served warm with cold fresh cream.
INGREDIENTS
♦ 1 ½ Pounds of Fresh Rhubarb ♦ 4 Frozen Strawberries ♦ 1 Tablespoon of fresh Meyer Lemon ♦ Splash of Elderflower Cordial ♦ ¼ Cup Water ♦ ¼ Cup Sugar compote and ½ Cup Sugar for the batter mix ♦ 1 Teaspoon of Cornstarch ♦ 1 Cup of All Purpose Flour ♦ 1 Teaspoon Vanilla ♦ 1 Stick of Unsalted Butter ♦ ½ Cup of Whole Milk
MAKE THE COMPOTE
♦ Roast about 8 – 10 ounces of sliced rhubarb covered with foil in an oven for 15-20 minutes at 350 F
♦ Place the water, sugar, cornstarch in a saucepan, stirring to blend. Then add the rhubarb, strawberries, splash of elderflower cordial (optional) plus a tablespoon of lemon juice. Simmer gently for 3-5 minutes and remove from heat.
♦ Clean the remaining rhubarb, discard the ends and slice on an angle into ¼ inch thick pieces.
♦ Butter a round metal pan (9 ½”)
♦ Chop the two tablespoons of butter and scatter over the bottom of the pan, then sprinkle about two tablespoons of sugar over.
♦ Tightly arrange the sliced rhubarb in the pan, leaving no spaces and lightly sprinkle sugar over the top and allow to stand while you make the batter.
♦ Place the pan over direct heat on stove top for a minute or two to start the caramalization.
MAKE THE BATTER
In a large bowl;
♦ Sift in the flour, baking powder, sugar and salt.
In another bowl;
♦ Whisk the egg, milk and butter and vanilla extract.
♦ Pour the wet ingredients into the dry ingredients stirring to a smooth batter.
♦ Pour the batter over the rhubarb and pour the compote over the batter.
♦ Bake in an oven for 35-40 mins at 375 F
♦ Allow to cool for 5 minutes, run a knife around the sides of the pan and then invert onto a flat plate and allow to cool for 20 minutes.
Slice and serve warm with cold whipped cream, premier ice cream or by itself.