Rhubarb Strawberry Pudding Cake

I am a lover of rhubarb, especially in combination with strawberries. Last week I had them both on hand and thought about making a strawberry rhubarb compote. But I've done that many times and decided to find a new way of preparing these specially springtime ingredients. Epicurious.com had a recipe for this pudding cake. It didn't sound very inspiring but I had all the ingredients and always wanted to try making a pudding cake. The results were way better than what I was expecting. Henry and I both loved this either warm from the oven or cold from the refrigerator. No one will believe how simple the pudding cake is to prepare.

1/4 cup water

1 1/2 tsp. cornstarch

1/3 cup plus 1/2 cup sugar

2 cups chopped fresh rhubarb stalks (10 ounces)

1 cup chopped fresh strawberries (5 ounces)

1 cup all-purpose flour

1 3/4 tsp. baking powder

1/2 tsp. salt

1 large egg

1/2 cup whole milk

1 stick (1/2 cup) unsalted butter, melted and cooled slightly

1 tsp. pure vanilla extract

Put oven rack in middle position and preheat oven to 400 degrees. Butter an 8 inch square glass or ceramic baking dish.

Stir together water, cornstarch, and 1/3 cup sugar in a small saucepan, then stir in rhubarb. Bring to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. Remove from heat and stir in strawberries.

Whisk together flour, baking powder, salt and remaining 1/2 cup sugar in a bowl.

Whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until just combined.

Reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly. Drizzle reserved 1/2 cup fruit mixture over batter. Bake until a wooden pick inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes before serving.

Serves 6 to 8

Notes: I used 1 % milk instead of whole milk and substituted safflower oil for the butter. It still tasted delicious. I baked the pudding cake in a metal pan.