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Free Rhubarb blueberry pudding cake Recipe
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Rhubarb blueberry pudding cake Ingredients
1 1/4 cups (300 mL) granulated sugar
1 cup (250 mL) fresh or frozen rhubarb
1 tablespoon (15 mL) cornstarch
1 teaspoon (5 mL) baking powder
1 teaspoon (5 mL) grated orange zest
1/2 cup (125 mL) milk
1/2 cup (125 mL) orange juice
1/2 teaspoon ( 2 mL) cinnamon
1/4 cup (60 mL) butter
1/4 teaspoon (1 mL) ground nutmeg
2 cups (500 mL) fresh or frozen blueberries
3/4 cup (175 mL) all-purpose flour
Pinch salt
Whipped cream
How To Make Rhubarb blueberry pudding cake
Rhubarb blueberry pudding cake Recipe Directions:
Place rhubarb and blueberries in crockpot.
In a bowl, cream together butter and 3/4 cup (175 mL) of granulated sugar.
In another bowl, combine flour, baking powder, cinnamon, nutmeg and salt. Add to the butter mixture alternately with milk. Spread over fruit in crockpot.
In small saucepan, combine cornstarch and grated orange zest. Stir in orange juice and bring to a boil; cook, stirring constantly, until slightly thickened. Remove from heat and pour over batter in crockpot.
Cover and cook on HIGH for 2 to 3 hours or until top is golden and fruit is bubbly.
Enjoy Rhubarb blueberry pudding cake!
In a bowl, cream together butter and 3/4 cup (175 mL) of granulated sugar.
In another bowl, combine flour, baking powder, cinnamon, nutmeg and salt. Add to the butter mixture alternately with milk. Spread over fruit in crockpot.
In small saucepan, combine cornstarch and grated orange zest. Stir in orange juice and bring to a boil; cook, stirring constantly, until slightly thickened. Remove from heat and pour over batter in crockpot.
Cover and cook on HIGH for 2 to 3 hours or until top is golden and fruit is bubbly.
Enjoy Rhubarb blueberry pudding cake!
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Crockpot RECIPE of the DAY
Makes: Serve warm or cool with butter, cream cheese or peanut butter.
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