🫙 From the Spice Rack
rhubarb blueberry pudding cake
Rhubarb Blueberry Pudding Cake 1 cup (250 mL) fresh or frozen rhubarb 2 cups (500 mL) fresh or frozen blueberries 1/4 cup (60 mL) butter 1 1/4 cups (300 mL) granulated sugar 3/4 cu...
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Ingredients8 items
Ingredients
- 1cup(250 ml) fresh or frozen rhubarb
- 2cup(500 ml) fresh or frozen blueberries
- 1/4cup(60 ml) butter
- 11/4 cups (300 ml) granulated sugar
- 3/4cup(175 ml) all-purpose flour
- 1teaspoon(5 ml) baking powder
- 1/2teaspoon( 2 ml) cinnamon
- 1/4teaspoon(1 ml) ground nutmeg
Directions
- 1
Rhubarb Blueberry Pudding Cake 1 cup (250 mL) fresh or frozen rhubarb 2 cups (500 mL) fresh or frozen blueberries 1/4 cup (60 mL) butter 1 1
- 2
In a bowl, cream together butter and 3/4 cup (175 mL) of granulated sugar
- 3
In another bowl, combine flour, baking powder, cinnamon, nutmeg and salt
- 4
Add to the butter mixture alternately with milk
- 5
Spread over fruit in crockpot
- 6
In small saucepan, combine cornstarch and grated orange zest
- 7
Stir in orange juice and bring to a boil
- 8
cook, stirring constantly, until slightly thickened