Strawberry and rhubarb pudding cake

  • Preparation 30 min
  • Cooking 45 min
  • Servings 6
  • Freezing Absolutely



  • 1 1/3 cup all purpose flour
  • 3/4 cup brown sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup butter
  • 1 egg, beaten
  • 3/4 cup milk
  • Scraped seeds from one vanilla pod
  • Zest from half a lemon
  • 1 tablespoon dark rum
  • 1 1/2 cup Quebec strawberries, cut in big pieces
  • 1 cup rhubarb, peeled and sliced



  • Preheat the oven at 350°F.
  • In a bowl, mix the flour, sugar, salt and baking powder together. Add the butter and break it apart into small peas using a knife or your fingers.
  • In a bowl, combine egg, milk, vanilla and lemon zest and rum then whisk. Create a small hole in the middle of the dried ingredients and add the mix.
  • Combine together just enough to wet the dry ingredients. Add the strawberries and rhubarb, mix delicately then pour in a square Pyrex about 9×9 in size.
  • Place in the middle of the oven and bake for about 45 to 50 minutes or until you poke it with a tooth pick and it comes out dry. Let cool down for about 5 minutes and eat like there is no tomorrow!