Strawberry and rhubarb pudding cake

Name: Strawberry and rhubarb pudding cake
Prep time: 30 min
Cook time: 45 min
Yield: 6
Cuisine: Québécoise
Ingredients: 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

Preparation 30 min
Cooking 45 min
Servings 6
Freezing Absolutely

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Ingredients

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

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Preparation

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!