Ingredients
Method
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9x9 inch baking dish with butter or non-stick spray.
- In a medium bowl, toss the chopped rhubarb and sliced strawberries together, then spread them evenly across the bottom of the prepared baking dish.
- In a separate large mixing bowl, whisk together the flour, 1/2 cup of the sugar, baking powder, and salt until well combined.
- Stir in the milk, melted butter, and vanilla extract into the dry ingredients, mixing until a smooth batter forms.
- Pour the batter evenly over the fruit layer in the baking dish, using a spatula to spread it to the edges.
- Sprinkle the remaining 1/2 cup of sugar evenly over the top of the batter layer.
- Carefully pour the boiling water over the entire mixture; do not stir the ingredients after adding the water.
- Bake for 45 to 50 minutes, or until the top is golden brown and the fruit sauce is bubbly around the edges.
Notes
This dessert is best served warm. The boiling water creates a delicious self-saucing pudding at the bottom of the dish. Top with vanilla ice cream for a classic finish.
