Rhubarb Strawberry Pudding Cake

We're right smack dab in the middle of rhubarb season, and I've decided to try several rhubarb recipes. Although it looks like celery that's been sitting in your Bloody Mary too long, rhubarb is "legally" classified as a fruit and is used most often in desserts. Perhaps it's because only a dose of sugar and spice can make this tartest of ingredients palatable. (Don't believe me? Chew on a piece of the rhubarb as you're preparing it and tell me what you think...) Regardless, it's worth a try...especially if you can find some at your farmers market.

This first recipe pairs rhubarb with sweet strawberries, so it's a great "entry level" dish for people who haven't tried rhubarb before. I love the way Gourmet magazine describes it: as being "like the old-fashioned cake Grandma always had ready after dinner, even though you never saw her working on it."

Rhubarb Strawberry Pudding Cake
From Gourmet magazine.

1/4 cup water
1 1/2 teaspoons cornstarch
1/3 cup plus 1/2 cup sugar
2 cups chopped fresh rhubarb stalks (10 ounces)
1 cup chopped fresh strawberries (5 ounces)
1 cup all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup whole milk
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 teaspoon pure vanilla extract

Put oven rack in middle position and preheat oven to 400°F. Butter an 8-inch square glass or ceramic baking dish.

Stir together water, cornstarch, and 1/3 cup sugar in a small saucepan, then stir in rhubarb. Bring to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. Remove from heat and stir in strawberries.

Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a bowl.Whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until just combined.

Reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly. Drizzle reserved 1/2 cup fruit mixture over batter. Bake until a wooden pick inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes before serving.