Rhubarb pudding cake
15
45
16
No
Ingredients
- 500 ml (about 2 cups) of fresh rhubarb into chunks
- 500 ml (2 cups) of strawberries
- 125 ml (1/2 cup) of sugar
- 1 sachet of strawberry Jell-o powder
- 1 sachet (2 floors type) of white cake preparation
- 250 ml (1 cup) of water
- 75 ml (1/3 cup) of melted butter
- 250 ml (1 cup) of whip cream
Preparation
Side-by-side mode
- Preheat oven at 350°F (180°C).
- Set rhubarb and strawberries in a 9 x 13 inches mold spread with cooking spray. Spread sugar and powder for jelly.
- Mix cake preparation, water and butter with a fork until everything is moistened. Set this mixture over rhubarb and strawberries to cover entirely.
- Oven bake for 45 minutes or until cake browns.
- Serve warm and garnish with whip cream.
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