Rhubarb-Blueberry Pudding Cake

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* Exported from MasterCook *

 

Rhubarb-Blueberry Pudding Cake

 

Recipe By :Canada's Best Slow Cooker Recipes by Donna-Marie Pye (Robert

Serving Size : 6 Preparation Time :0:00

Categories : Desserts Fruit

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup fresh or frozen rhubarb

2 cups fresh or frozen blueberries

1/4 cup butter

1 1/4 cups granulated sugar

3/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1 Pinch salt

1/2 cup milk

1 tablespoon cornstarch

1 teaspoon grated orange zest

1/2 cup orange juice -- ( 1/2 cup)

Whipped cream (optional)

 

Place rhubarb and blueberries in slow cooker.

 

In a bowl, cream together butter and 175 mL ( 3/4 cup) of the granulated

sugar. In another bowl combine flour, baking powder, cinnamon, nutmeg and

salt. Add to the butter mixture alternately with milk. Spread over fruit in

slow cooker.

 

In a small saucepan, combine cornstarch and grated orange zest. Stir in

orange juice. Bring orange juice to a boil over medium-high heat; cook,

stirring constantly, until slightly thickened. Remove from heat and pour

over batter in slow cooker.

 

Cover and cook on High for 2 to 3 hours or until top is golden and fruit is

bubbly. Serve warm with dollops of whipped cream, if desired.

 

Serves 6 to 8.

 

Wine match: Select Late Harvest Vidal Icewine.

 

 

 

Source:

" The Winnipeg Free Press, January 31, 2001 "

 

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Per serving: 346 Calories (kcal); 9g Total Fat; (22% calories from fat); 3g

Protein; 66g Carbohydrate; 23mg Cholesterol; 196mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2

Fat; 3 Other Carbohydrates

 

 

Nutr. Assoc. : 1248 900175 0 0 0 0 0 0 0 0 0 1012 0 0

 

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