Rhubarb-Blueberry Pudding Cake

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* Exported from MasterCook *

 

Rhubarb-Blueberry Pudding Cake

 

Recipe By :America's Best Slow Cooker Recipes, Donna-Marie Pye

Serving Size : 8 Preparation Time :0:00

Categories : America's Best Slow Cooker Rec Cakes

 

 

Amount Measure Ingredient -- Preparation Method

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1 cup chopped 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

whipped cream -- (optional)

 

Place rhubarb and blueberries in lightly greased slow cooker.

 

In a bowl, cream together butter and 3/4 cu of the sugar. In another bowl,

combine flour, baking powder, cinnamon, nutmeg, and salt. Add to 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 bubbly.

Serve warm with dollops of whipped cream if desired.

 

S(MC-Formatted by:):

" Karen C. Greenlee "

Copyright:

" 2000, ISBN: 0-7788-0022-9 "

 

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Per Serving (excluding unknown items): 236 Calories; 6g Fat (24.1% calories from

fat); 2g Protein; 44g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 144mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 1 Fat; 2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0