Rhubarb / Peach Pudding Cake:
A quick and easy, delightfully fruity cobbler treat! Colorful — With bright red rhubarb and dashing golden peaches. Plenty of complexity — With candied ginger, orange juice (or zest), and a sprinkle of sugar/cinnamon. Serve with ice cream, of course!
Ingredients / Prep:
1-1/2 cups rhubarb — diced
2 cans peaches-with-no-sugar — drained, chopped into chunks
2 tbsp. candied ginger — chopped
2/3 cup sugar
1-1/2 teaspoons vanilla extract
splash of freshly squeezed orange juice
4 tablespoons unsalted butter
1/4 cup sugar
1 egg — lightly beaten
3/4 cup all-purpose flour
1-1/2 teaspoon baking powder
2 teaspoons lemon zest
1/3 cup milk (a bit extra if necessary)
Instructions / Assembly:
Preheat oven to 350°F. Butter a 1-quart baking dish
Combine diced rhubarb, peach chunks, ginger, sugar, vanilla, and splash of juice. Set aside for one hour.
Cream the butter, sugar, and lemon zest together until light and fluffy. Slowly add the egg and beat until well blended.
Sieve the flour and baking powder — Fold into butter/sugar mixture. Add milk to create a dropping (thick pouring) consistency.
Pour fruit mixture into baking dish. Spread batter over fruit mixture. Sprinkle lightly with sugar/cinnamon mixture.
Bake in center of oven for about 25 to 30 minutes, until topping is golden brown.