Strawberry-Rhubarb Pudding Cake | RICARDO

Ingredients

• 1 cup (210 g) sugar
• 2 tsp cornstarch
• 2 1/2 cups (350 g) frozen sliced strawberries
• 2 1/2 cups (325 g) frozen sliced rhubarb
• ¾ cup (115 g) unbleached all-purpose flour
• 1 tsp baking powder
• 1/8 tsp salt
• 6 tbsp (80 g) sugar
• ¼ cup (60 ml) canola oil
• ½ tsp (2.5 ml) vanilla
• 1 egg
• 6 tbsp (90 ml) milk