Bumbleberry Pudding Cake | RICARDO

Ingredients

• 1 cup (250 ml) sugar
• 1 teaspoon (5 ml) cornstarch
• 2 cups (500 ml) fresh strawberries, quartered
• 2 cups (500 ml) fresh raspberries
• 2 cups (500 ml) fresh rhubarb, sliced
• 2 Cortland apples, peeled and cubed
• 1 cup (250 ml) unbleached all-purpose flour
• 1 teaspoon (5 ml) baking powder
• A pinch of salt
• 1/4 cup (60 ml) unsalted butter, softened
• 1/2 cup (125 ml) sugar
• 1 egg
• 1/4 cup (60 ml) milk
• 1/2 teaspoon (2.5 ml) vanilla extract