Rhubarb Strawberry Pudding Cake

• 1/4 cup water
• 1 1/2 teaspoons cornstarch
• 1/3 cup sugar, plus
• 1/2 cup sugar
• 2 cups chopped fresh rhubarb, stalks (10 ounces)
• 1 cup chopped fresh strawberries (5 ounces)
• 1 cup all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup whole milk
• 1/2 cup unsalted butter, melted and cooled slightly
• 1 teaspoon pure vanilla extract

1. Put oven rack in middle position and preheat oven to 400u0b0F
2. Butter an 8-inch square glass or ceramic baking dish.
3. Stir together water, cornstarch, and 1/3 cup sugar in a small saucepan, then stir in rhubarb.
4. Bring to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. Remove from heat and stir in strawberries.
5. Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a bowl.
6. Whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until just combined.
7. Reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly.
8. Drizzle reserved 1/2 cup fruit mixture over batter.
9. Bake until a wooden pick inserted into center of cake portion comes out clean, 25 to 30 minutes.
10. Cool in pan on a rack 5 minutes before serving.

water, cornstarch, sugar, sugar, fresh rhubarb, fresh strawberries, flour, baking powder, salt, egg, milk, unsalted butter, vanilla

Taken from www.food.com/recipe/rhubarb-strawberry-pudding-cake-220008 (may not work)