Strawberry rhubarb pudding

  • 2 cups rhubarb, chopped
  • 2 cups sliced strawberries
  • 3/4 cup plus 2/3 cup sugar (divided)
  • 1/3 cup butter at room temperature
  • 1 Tbsp orange zest
  • 1 egg
  • 1/2 tsp vanilla
  • 2/3 cup milk
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup flour

Preheat oven to 350° Cook the rhubarb and strawberries in 1/2 cup water until tender. Add 3/4 cup of the sugar and simmer 10 minutes more. In a separate bowl, cream butter and the other 2/3 cup sugar together until light and fluffy. Add orange zest and egg and beat until fluffy once again. In another bowl combine the milk and vanilla. In a third bowl combine the dry ingredients. Alternately add milk and flour mixtures to creamed ingredients and mix until just combined. Pour the batter into a deep buttered baking dish. Pour the boiling strawberry-rhubarb mixture over the top. Bake 45 minutes and serve warm with ice cream.