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Strawberries
Rhubarb pudding cake
Author:
Les Cultures de chez nous
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Preparation
15
Baking
45
Portions
16
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
500 ml (about 2 cups) of fresh rhubarb into chunks
500 ml (2 cups) of strawberries
125 ml (1/2 cup) of sugar
1 sachet of strawberry Jell-o powder
1 sachet (2 floors type) of white cake preparation
250 ml (1 cup) of water
85 ml (1/3 cup) of melted butter
250 ml (1 cup) of whip cream
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Rhubarb pudding cake
From
Sep 23
to
Jan 01
Preparation
Preheat oven at 350 F (180 °C).
Set rhubarb and strawberries in a 9 x 13 inches mold spread with cooking spray. Spread sugar and powder for jelly.
Mix cake preparation, water and butter with a fork until everything is moistened. Set this mixture over rhubarb and strawberries to cover entirely.
Oven bake for 45 minutes or until cake browns.
Serve warm and garnish with whip cream.
Chef's notes
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