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Rhubard-Blueberry Pudding Cake-Slow Cooker Recipe

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This recipe for Rhubard-Blueberry Pudding Cake-Slow Cooker, by , is from The Great Froehlich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Russell
Added: Saturday, July 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 c chopped fresh rhubard
2 c fresh blueberries
1/4 c butter, softened
1 3/4 c suger
3/4 c all-purpose flour
1 tsp baking powder
1/2 tsp cinnamon
1/3 tsp grd nutmeg
pinch of salt
1/2 c milk
1 tbs conrstarch
1 tsp gratned orange peel
1/2 c orange juice
Whipped cream

Directions:
Directions:
Coat slow cooker with non-stick cooking spray. Place rhuburb and bleuberries in slow cooker. In medium bowl mix butter and 3/4 c of the suger until blended. In another bowl, mix flour, baking powder, cinnamon, nutmeg and salt. Add to butter mixture alternately with milk. Spread over fruit in slow cooker.
In small saucepan, combine conrstarch and grated orange zest. Stir in orange juice and remaining sugar. Bring to a boil over medium-high heat; cook, stirring constantly, until slightly thickened. Remove from heat and pour over batter in slow cooker.
Cover and cook on high 2 to 3 hrs or until top is goldenvand fruit is bubbly. Serve warm with dollops of whipped cream, if desired.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 min

 

 

 

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