Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Slow Cooker Rhubarb-Blueberry Pudding Cake
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- #22984
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
ingredients
1 cup fresh or frozen rhubarb
2 cups fresh or frozen blueberries
1/4 cup butter
1 1/4 cup granulated sugar
3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 pinch salt
1/2 cup milk
1 tablespoon cornstarch
1 teaspoon grated orange zest
1/2 cup orange juice
whipped cream (optional)
directions
Combine rhubarb and blueberries in bottom of crock pot. Cream together the butter and 3/4 cup of the sugar.
In another bowl, combine the flour, baking powder, cinnamon, nutmeg and salt. Add to the butter mixture along with the milk. Place on top of fruit in crock pot.
In a saucepan, combine the cornstarch and orange zest. Stir in orange juice and heat over medium high heat until boiling and thick.
Pour into crock pot. Do not stir. Cover; cook on high for 3 hours or until bubbly. Serve warm with ice cream.
added by
supersalad
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
December 26, 2007
Delish if you add the remaining 1/2 cup sugar to the orange juice and cornstarch before thickening! This step is left out of the recipe but I caught the omission the first time I made it. Loved eskpecailly the cake flavor and texture! Great for a winter dessert!
August 20, 2006
I took the remaining sugar and boiled it with the orange juice, lemon zest, & cornstarch. This is also good as Rhubarb-Blackberry Pudding Cake--just use blackberries instead of blueberries.
May 18, 2006
This is so delicious, but whoever submitted it forgot to say what you do with the remaining 1/2 cup of sugar! I assume it should be mixed with the fruit that you are directed to put into the crock pot first. I did this and it really turned out to be what is going to be a favorite dessert in our family.