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Fruit Pudding Cake with Olive Oil
  • Rhubarb
  • Fruit
Serves:   8
(serving size: 1 slice)

  • Prep Time:   15 minutes
  • Cook Time:   30 minutes
  • Total Time:   45 minutes


1/2 c sugar (if you are using Rhubarb, add 1/3 c sugar, 1 1/2 tsp. cornstarch and 1/4 cu water to precook fruit)

2 cups chopped Rhubarb +
1 c. shopped fresh Strawberries *
1 c flour
1/2 c. ground almonds
1 tsp baking powder
1 tsp. baking soda
1/2 tsp. salt
2 medium eggs
1/2 c skim milk or 1/2 c plain Greek yogurt
1/2 c olive oil
1 tsp vanilla extract


*Rhubarb and Strawberry or Peach, Plums, Blueberries are good fruit combinations as is sliced apples sprinkled with cinnamon or pears.  Use 2 sliced Peaches + 1/2 pint Blueberries or 2 large sliced Apples or 2 large sliced Pears.

Put oven rack in middle position and preheat over to 375 degrees.  Oil 8 inch square glass or ceramic baking dish or 9” round pan.

For Rhubarb-Strawberry: Stir together water, cornstarch and 1/3 c. sugar in a small saucepan. Stir in Rhubarb. Bring to a simmer, stirring constantly, then simmer stirring occasionally 3 minutes.  Remove from heat and stir in Strawberries. For other fruit slice thinly. Mix in berries and spread evenly on bottom of cake pan.

In a small bowl, whisk together dry ingredients, including ground almonds and remaining 1/2 c sugar.

In a large bowl, whisk together eggs, oil and vanilla. Whisk in milk or yogurt until mixture is smooth. Stir in flour mixture until just combined. NOTE: if using milk, batter will be runny. If using yogurt, batter will be thicker. Adjust baking time accordingly 5 minutes either way.

Spread fruit evenly in baking pan and pour batter over it spreading evenly. Bake until a wooden pick inserted into the center of cake potion comes out clean, 25-30 minutes.

Cool in pan on a rack 5 minutes before serving.

Adapted from Gourmet, 4/07

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