Sitting in the kitchen, on the last day of the long weekend, I wanted to bake something, but I didn’t have a clue as to what. So I made something that didn’t know what it was. You see, there were tapioca pearls on my counter, and still some rhubarb from my neighbours (I’ve only been taking from the first plant, and still haven’t made a dent in it!). There was lots of time, and a tweet from Olga in my head, mentioning the best thing she’d baked in months. So, I did the only sensible thing that a teenage food blogger would do – I smushed some recipes together to create something. I wasn’t sure what it would turn out to be, but excited about the possibilities. That’s all you need (maybe a sense of adventure and being willing to fail too!), but it turned out that I didn’t have to worry about failing, as it came out absolutely lovely.
You see, this cake is still sort of in it’s “thing” stage. It’s sort of like a cobbler, crumble, muffin, pudding, cake, tapioca pudding, fruit yogurt, thing mix. But it’s delicious and didn’t last 24 hours. You can just call it good, or a strawberry rhubarb tapioca pudding cake, if a label must be adhered . If you have a fun name for it, do let me know!
Strawberry Rhubarb Tapioca Pudding Cake
Inspired by this cake and this pudding recipe. Created by Lauren of Celiac Teen.
1/2 cup tapioca pearls
3 cups milk (I used skim)
1/4 tsp salt
2 cups thinly sliced rhubarb
1/2 cup sugar
1 cup chopped strawberries
1 stick unsalted butter, melted and cooled
1 tsp vanilla
1/2 cup millet flour (2.80 oz)
1/4 cup cornstarch (1.50 oz)
1 tbsp sweet rice flour (0.30 oz)
3/4 tsp xanthan gum
2 tsp baking powder
1/3 cup sugar
Soak the tapioca pearls in the milk for 2 to 3 hours.
Preheat the oven to 400 degrees Fahrenheit and butter an 8 inch square glass baking dish.
Remove 1/2 cup of the milk from the soaking tapioca mixture and place into a bowl for later.
Place the tapioca mixture and salt over medium high heat. Stir until boiling. Add rhubarb and simmer for 5 minutes, adding sugar gradually. Reduce heat and stir for several minutes at al low simmer until you have a fairly thick pudding, and the tapioca pearls have lost most of their white colour. Stir in strawberries and remove from heat.
Whisk together the reserved milk, butter, egg and vanilla. In a separate bowl, whisk together remaining ingredients. Combine the wet and the dry ingredients, until you have a fairly smooth batter.
Place half of the warm tapioca pudding into the prepared baking dish. Spread the batter over the entire tapioca pudding, trying not to lift up any of the pudding into the batter. Evenly pour the rest of the tapioca pudding over the batter.
Bake for 25 to 30 minutes, until a toothpick inserted in the centre comes out clean. Enjoy!
You want it a little more done than this. Those big white pearls, they need to become small white pearls. Although, I didn’t mind the touch of texture (not quite toughness) that they brought.
Remember: Pudding Cake. Unless it’s been cooled, it will come out a bit like this. But that’s okay, because it’s deliciously moist. You want some.
Go ahead. You can take a bite. Really, you can.
Tell me about your favourite random recipes in the kitchen! I do believe that necessity (as well as boredom and inspiration) is the mother of invention.