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!