Sherelle Christensen, Christensen Family Farms

Whether you’re fixing a sweet summer treat for your family, or making the perfect treat for a summer barbecue or potluck, this delicious little cake can make the most of whatever berry or fruit you have in season. This version uses tangy rhubarb and raspberries, but you could easily substitute for another fruit. Cherries, strawberries, blueberries, blackberries and even peaches or apples would taste great. This delicious cake makes it’s own “pudding” around the fruit, and is best served warm with a big scoop of vanilla ice cream on top.


  • 1 1/2 cups chopped rhubarb
  • 1 cup fresh or frozen raspberries
  • 1 3/4 cup sugar divided
  • 4 Tbs. butter, softened
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 3/4 cup milk
  • 1 cup all purpose flour
  • 1 Tbs. cornstarch
  • 2/3 cup boiling water


Preheat oven to 375 degrees. Layer fruit and rhubarb in bottom of a greased 8”x 8” glass baking dish. Combine 3/4 cup of sugar, butter, baking powder, salt, extracts, and milk. Stir until smooth. Pour evenly over fruit. Combine remaining 1 cup sugar and cornstarch. Mix well, then sprinkle over batter. Bring 2/3 cup water to rolling boil and pour over entire pan (it sounds strange, but the results will be a crispy top, with a gooey pudding underneath). Place in oven and bake for 45 minutes. Remove from oven, cool slightly, and top with vanilla ice cream.