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Ingredients Jump to Instructions ↓

  1. 1/4 c Butter or margarine

  2. sugar

  3. 1 c (approx) firmly packed brown

  4. 1/3 c Butter or margarine

  5. 1/2 lb Rhubarb, cur into 3/4-inch

  6. 3/4 c Milk

  7. 1/4 ts Salt

  8. 3/4 c All-purpose flour

  9. 2 lg Eggs

  10. stick)

  11. Whipping cream

Instructions Jump to Ingredients ↑

  1. Place the 1/4 cup butter in a 1-quart souffle or deep baking dish.

  2. Set in 425 F oven until butter is melted and bubbly.

  3. Meanwhile, in a blender or food processor, whirl eggs, flour, and salt until smooth.

  4. Add milk; whirl until smooth.

  5. Pour batter into bubbling butter; drop rhubarb into center of batter.

  6. Bake until edges of crust are dark brown, about 25 minutes.

  7. When pudding is nearly done, melt the 1/3 cup butter in a 1- to 2 quart pan; stir in sugar and cook, stirring, until sugar is dissolved and mixture is a thick syrup.

  8. Spoon hot pudding into bowls; offer hot brown sugar sauce and cream to top individual sevings.

  9. Makes 4 to 6 servings.

  10. [ The Best of Sunset; Lane Publishing; 1987 ]

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