Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter or margarine (1/2 stick) |
| 2 larges | Eggs |
| ¾ cup | All-purpose flour |
| ¼ teaspoon | Salt |
| ¾ cup | Milk |
| ½ pounds | Rhubarb, cur into 3/4-inch pieces |
| ⅓ cup | Butter or margarine |
| 1 cup | (approx) firmly packed brown sugar |
| \N \N | Whipping cream |
Place the ¼ cup butter in a 1-quart souffle or deep baking dish.
Set in 425 F oven until butter is melted and bubbly.
Meanwhile, in a blender or food processor, whirl eggs, flour, and salt until smooth. Add milk; whirl until smooth. Pour batter into bubbling butter; drop rhubarb into center of batter. Bake until edges of crust are dark brown, about 25 minutes.
When pudding is nearly done, melt the ⅓ 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.
Spoon hot pudding into bowls; offer hot brown sugar sauce and cream to top individual sevings.
Makes 4 to 6 servings.
[ The Best of Sunset; Lane Publishing; 1987 ]