Rhubarb yorkshire

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 ]

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