| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts | 6 | Servings | |
INGREDIENTS
| 1 | c | Flour; all purpose |
| 1/3 | c | Sugar |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Baking soda Salt |
| 1 1/2 | c | Rhubarb- diced |
| 1/4 | c | Raisins |
| 1/2 | c | Milk |
| 1 | Egg | |
| 1/2 | ts | Vanilla Water; boiling |
| 1/4 | c | Brown sugar- packed |
| 1/4 | c | Butter |
| 1 | tb | Lemon juice |
| 1 | ts | Lemon rind; grated |
| 1 | pn | Nutmeg |
INSTRUCTIONS
PUDDING SAUCE Preheat oven to 350F. Pudding: In bowl, whisk together flour, sugar, baking powder, baking soda and salt. Stir in rhubarb & raisins. In separate bowl, beat together milk, egg and vanilla just enough to combine; stir into flour mixture. Turn batter into greased 8" square baking dish. Sauce: In boiling water, stir sugar and butter till sugar dissolves and butter melts. Add lemon juice, rind and nutmeg. Pour gently over batter. Bake at 350F for 30-35 minutes till pudding is golden brown on top and centre is firm to touch. SERVES: 6 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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