| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter or margarine (1/2 stick) |
| 2 |
lg |
Eggs |
| 3/4 |
c |
All-purpose flour |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Milk |
| 1/2 |
lb |
Rhubarb, cur into 3/4-inch pieces |
| 1/3 |
c |
Butter or margarine |
| 1 |
c |
(approx) firmly packed brown sugar |
|
|
Whipping cream |
INSTRUCTIONS
Place the 1/4 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 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.
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 ]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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