Rhubarb Yorkshiredesserts 1/4 cup butter or margarine (1/2 stick) 2 large eggs 3/4 cup all-purpose flour 1/4 teaspoon salt 3/4 cup milk 1/2 lb rhubarb, cur into 3/4-inch pieces 1/3 cup butter or margarine 1 cup (approx) firmly packed brown sugar 1 whipping cream 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 ] |
