Side Pannel
Rhubarb Yorkshire
Ingredients List
- 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
Directions
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.
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.
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