Rhubarb Pudding Recipe
Ingredients
| 4 cups of 1-inch pieces of young pink rhubarb | ||
| Sugar | 1 Cup (16 tbs) | |
| 1/2 cup soft stale bread crumbs | ||
| Butter/Margarine | 6 Tablespoon | |
| Whipped cream sweetened with sugar and flavored with vanilla extract | ||
Directions
Spread half of rhubarb pieces on the bottom of a shallow casserole.
Sprinkle with half of sugar.
Top with half of bread crumbs.
Dot the top with half of butter.
Repeat layering once more.
Bake in preheated moderate oven (375°F.) for about 40 minutes, or until rhubarb is tender.
Sprinkle with half of sugar.
Top with half of bread crumbs.
Dot the top with half of butter.
Repeat layering once more.
Bake in preheated moderate oven (375°F.) for about 40 minutes, or until rhubarb is tender.
Chef
