Rhubarb Sponge Pudding Recipe
Here is a well sought after recipe of Rhubarb Sponge Pudding. Even though Rhubarb Sponge Pudding is a Dessert I relish it any time of the day. Stock up on bags full of Fruits as you will want to make this Rhubarb Sponge Pudding a lot. Rhubarb Sponge Pudding can be eaten by anyone following a Diabetic diet. Treat your friends to this Rhubarb Sponge Pudding and let them know its taste.
Ingredients
2 tsp margarine
2 tsp granulated brown sugar replacement
1 qt. rhubarb, cut into 1 in. (2.5 cm) pieces
2 eggyolks
2 tsp granulated sugar replacement
1 cup flour
1/2 tsp salt
1/2 tsp baking powder
1/2 cup water
1 tsp vanilla extract
2 egg whites, stiffly beaten
Directions
Melt margarine in small saucepan, add brown sugar replacement, and stir to blend.
Spread mixture into bottom of 13 x 9 in. (33 x 23 cm) baking dish, and place rhubarb pieces evenly over the margarine mixture.
Combine egg yolks and sugar replacement, beating until light and fluffy.
Combine flour, salt and baking powder in sifter; beat alternately with water and vanilla into egg yolks.
Fold egg yolk mixture completely into stiffly beaten egg whites and pour batter over rhubarb, spreading it out evenly.
Bake at 350°F (190°C) for 45 minutes.
Turn upside down on serving plate.
Spread mixture into bottom of 13 x 9 in. (33 x 23 cm) baking dish, and place rhubarb pieces evenly over the margarine mixture.
Combine egg yolks and sugar replacement, beating until light and fluffy.
Combine flour, salt and baking powder in sifter; beat alternately with water and vanilla into egg yolks.
Fold egg yolk mixture completely into stiffly beaten egg whites and pour batter over rhubarb, spreading it out evenly.
Bake at 350°F (190°C) for 45 minutes.
Turn upside down on serving plate.
