Rhubarb Yorkshire Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Eggs | 2 Large | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Milk | 3/4 Cup (16 tbs) | |
| 1/2 pound rhubarb, cut into 3/4-inch pieces | ||
| Butter/Margarine | 1/3 Cup (16 tbs) | |
| Firmly packed brown sugar | 1 Cup (16 tbs) | |
| Whipping cream | ||
Directions
Place the 1/4 cup butter in a 1-quart souffle or deep baking dish.
Set in a 425° 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 servings.
Set in a 425° 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 servings.
Chef
