Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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 ]

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