Rhubarb Yorkshire Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Butter or margarine, 1/2 stick
2 large: Eggs,
3/4 cup: All-purpose flour,
1/4 tsp: Salt,
3/4 cup: Milk,
1/2 lbs: Rhubarb, cur into 3/4-inch pieces
1/3 cup: Butter or margarine,
1 cup: , (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.
[ The Best of Sunset; Lane Publishing; 1987 ]
Source from luhu.jp
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 ]
Source from luhu.jp
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Desserts