Recipe - Rhubarb Yorkshire

One fourth cup Butter or margarine (1/2
stick)
2 lg Eggs
Three fourths cup Allpurpose flour
One fourth teaspoon Salt
Three fourths cup Milk
One half pound Rhubarb, cur into 3/4inch
pieces
1/3 cup Butter or margarine
1 cup (approx) firmly packed brown
sugar
Whipping cream

Place the One fourth cup butter in a 1quart 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 ]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini