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Rhubarb Yorkshire

the.instructor's picture
  Butter/Margarine 1⁄8 Pound (1/4 Cup)
  Eggs 2 Large
  All purpose flour 3⁄4 Cup (12 tbs)
  Salt 1⁄4 Teaspoon
  Milk 3⁄4 Cup (12 tbs)
  Rhubarb 1⁄2 Pound, cut into 3/4-inch pieces
  Butter/Margarine 1⁄3 Cup (5.33 tbs)
  Firmly packed brown sugar 1 Cup (16 tbs)
  Whipping cream 1 Cup (16 tbs)

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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3299 Calories from Fat 1805

% Daily Value*

Total Fat 203 g312.6%

Saturated Fat 127.2 g636%

Trans Fat 0 g

Cholesterol 1054.5 mg351.5%

Sodium 847.3 mg35.3%

Total Carbohydrates 327 g108.9%

Dietary Fiber 6.6 g26.5%

Sugars 245.1 g

Protein 31 g62.3%

Vitamin A 83.7% Vitamin C 30.2%

Calcium 80.6% Iron 46.5%

*Based on a 2000 Calorie diet


Rhubarb Yorkshire Recipe