|Butter/Margarine||1⁄8 Pound (1/4 Cup)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|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.