Title: Rhubarb Yorkshire
Categories: Fruit Dessert
Yield: 4 Servings

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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