Rhubarb pudding
Instructions:
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This souffle-like pudding, with rhubarb on top of a buttery crust, is a perfect dessert for a crowd. One of its best features is that it can be made ahead of time.
- THE CRUST
- 2 cups all-purpose flour;
- 10 tablespoons powdered sugar;
- 1 cup butter.
- THE FILLING
- 6 eggs;
- 21⁄2 cups granulated sugar;
- 1⁄2 cup all-purpose flour;
- 2 teaspoons baking powder;
- 2 teaspoons vanilla;
- 4 to 5 cups cubed fresh rhubarb;
- 1⁄2 teaspoon salt;
- 1⁄2 to 1 cup chopped walnuts (optional);
- Whipped cream;
- Strawberries for garnish.
- Preheat oven to 350 F.
- To prepare the crust, place 2 cups flour and the powdered sugar into a bowl. Cut in the butter, until the mixture resembles coarse crumbs. Press into the bottom of a 9-by-13-inch cake pan, and bake 15 to 20 minutes, until edges are a little browned.
- To prepare the filling, beat the eggs and gradually add the granulated sugar; then beat in 1⁄2 cup flour, baking powder, and vanilla. Stir in the rhubarb, salt, and walnuts, if desired. Pour filling into the crust, and bake 30 to 40 minutes, until the top is crisp and golden. Serve with whipped cream and garnish with fresh strawberries.