Let this be an idea for any of you who wish to come and visit; rhubarb is a wonderful present. Fresh, beautiful stalks of rhubarb...
Alek wanted a rhubarb crisp for dessert the other night, but alas, we had no brown sugar. Time to break out of my comfort zone, and are we ever grateful for the lack of brown sugar in the house. I turned to my trusty allrecipes.com and found this...
Disclaimer: I borrowed this picture from here. By the time I remembered to take a picture of mine, it was all gone.
Rhubarb Pudding
INGREDIENTS1 cup all-purpose flour
1/2 cup white sugar
1 teaspoon baking powder
1 pinch salt
1 egg
1 tablespoon melted butter
1/2 cup milk
4 cups sliced rhubarb
2 cups white sugar
1 1/2 cups boiling water
DIRECTIONS
Preheat an oven to 375 degrees F (190 degrees C).
Whisk the flour, 1/2 cup of sugar, baking powder, and salt in a mixing bowl; set aside.
Grease a 9x13 inch baking dish.
Beat the egg, butter, and milk in a bowl until smooth.
Stir in the flour mixture until moistened, then spread into the prepared baking dish.
Stir together the rhubarb, 2 cups of sugar, and the water; pour into the baking dish.
Bake in the preheated oven until the dough has set and the rhubarb is bubbly, about 40 minutes.
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