Recipe for Rhubarb Cake Pudding

Ingredients

RHUBARB CAKE PUDDING

2 cups sugar
1/4 cup flour
2 tablespoons melted butter
2 cups milk
1/4 teaspoon salt
4 eggs,separated
2 cups COOKED rhubarb, without added sugar

Instructions

Preheat the oven to 325 degrees F.

Combine the sugar and flour in a bowl. Mix together the butter, milk and salt and stir into flour mixture.

Lightly beat the egg yolks and stir into batter with the rhubarb.

Beat the egg whites until stiff but not dry and fold in. Pour into a greased shallow baking dish. Set baking pan into a pan of boiling water and bake until set, about forty-five minutes. Four servings.







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