Rhubarb Pudding Cakes
Rhubarb Pudding Cakes
Ingredients
- 1 ½ cups (315 g) sugar
- 15 ml (1 tbsp) cornstarch
- 8 cups (1 kg) rhubarb cut into ¼-inch (½ cm) slices
- 1 ¼ cups (190 g) unbleached all-purpose flour
- 5 ml (1 tsp) baking powder
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (160 g) sugar
- 1 tsp (5 ml) vanilla
- 2 eggs
- 1/3 cup (75 ml) milk
Instructions
- In a large pot, combine the sugar and cornstarch. Stir in the rhubarb. Bring to a boil, stirring constantly. Simmer over medium heat for 5 minutes.
- Spoon the filling into eight 1 ½-cup (375 ml) ramekins and place on a baking sheet. The baking sheet is needed to catch any juices that overflow. Set aside.
- With the rack in the middle position, preheat the oven to 350°F (180°C).
Rhubarb Pudding Cakes