Rhubarb Pudding Cakes

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   With the rack in the middle position, preheat the oven to 350°F (180°C).