Steamed Rhubarb Pudding

8 Servings

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Steamed Rhubarb Pudding Ingredients

1 1/3 c Unsifted all-purpose flour	1/2 c Butter; softened
2 ts Baking powder	2 lg Eggs
1 ts Ground cinnamon	2 ts Vanilla extract
1/2 ts Salt	1 lb Fresh rhubarb; cut in 1/2"
1/4 ts Ground cloves	1/4 c Water
1 c Granulated sugar

Instructions for Steamed Rhubarb Pudding

Generously grease and flour an 8-inch fluted tube pan. In small bowl, combine flour, baking powder, cinnamon, salt, and cloves; set aside. In large owl, with electric mixer on medium speed, beat 1/2 cup granulated sugar and the butter until light and fluffly. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce mixer speed to low; add flour mixture and beat just until combined. Spoon about 1 cup batter into prepared pan. Fold 1cup rhubarb into remaining batter and spoon on top of batter in pan. Oil one side of a 12-inch square piece of aluminum foil. Cover pan tightly with foil, oiled side down. Poke hole in center of foil and fold foil into tube in center of pan so steam can flow through tube. In 8-quart saucepot, place a wire rack and add 2 inches water. Place tube pan with pudding on rack. Cover and heat water to boiling over high heat; reduce heat to low and steam pudding 50 to 60 minutes or until cake tester inserted in center of pudding comes out clean. Check water level occasionally and add more water, if necessary. Meanwhile, make rhubarb sauce: In 2-quart saucepan, heat remaining rhubarb (about 3 cups) and the water to boiling over high heat. Reduce heat to low, cover, and cook rhubarb until very soft--5 to 7 minutes. Stir in remaining 1/2 cup granulated sugar and reheat to boiling. Transfer to serving bowl to cool to room temperature, then refrigerate until ready to serve. Remove pudding from saucepot and uncover. Cool pudding in pan on wire rack 5 minutes; loosen around edges and invert pan onto wire rack and unmold pudding. Cool 15 to 20 minutes longer. Transfer pudding to serving plate; spoon some of rhubarb sauce around pudding. Sift confectioners sugar over top, if desired, and serve warm with remaining sauce. Recipe by: Country Living (March 1998) Posted to recipelu-digest by "Nesb2@aol.com" on Mar 22, 1998

Main Ingredient: TeaCuisine: Uncategorized