Try this Rhubarb Yorkshire recipe, or contribute your own.
Suggest a better descriptionPlace the 1/4 cup butter in a 1-quart souffle or deep baking dish. Set in 425 F oven until butter is melted and bubbly. Meanwhile, in a blender or food processor, whirl eggs, flour, and salt until smooth. Add milk; whirl until smooth. Pour batter into bubbling butter; drop rhubarb into center of batter. Bake until edges of crust are dark brown, about 25 minutes. When pudding is nearly done, melt the 1/3 cup butter in a 1- to 2 quart pan; stir in sugar and cook, stirring, until sugar is dissolved and mixture is a thick syrup. Spoon hot pudding into bowls; offer hot brown sugar sauce and cream to top individual sevings. Makes 4 to 6 servings. [ The Best of Sunset; Lane Publishing; 1987 ]
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Serving Size: 1 Serving (375g) | ||
Recipe Makes: 4 | ||
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Calories: 1051 | ||
Calories from Fat: 475 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.8g | 70 % | |
Saturated Fat 20.8g | 104 % | |
Monounsaturated Fat 19g | ||
Polyunsanturated Fat 8.7g | ||
Cholesterol 591mg | 182 % | |
Sodium 602.1mg | 21 % | |
Potassium 542.4mg | 14 % | |
Total Carbohydrate 129.8g | 38 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 128.1g | ||
Protein 19.5g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1051
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