|(Interview) An interesting recipe for Rhubarb Pudding from Betty Crocker|
teaspoons butter (do not use margarine)
cup all-purpose flour
cup fat-free (skim) milk
egg or 2 egg whites
cup frozen cut rhubarb (from 16-oz bag), thawed, drained and finely chopped
cup packed brown sugar
teaspoon ground nutmeg
- Heat oven to 425°F. In each of 2 (10-oz) custard cups, place 2 teaspoons butter. Heat in oven until bubbling.
- Meanwhile, in small bowl, beat flour, milk, egg and salt with wire whisk just until smooth. Pour mixture into bubbling butter. Sprinkle rhubarb over batter. In small bowl, mix brown sugar and nutmeg; sprinkle over batter and rhubarb. Place cups in 11x7-inch glass baking dish.
- Bake 20 to 25 minutes or until puffed and golden brown. Serve warm.
Makes 2 servings