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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Rhubarb Sponge Pudding Recipe

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This recipe for Rhubarb Sponge Pudding is from Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. rhubarb, cut up
2 c. sugar, divided
2 T. tapioca
2 eggs, separated
2 T. water
1/2 c. flour
1/2 t. baking powder
1/4 t. salt
1/4 t. vanilla
Directions:
Directions:
Grease deep pie plate (or 9" square pan). Mix rhubarb, 1 1/2 c. sugar and tapioca together. Put in dish. Separate eggs - mix the yolks, water and 1/4 c. sugar together and beat. Add flour, baking powder, salt and vanilla. Beat egg whites until stiff and fold in 1/4 c. sugar. Fold egg whites into batter mixture and pour over rhubarb. Bake at 350* for 30 - 40 minutes. Good warm or cold.

 

 

 

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