Recipe Rhubarb Pudding with Vanilla Cream
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Auteur : Louis-François MarcotteInternet : https://mangezquebec.com/recettes/pudding-ch%C3%B4meur-%C3%A0-la-rhubarbe-cr%C3%A8me-vanill%C3%A9e
Servings: 4
INGRÉDIENTS
PRÉPARATION
INGRÉDIENTS
- 45 ml (3 tbsp) butter
- 125 ml (1/2 cup) butter
- 180 ml (3/4 cup) sugar
- 2 whole eggs
- 250 ml (1 cup) all-purpose flour
- 2 ml (1/2 tsp) baking powder
- 2 ml (1/2 tsp) baking soda
- 125 ml (1/2 cup) milk
- 375 ml (1 cup) sugar
- 80 ml (1/3 cup) water
- To taste, walnuts butter
- 12 stalks of Quebec rhubarb with the skin, cut into pieces
PRÉPARATION
- Preheat the oven to 180°C (350°F).
- In a bowl, beat the butter and sugar until the mixture whitens. Add one egg, whisk vigorously. Add the second egg, whisk vigorously. Set aside.
- In a bowl, alternately add the dry ingredients and the milk to the mixture. Mix and set aside.
- In a saucepan, melt the sugar in the water and continue cooking until it turns caramel. Stop cooking and add the knobs of butter.
- In a baking dish, place the rhubarb pieces and pour over the caramel. Let cool slightly and place the cake mixture on top. Bake for 30 to 40 minutes, checking for doneness with a toothpick.
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