Yesterday, my mom made Rhubarb Pudding, a deliciously sour and creamy dessert that tastes like spring. She was kind enough to share it.
Preheat oven to 350 degrees. Beat together one cup sugar and eggs (you can add more sugar to taste, if you like your rhubarb desserts less tart). Add to rhubarb.
Then, add in one cup sugar, flour, baking powder, milk, butter and salt.
Bake in a large, deep baking dish (my mom uses an oven-proof mixing bowl) for one hour.
This is especially good when served with vanilla ice cream.
Rhubarb photo is by News-Gazette photo editor Darrell Hoemann