Woman's Day
Ingredients
Method
1.Preheat oven to moderately slow, 160°C. Lightly grease six 1 1/4-cup ovenproof dishes. Divide rhubarb evenly into each dish.
2.In a large bowl, using an electric mixer, cream butter, half the sugar and zest together until light and fluffy. Beat in egg yolks and flour. Gradually beat in milk and juice until well combined.
3.In a clean bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add remaining sugar until the mixture is thick and glossy. Gently fold through milk mixture. Pour evenly over rhubarb.
4.Place dishes into a large baking pan. Fill with enough boiling water to come halfway up sides of dish.
5.Bake for 30-35 minutes until firm and golden. Dust with icing sugar. Serve with cream.
If you prefer, you can bake this rhubarb pudding in an 8-cup capacity ovenproof dish. It will take about 40-45 minutes.
Note
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