Monday, May 30, 2011

Cathy@ Wives With Knives Did It Again!

Another winner!  Every recipe I try from Cathy @ Wives with Knives has turned out to be amazing, always delicious.  This time I tried her Individual Rhubarb Pudding Cakes, you can check out her blog HERE.

I was able to get five out of the ramekins I used, instead of the four on the recipe.  I could have made six, since as you can see, mine overflowed just a tad!  Live and learn, won't make that mistake the next time.  Not sure if I will share these or not.... maybe I'll just make another one in an 8x8 pan and take that one to work.

You won't be disappointed, hurry before the rhubarb season is over.  I will be freezing some rhubarb this year so I can 'surprise' myself during the winter months by making something like this again.

Individual Rhubarb Pudding Cakes

Cathy Wives with Knives

1/4 cup water

1-1/2 teaspoons cornstarch

1 cup sugar, divided

3 cups fresh chopped rhubarb stalks

1 cup all purpose flour

1-3/4 teaspoons baking powder

1/2 teaspoon salt

1 large egg

1/2 cup milk

1/2 cup unsalted butter, melted and cooled slightly

1 teaspoon vanilla extract.

Preheat oven to 400 degrees F with the rack in the middle. Butter 4 individual 1-cup ramekins (or an 8 inch square baking dish).

Mix together the water, cornstarch, and 1/2 cup sugar in a small saucepan, then add the 3 cups rhubarb. Bring to a simmer, stirring constantly, and simmer for 4-5 minutes. Remove from heat.

In a separate bowl whisk together the flour, baking powder, salt and remaining 1/2 cup sugar.

In another bowl whisk together the egg, milk, melted butter and vanilla. Add the wet ingredients to the dry ingredients and whisk just until combined - you will have a thick batter.

Reserve 1/2 cup of the rhubarb syrup mixture. Divide the remaining rhubarb mixture among the dishes, then spoon the batter evenly into each ramekin over the rhubarb. Drizzle the remaining rhubarb mixture over the top of the batter in each ramekin. Bake (I usually put my ramekins on a small sheet pan) until a tester inserted into the middle of the cakes comes out clean, about 20-25 minutes.

Cool slightly on a rack before serving.  Serve with some vanilla ice cream  or whipped cream for a real treat!

Just look at all that rhubarb sauce....

Thanks For Stopping By....


Happier Than a Pig in Mud said...

This caught my eye at Cathy's too! Yours looks great:@)

Carol said...

It looks fantastic, Barb, I think I'd love it. The edges look so good to me. Best part :)

Cathy said...

I'm so happy you liked this recipe, Barb. It's one of my favorites. Your photos are fabulous! The serving size was almost too big when I made four. Notice I said almost. We gobbled them up in a flash.

SavoringTime in the Kitchen said...

I remember thinking how good they looked when Cathy posted them. Now I have to try them! Yours turned out great too.

Barbara said...

I saved that recipe too, Barb. Thing is, I figured you'd all had enough rhubarb recipes from me. (although I do have one more tucked away in drafts)
So pleased to read you loved these! I'll make them soon. I can never get enough rhubarb.
Your photos are making my mouth water at this early hour!

Kathleen said...

I have never had rhubarb. I looked at it in the market yesterday, but it didn't look too good. I will have to try next week if it is still the season.
They look good!

Debbie@Mountain Breaths said...

I knew there was a reason that I planted rhubarb in my garden last year! These looking amazing Barb. Nice photography!

RonJoe 'Geezer' said...

Greetings From Southern California

I am your newest follower. I invite you to visit my blog and follow back if you want too.

Have a Nice Day :-)

BTW, thanks for the recipe :-)

Confessions of a Plate Addict said...

Stopping by to say hi! I am loving that recipe! My granddaddy grew rhubarb in his garden and my granny used it to make all sorts of things! I'll have to try this one!...hugs...Debbie