Rhubarb Pudding

Ingredients and Weight:

1. Rhubarb: 500 grams
2. Sugar: 1 cup
3. Butter: 100 grams
4. Eggs: 3
5. Self-raising flour: 2 cups
6. Baking powder: 1 teaspoon
7. Milk: 1 cup
8. Vanilla extract: 1 teaspoon
9. Salt: a pinch

Preparation Time:

• Preparation Time: 30 minutes
• Cooking Time: 45 minutes

Difficulty Level: Level 3 (Moderate)

Preparation Method Steps:

1. Preheat the oven to 180°C (350°F).
2. Clean and cut the rhubarb into small pieces.
3. In a bowl, combine the sugar and butter, and microwave for 30 seconds to melt the butter.
4. Add the eggs, one by one, mixing well after each addition.
5. Sift the flour and baking powder into the bowl, and add the milk and vanilla extract. Mix well.
6. Add the rhubarb pieces and mix gently.
7. Pour the mixture into a greased baking dish.
8. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
9. Allow to cool before serving.

Nutritional Information: (Per serving, assuming 8 servings total)

• Calories: 350
• Fat: 16g
• Carbohydrates: 52g
• Protein: 6g

Dish Characteristics:

• This rhubarb pudding has a soft and moist texture with a slight tang from the rhubarb.
• The vanilla extract adds a hint of sweetness, balancing the sourness of the rhubarb.
• It's a perfect dessert for spring and summer, when rhubarb is in season.

User Comments:

1. "This pudding was a hit at my dinner party! The combination of rhubarb and vanilla was delicious."
2. "I love the sour-sweet taste of this pudding. It's a great way to use up fresh rhubarb."
3. "I made this for my family and they loved it! It was so easy to make, too."

Special Precautions and Tips:

• Use fresh rhubarb for best results. If using frozen rhubarb, thaw and drain before using.
• Adjust the sugar quantity according to your preference or the sourness of the rhubarb.
• Be careful not to overmix the batter to avoid toughness.
• Rhubarb may give a slight pink color to the pudding, which is normal.