Rhubarb Pudding

3 cups diced rhubarb
5 Tbsp. melted Country Cream Butter
2/3 cup plus 1/2 cup sugar
1 1/2 cups all-purpose flour
1/4 tsp. salt
2 tsps. baking powder
1 egg
1/2 cup Longmont Dairy Milk
Longmont Dairy Whipping Cream

Pour rapidly boiling water on top of the rhubarb until well covered. Set aside for 10 minutes. Drain rhubarb through a sieve.

Spread 2 Tbsp. melted butter into the bottom of a shallow 1 1/2 qt. baking dish. Sprinkle with 2/3 cup sugar. Place a pie bird or inverted custard cup in the middle to prevent juices from boiling over. Place the rhubarb all around the baking dish.

Stir together the flour, salt, remaining 1/2 cup sugar, and the baking powder. Beat egg with milk and remaining 3 tablespoons of melted butter. Add to the dry ingredients and stir until blended. It makes a fairly thick dough. Spread the dough mixture over the rhubarb. Bake in a 400 degree oven for 25 to 30 minutes. Serve hot with very cold heavy cream.

Makes 6 servings.