Rhubarb Pudding Cakes
Rhubarb Pudding Cakes
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  • 1 ½ cups (315 g) sugar
  • 15 ml (1 tbsp) cornstarch
  • 8 cups (1 kg) rhubarb cut into ¼-inch (½ cm) slices
  • Preparation
  • In a large pot, combine the sugar and cornstarch. Stir in the rhubarb. Bring to a boil, stirring constantly. Simmer over medium heat for 5 minutes.
  • Spoon the filling into eight 1 ½-cup (375 ml) ramekins and place on a baking sheet. The baking sheet is needed to catch any juices that overflow. Set aside.
  • With the rack in the middle position, preheat the oven to 350°F (180°C).
  • Description
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