Baked Rhubarb Pudding with Eggnog Sauce

Course : Vegetables
Serves: 6
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1/4 cup dark corn syrup
1/4 cup softened butter
8 medium white bread sliced
16 ounces frozen rhubarb -- cooked according to package directions

Preparation / Directions:

Heat oven to 400 F. Pour the 1/4 c. corn syrup into bottom of a greased shallow 1 1/2 quart baking dish. If necessary, tilt dish from side to side to cover the bottom complete.y. Spread butter on one side of each slice of bread. Arrange half the bread slices in bottom of dish, buttered side down. Cut slices where necessary so they entirely cover bottom of dish. Spoon rhubarb over bread and top with remaining slices of bread, buttered side up, cutting if necessary. Pour the remaining 1/4 c. corn syrup over bread. Bake 20 go 25 minutes, or until lightly browned. Serve warm with Eggnog Sauce.

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