Rhubarb Pudding

Preheat your oven to 350°F (175°C) and grease a medium baking dish or loaf pan with butter. Wash and trim the rhubarb, then chop it into small, uniform pieces approximately half an inch in length.

In a large mixing bowl, combine the sugar and butter, then pour in the boiling water and stir until the butter is fully melted and the sugar dissolves. Allow the mixture to cool slightly before proceeding.

Add the milk to the cooled butter and sugar mixture, stirring to combine evenly. Sift in the baking powder and salt, mixing until fully incorporated.

In a separate clean bowl, beat the egg whites until they form stiff peaks. Gently fold the beaten egg whites into the batter in two additions to maintain as much volume as possible.

Fold the chopped rhubarb pieces into the batter until evenly distributed throughout the mixture. Pour the batter into the prepared baking dish and spread it into an even layer.

Place the baking dish in the preheated oven and bake until the top is golden brown and a toothpick inserted into the center comes out clean. Bake for approximately 40 to 45 minutes.

Remove the pudding from the oven and allow it to cool in the pan for at least 15 minutes before serving. Serve warm or at room temperature, optionally with cream or custard.