Oh...my...God. I can't even describe how good this is. If you don't try this recipe, you're seriously missing out, especially because it's fast and foolproof. Once again, the absolute supremacy of the Sunset magazine editorial staff is proven. Recipe is shown with my amendments and adjustments.

RHUBARB YORKSHIRE PUDDING
1/4 c. unsalted butter
2 large eggs
3/4 c. all-purpose flour
1/4 to 1/2 tsp. salt
3/4 c. 1% milk
1/2 lb. rhubarb, cut into 3/4-inch slices
1/3 c. unsalted butter
1 c. packed brown sugar
2 to 3 Tbs. of water

Place the 1/4 c. butter in a 1-quart souffle dish and put it in a 425-degrees-F oven until it is melted and bubbly.
While that's happening, whisk together eggs, flour, and salt. Add the milk and whisk it until very smooth. Pour this batter into the bubbling butter, then drop the rhubarb pieces into the middle of the batter. Bake 25 to 30 minutes, until edges are dark brown.
In the last five minutes of baking time, melt the 1/3 c. butter in a large pan. Stir in the brown sugar and water and cook, stirring, until the sugar has melted and the mixture is a thick syrup.
Serve Yorkshire pudding warm in bowls with plenty of hot syrup on top.