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1
Whisk together the sugar, flour, and salt in a medium bowl; set aside.
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2
Pour the milk into a medium saucepan; scrape in the vanilla seeds, and add the pods.
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3
Stir together.
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4
Cook over medium heat until tiny bubbles begin to form around the edges of the pan, about 7 minutes.
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5
Gradually add the milk mixture to the flour mixture, whisking constantly.
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6
Transfer the milk-flour mixture to the saucepan; cook over low heat, whisking constantly, 5 minutes.
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7
Put the egg yolks in a small bowl.
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8
Whisk in a small amount of the hot milk-flour mixture.
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9
Add the yolk mixture to the saucepan.
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10
Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens, 10 to 12 minutes.
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11
Remove from heat; discard the pods.
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12
Add the butter; whisk until melted.
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13
Pass the pudding through a fine sieve into a medium bowl, pressing it with a rubber spatula.
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14
Cover the surface of the pudding with plastic wrap to prevent a skin from forming.
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15
Let stand at room temperature until slightly cooled, about 30 minutes.
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16
5.
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17
Spoon the pudding into serving bowls; top with baked rhubarb.
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18
The pudding can be refrigerated, covered with plastic wrap, up to 1 day.
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19
Preheat the oven to 375F.
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20
Butter an 8-inch-square baking dish; set aside.
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21
Put the rhubarb, sugar, and corn syrup in a medium bowl.
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22
Scrape in the vanilla seeds, and add the pod.
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23
Toss together.
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24
Transfer to the buttered baking dish.
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25
Bake the rhubarb, tossing gently halfway through, until tender, about 35 minutes.
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26
Discard the pod.
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27
Let cool slightly in the dish on a wire rack.
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28
Toss gently before serving.
