Rhubarb Pudding Cake Prep Time: 20 minutes Cook Time: 1 hour Servings: 9 Ingredients - 4 1/2 cups rhubarb, chopped - 2 cups all purpose flour - 1 1/2 cups sugar - 2 teaspoons baking powder - 1/2 teaspoon salt - 5 tablespoons butter, melted - 2/3 cup milk - 1 teaspoon vanilla - 1 egg - TOPPING: - 3/4 cup sugar - 1 tablespoon cornstarch - 1 teaspoon cinnamon - 1 1/4 cups boiling water    Rhubarb is such a refreshing addition to cake - it makes a great sauce, fruit and cake combination.	1

	Directions Preheat oven to 350° F. Prepare baking pan with cooking spray. In large mixing bowl sift together sugar, flour, baking powder and salt. Add butter, milk and vanilla; beat on medium until all ingredients are combined. Add egg; continue beating. Batter will be thick. Place cut rhubarb on bottom of prepared baking pan, cover with batter, spreading evenly over rhubarb. In a small bowl combine sugar, corn starch and cinnamon, stirring until combined. Sprinkle over top of batter evenly. Carefully pour boiling water over topping. Bake 60 minutes, or until a toothpick comes out clean when inserted half way down. Bottom layer will be moist. Serve warm or cool - garnish as desired with whipped topping or ice cream.	2