Rhubarb Pudding Cake Recipe

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Rhubarb is such a refreshing addition to cake - it makes a great sauce, fruit and cake combination.

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Servings:

Ingredients

Container:9" x 9" x 2" square baking pan, large mixing bowl

Directions

PREP

20 mins

COOK

1 hr

READY IN

1.25 hrs

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.

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