Rhubarb Pudding

Directions

1. 1
   Preheat the oven to 375 degrees F.
2. 2
   Combine the rhubarb and brown sugar and place in a buttered 6-cup ovenproof dish.
3. 3
   In a bowl, cream the butter with the granulated sugar until light and fluffy.
4. 4
   Add the egg and mix well.
5. 5
   Sift together the flour, baking powder and salt.
6. 6
   Stir into the creamed mixture and mix to a soft dropping consistency.
7. 7
   If the batter is too stiff, add a little milk.
8. 8
   Spread on top of the fruit.
9. 9
   Bake for 35 minutes or until the fruit is soft and bubbling and the topping is light brown.