Rhubarb Sponge Pudding

Name: Rhubarb Sponge Pudding
Ingredients: 1 1/3 pounds rhubarb, cut into 1-inch lengths (about 5 cups); 1/3 cup (packed) golden brown sugar; 2 tablespoons water; 1 cup plus 2 tablespoons all purpose flour; 1 1/2 teaspoons baking powder; 1/2 cup sugar; 7 tablespoons butter, room temperature; 2 large eggs; 6 1/2 tablespoons whole milk; Softly whipped cream

10 ingredients

3 steps

Ingredients

1 1/3 pounds rhubarb, cut into 1-inch lengths (about 5 cups)
1/3 cup (packed) golden brown sugar
2 tablespoons water
1 cup plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/2 cup sugar
7 tablespoons butter, room temperature
2 large eggs
6 1/2 tablespoons whole milk
Softly whipped cream

Directions

1

Preheat oven to 375°F. Butter 11x7x2-inch baking dish. Place rhubarb pieces in baking dish in even layer. Scatter brown sugar over and sprinkle with 2 tablespoons water.
2

Whisk flour and baking powder in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well between additions. Fold in flour mixture in 3 additions alternately with milk in 2 additions, mixing just to blend after each addition. Spoon batter over rhubarb, smoothing top to cover.
3

Bake dessert until top is golden brown and toothpick inserted into center comes out clean, about 40 minutes. Cool at least 30 minutes and up to 1 hour. Serve warm with softly whipped cream.