Rhubarb Pudding Cake

Ingredients

• 1.3 teaspoons double-acting baking powder 
• 1 large eggs 
• 1 cup flour all-purpose
• 1.3 cups granulated sugar divided
• 0.3 teaspoon ground cinnamon 
• 0.5 cup milk 1% low-fat
• 1 teaspoon powdered sugar 
• 1 pound rhubarb 1-inch-thick
• 0.1 teaspoon salt 
• 5 tablespoons butter unsalted softened
• 1 teaspoon vanilla extract 

Equipment

• bowl
• oven
• knife
• whisk
• blender
• baking pan
• measuring cup

Directions

1. Preheat oven to 35
2. Lightly spoon flour into a dry measuring cup; level with a knife.
3. Combine flour, baking powder, and salt, stirring well with a whisk.
4. Place butter in a large bowl, and beat with a mixer at medium speed until smooth.
5. Add 2/3 cup granulated sugar; beat until well blended.
6. Add vanilla, cinnamon, and egg, beating well. Beating at low speed, add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; beat just until smooth.
7. Combine rhubarb and remaining 2/3 cup granulated sugar in an 8-inch square baking dish coated with cooking spray. Spoon batter over rhubarb mixture.
8. Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out clean.
9. Sprinkle with powdered sugar.