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1
Preheat oven to 375*.
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2
Butter a 10x14 pan.(you definitely need one larger than 13x9 pan.it is too shallow and batter will run out into your oven.
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3
In a large mixer bowl, slightly beat the egg, add 1 cup of granulated sugr and combine well.
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4
Add the flour,b. powder, nutmeg, vanilla, salt and milk; blend. Pour the batter into the pan. Set aside.
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5
In another large mixing bowl, mix rhubarb, (if using frozen rhubarb, do not thaw), boiling water, remaining sugars, and the food coloring.
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6
Pour this over the batter, making sure the rhubarb is evenly distributed. (Admittedly, it looks like a rather questionable mess here, but believe me, it will come out all right).
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7
bake for 45-50 minutes or top is golden brown and bubbly and cake is done in the center, use toothpick test.
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8
Meanwhile prepare the cream sauce by using a small saucepan over medium-high heat, combine the sugar, flour and orange zest.Gradually add the milk, whisking till smooth. Bring the mixture to a boil, then lowe the heat to medium-low and cook for 3 minutes, whisking constantly.
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9
Remove the pan from heat and whisk in remaining ingredients.
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10
Remove the pudding from the oven and cool to lukewarm.
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11
It can be reheated in the microwave.
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12
Cut into squares and serve with the warm cream sauce.
