Rhubarb Pudding

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.

No additional tips available.