Rhubarb Pudding Cake
|Sliced rhubarb||750 Milliliter|
|Granulated sugar||300 Milliliter|
|All purpose flour||175 Milliliter|
|Baking powder||5 Milliliter|
|Orange rind||5 Milliliter|
|Orange juice||125 Milliliter|
|Whipped cream||1 Cup (16 tbs)|
Spread rhubarb in greased 8-inch (2 L) square glass baking dish; set aside.
In bowl, cream butter with 3/4 cup (175 mL) of the granulated sugar.
Combine flour, baking powder, cinnamon, nutmeg and salt; stir into butter mixture alternately with milk, beginning and ending with flour mixture.
Spread over rhubarb.
In small bowl, combine remaining 1/2 cup (125 mL) sugar, cornstarch and orange rind; mix in boiling orange juice.
Pour over batter.
Bake in 350Ã‚Â°F (180Ã‚Â°C) oven for 45 to 60 minutes or until top is golden and crusty and rhubarb is bubbly.
Let stand for 20 minutes.
Cut into squares and serve with dollop of whipped cream (if using).