Rhubarb Pudding Cake

Rhubarb Pudding Cake (Adapted from CL)

1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/8 teaspoon salt
5 tablespoons unsalted butter, softened
1 1/3 cups granulated sugar, divided
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 large egg
1/2 cup soy milk
16 ounces 1" thick sliced rhubarb
confectioners' sugar for dusting

Preheat oven to 350

In a medium bowl, sift together flour, baking powder, and salt.

In a large mixing bowl, cream together butter and sugar until light and fluffy. Beat in vanilla, cinnamon, and egg - scraping down bowl as needed.

Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Mix only until smooth - do not overmix.

Arrange rhubarb in the bottom of an 8" square baking dish coated with non-stick spray. Sprinkle with remaining 2/3 cup sugar over the top. Place dollops of batter over the top and smooth with an off-set spatula. Bake for 40-45 minutes or until a toothpick placed in center comes out clean or with a few moist crumbs attached. Sprinkle with powdered sugar.

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