Rhubarb Pudding

• 3/4 stick (6 Tbsp.) butter, softened
• 3/4 c. sugar
• 1 egg
• 1 c. flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 c. milk
• 2 c. partially thawed rhubarb, 1-inch pieces without sugar
• 1 c. each white or brown sugar and chopped walnuts or pecans
• Nutmeg Sauce

1. In a large bowl, cream together butter and sugar until the mixture is light and beat in egg.
2. Into a bowl, sift together flour, baking powder and salt.
3. Add the flour mixture to the butter mixture alternately with milk, beating well after each addition, to make a smooth batter.
4. Pour the batter into a buttered baking dish, 13 x 9 x 2-inch and spread it evenly with a metal spatula.
5. Scatter rhubarb over the batter and sprinkle with white or brown sugar and chopped walnuts or pecans over the mixture.
6. Bake the pudding in a 350u0b0 oven for 40 minutes or until it is browned.
7. Serve with warm Nutmeg Sauce.

butter, sugar, egg, flour, baking powder, salt, milk, rhubarb, white, nutmeg sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230348 (may not work)