Rhubarb Sponge Pudding

• 1 1/3 pounds rhubarb, cut into 1-inch lengths (about 5 cups)rhubarb
• 1/3 cup (packed) golden brown sugarsugar
• 2 tablespoons waterwater
• 1 cup plus 2 tablespoons all purpose flourflour
• 1 1/2 teaspoons baking powderbaking-powder
• 1/2 cup sugarsugar
• 7 tablespoons butter, room temperaturebutter
• 2 large eggsegg
• 6 1/2 tablespoons whole milkmilk
• Softly whipped creamcream

1. 01Preheat oven to 375°F. Butter 11x7x2-inch baking dish. Place rhubarb pieces in baking dish in even layer. Scatter brown sugar over and sprinkle with 2 tablespoons water.
2. 02Whisk flour and baking powder in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well between additions. Fold in flour mixture in 3 additions alternately with milk in 2 additions, mixing just to blend after each addition. Spoon batter over rhubarb, smoothing top to cover.
3. 03Bake dessert until top is golden brown and toothpick inserted into center comes out clean, about 40 minutes. Cool at least 30 minutes and up to 1 hour. Serve warm with softly whipped cream.

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