Dessert
4 - 6 servings
30 minutes
45 minutes
Melissa's Corporate Chefs
1/4 cup butter
1 1/4 cup sugar
1 egg
1 cup sifted white flour
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups Rhubarb (about 3 stalks) greens discarded and stalks thinly sliced
2 teaspoon ground cinnamon
Whipped cream, ice cream or frozen yogurt
Preheat oven to 350 F and set oven rack to center of oven. Cream the butter and sugar until light and add the egg, beating until thick and lemon colored. Sift the flour with the baking powder and salt into bowl. Add creamed mixture just until combined. Turn into a buttered 9x12 inch pan, spreading the batter evenly over the bottom.
Top with the rhubarb and sprinkle with the cinnamon. Bake in a moderate oven (350 degrees) for 45 minutes or until the edges are browned and pulled away from the sides of the pan. Cut into 3 inch squares and serve warm, topped with whipped cream, ice cream, or frozen yogurt.
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