Mom’s Rhubarb Pudding Cake

This was my favorite dessert as a kid next to pumpkin pie.  It was a recipe from the bran flakes box, and I would eat leftovers for breakfast.  Now I add more rhubarb, and if there are leftovers and no one is looking I still sneak a bite or two for breakfast.

4 cups rhubarb cut into 1" lengths

Place rhubarb into a buttered8"x8" baking dish

Cake:

• 3 tbsps butter softened

• ¾ cup sugar

• ½ cup milk

• ½ cup bran flakes

• ¾ cup flour

• 1 tsp baking powder

• ½ tsp salt

Cream butter and sugar together.  Stir in milk.  Now stir in dry ingredients and mix until blended.  Pour cake batter over rhubarb as evenly as possible.  You may have rhubarb peeking through but that's OK.

Topping:

• ¾ cup sugar

• 3 ½ tsps corn starch

• ½ cup boiling water

Mix sugar and corn starch together.  Sprinkle evenly over cake batter.  Now gently pour boiling water over the sugar topping making sure it is all moistened.

Bake at 375º for 50 minutes.  It should be bubbling and golden brown on the top.  It will have a crisp topping, moist cake and rhubarb that's like pie filling.  Serve warm or cold with ice cream.