Rhubarb Pudding - cooking recipe

Ingredients

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

Preparation

In a large bowl, cream together butter and sugar until the mixture is light and beat in egg.
Into a bowl, sift together flour, baking powder and salt.
Add the flour mixture to the butter mixture alternately with milk, beating well after each addition, to make a smooth batter.
Pour the batter into a buttered baking dish, 13 x 9 x 2-inch and spread it evenly with a metal spatula.
Scatter rhubarb over the batter and sprinkle with white or brown sugar and chopped walnuts or pecans over the mixture.
Bake the pudding in a 350\u00b0 oven for 40 minutes or until it is browned.
Serve with warm Nutmeg Sauce.