Luscious Rhubarb Sponge Dessert - cooking recipe

Ingredients

1 1/3 cups rhubarb, cut to 1-inch lengths
1/3 cup golden brown sugar, packed
2 tablespoons water
1 cup flour, plus
2 tablespoons flour, additional
1 1/2 teaspoons baking powder
1/2 cup sugar
7 tablespoons butter, room temperature
2 eggs
6 1/2 tablespoons whole milk
whipping cream or ice cream, for topping

Preparation

Preheat oven to 375. Butter 11 x 7 x 2 baking dish.
Place rhubarb slices in an even layer. Scatter the brown sugar and 2 tablespoons water overtop of rhubarb slices.
Mix sugar into flour and baking powder mixture.
Add butter and beat for about 3 minutes.
Add eggs one at a time, beating after each addition.
Alternate adding milk in 2 additions and fold in flour in 3 additions.
Blend slightly after each addition and pour batter over the rhubarb slices. Smooth over the top.
Bake about 40 minutes at 375 until the top is golden brown.
Cool 30 minutes and serve with a nice dollop of whipping cream.