Maple Rhubarb Pudding Cake

You know it’s truly Spring when you have fresh rhubarb for sauce, pies and cakes!  I make my rhubarb sauce with Maple Syrup or Maple Sugar instead of white sugar. I also substitute the white sugar in the cake with Maple Sugar.   The maple rhubarb sauce can be eaten as is, used over pound cake or ice cream.

Sauce ingredients:

4 cups of fresh rhubarb

1 cup Maple Syrup

2 tsp butter

Wash rhubarb and cut into cubes until you have 4 cups.  Place in pot, add Maple syrup and butter.  Cook about 15 minutes or until tender. Set aside.

Cake ingredients:

1/2 cup Maple Sugar

1/4 cup butter

1 egg

1/2 tsp vanilla extract

1 cup flour

2 tsp baking powder

1/4 tsp salt

1/2 cup milk

In a small bowl, cream butter and maple sugar.  Beat in egg and vanilla.  In a separate bowl mix flour, baking powder and salt.  Alternately add flour combination and the milk to the creamed butter.  Beat until just mixed.

Pour cake batter into a greased 9 inch square baking dish.  Pour rhubarb sauce over cake batter.

Bake at 350* for 30-35 minutes or until a toothpick comes out clean.  Cool on a wire rack.  Serves 9