I tried a new rhubarb recipe and it was quite tasty. Paige liked it and Bryce and I liked it. Erica liked the cake but not the tartness of the rhubarb. Anyway, I thought I'd record it here with how I did it. I had whipping cream in the fridge, so I put that on mine. Paige and Bryce ate it without the whipping cream.
1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/8 teaspoon salt
5 tablespoons unsalted butter, softened
1 1/3 cups granulated sugar, divided
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 large egg
1/2 cup milk
4 cups sliced rhubarb
powdered sugar
Preheat oven to 350 degrees. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk.
Place butter in a large bowl, and beat with a mixer at medium speed until smooth. Add 2/3 cup sugar; beat until well blended. Add vanilla, cinnamon, and egg, beating well. Beating at low speed, add flour mixture and milk alternately to the sugar mixture, beginning and ending with flour mixture; beat just until smooth.
Combine rhubarb and remaining 2/3 cup sugar in an 8-inch square baking dish coated with cooking spray. Spoon batter over rhubarb mixture. (I think spread it out a bit to even out the cake batter.) Bake at 350 degrees for 45-50 minutes or until a wooden pick inserted in center comes out clean. Sprinkle with powdered sugar.