Name: Rhubarb Sponge Pudding
Yield: 8 Servings
Ingredients: 1 1/3 pounds rhubarb, cut into 1-inch lengths (about 5 cups); 1/3 cup (packed) golden brown sugar; 2 tablespoons water; 1 cup plus 2 tablespoons all purpose flour; 1 1/2 teaspoons baking powder; 1/2 cup sugar; 7 tablespoons butter, room temperature; 2 large eggs; 6 1/2 tablespoons whole milk; Softly whipped cream

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