1 C. all-purpose flour
1 1/4 tsp. baking powder
1/8 tsp. salt
5 T. unsalted butter, softened
1 1/3 C. granulated sugar, divided
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
1 large egg
1/2 C. 1% low-fat milk
4 C. (1-inch-thick) slices rhubarb (about 1 lb.)
Cooking spray
1 tsp. powdered sugar

Preheat oven to 350�. Lightly spoon flour into a dry measuring C.; 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 C. granulated sugar; beat until well blended. Add vanilla, cinnamon, and egg, beating well. Beating at low speed, add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; beat just until smooth. Combine rhubarb and remaining 2/3 C. granulated sugar in an 8-inch square baking dish coated with cooking spray. Spoon batter over rhubarb mixture. The batter may not cover all of the fruit, but it spreads as the pudding cake bakes. Bake at 350� for 45 minutes or until a wooden pick inserted in center comes out clean. Sprinkle with powdered sugar.

Yield: 9 servings
Calories: 249
Fat: 7.3g
Fiber: 1.4g