Rhubarb Pudding

Preheat the oven at 350°F. Grease a 9 x 13 baking pan.

For the cake, in a mixing bowl, whisk the flour, salt and baking powder.

In another mixing bowl, cream butter and sugar. Add eggs, then vanilla.

Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the milk. Repeat with another 1/3 of the flour mixture and the remaining milk. Beat in the remaining flour mixture until just incorporated.

For the rhubarb, put all the ingredients into a saucepan. Heat 3-4 minutes. Pour into the baking dish.

Spread the cake batter over rhubarb. Bake 1 hour to 1 hour 15 minutes, or until a thoothpick inserted in the center comes out clean.

Serve hot with ice cream or whipped cream.