This moist cake is perfect with unsweetened, softly whipped cream or vanilla ice cream.
5 cups rhubarb, cut into 1-inch pieces
1/3 cup brown sugar, firmly packed
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
Preheat oven to 375°F. Butter a 7 x 11 x 2-inch baking dish, a 9 x 13 will work as well. Place rhubarb pieces in baking dish in even layer. Scatter brown sugar over and sprinkle with 2 tablespoons water.
Whisk flour and baking powder in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well between additions. Fold in flour mixture in 3 additions alternately with milk in 2 additions, mixing just to blend after each addition. Spoon batter over rhubarb, smoothing top to cover.
Bake dessert until top is golden brown and toothpick inserted into center comes out clean, about 40 minutes. Cool at least 30 minutes and up to 1 hour. Serve warm with softly whipped cream or vanilla ice cream.