Rhubarb Pudding

Ingredients:
- 1 c. sugar (white or brown or half and half of each)
- 1 c. sour cream (either farm or take whipping cream and add 3 Tbsp. lemon juice)
- 1 tsp. baking powder
- 1 tsp. soda (added to sour cream)
- 1 tsp. vanilla
- 2/3 c. flour (to make batter thick)
- 2 c. cut rhubarb, cut in 1-inch pieces

Directions:
- Mix all ingredients, except the rhubarb.
- Pour half of the batter in an 8 x 8 x 2-inch buttered pan.
- Mix 1/2 cup sugar with rhubarb and 1/2 teaspoon of cinnamon.
- Put over batter and then add remaining batter.
- Bake until batter and rhubarb are done. Bake at 350°.