Rhubarb or Pie-Plant Pudding

The rhubarb can be chopped and tossed with sugar up to 4 hours ahead; cover and refrigerate. However, this pudding-cake is best served warm from the oven within 2 hours of baking for optimal texture.

Cover leftovers with plastic wrap or transfer to an airtight container and refrigerate for up to 3 days. The texture will soften as the rhubarb juices continue to soak into the cake. Reheat individual portions in the microwave for 20-30 seconds or warm the whole dish in a 300°F oven for 10-15 minutes.