Rhubarb Bette
With Love & Butter
8 servings

Approximately 5 cups sliced rhubarb (1/2-inch thick slices)
¾ cup plus 1/3 cup sugar
2 tbsp. mild tasting oil
1 egg
1 cup flour
½ tsp. baking powder
¼ tsp. salt
1/3 cup milk
½ tsp. vanilla extract

Preheat oven to 375 degrees.  Adjust the rack to the center position.  Butter a 9-inch glass pie plate.

Tumble the sliced rhubarb into the pie pan.  The rhubarb should come to within ½-inch of the rim.  Sprinkle the ¾ cup sugar on top and set aside.

In a big bowl, mix the remaining 1/3 cup sugar with the oil and egg.  Add the flour,  baking powder, salt, milk, and vanilla and combine into a smooth batter.  Now dumb the rhubarb from the pie dish into the batter.  Stir gently to incorporate the rhubarb, then pour the whole works back into the buttery-sugary pie dish.  Spread evenly in the dish, but leave the surface lumpy and interesting-looking.  Sprinkle with a little more sugar and bake 40 to 50 minutes, until caramel-colored on top and bottom.  Serve warm, in bowls, with vanilla ice cream or sweetened whipped cream.