Magic Rhubarb Cake

2 C of rhubarb, chopped
1/2 C white sugar, 1 C white sugar (for topping)
1/4 C brown sugar
3 T butter, softened
1 tsp baking powder
1/4 tsp salt
1/2 C milk
1/2 tsp vanilla extract
1/2 tsp almond extract
1 C sifted flour
1 T cornstarch
2/3 C boiling water

Cover the bottom of an 8 or 9-inch square baking pan with rhubarb. Mix 1/2 white sugar, brown sugar, butter, baking powder, salt, extracts, milk, and flour together. Add a little more milk if it is too thick to pour; pour over fruit. Mix one cup white sugar and cornstarch in a small bowl; sprinkle over mixture in pan. Pour boiling water over the top. Bake at 375 degree for 45 minutes or until golden and crusted glazed on top. Serve with warm hot custard or your favorite ice cream.