Rhubarb Pudding

1 cup sugar
1 egg
1 teaspoon vanilla
2 Tablespoons butter
2 teaspoons baking powder
Pinch of salt
½ cup cold milk
1 cup flour
2 cups diced fresh rhubarb
1 cup sugar
1 Tablespoon butter
2 cups boiling water

Combine sugar, egg, vanilla, butter, baking powder, salt, milk and flour as for a cake.  Pour into a greased 8 x 10 inch baking dish.  Pour 2 cups rhubarb on top of batter.  Sprinkle 1 cp sugar and 1 tablespoon of butter on top of rhubarb.  Cover with 2 cups boiling water.  Bake in a 325 degree oven for about 30 to 40 minutes.   The pudding is done when the batter rises to the top and does not adhere to a toothpick.