Rhubarb Pudding Cake Recipe

Ingredients

?2 cups chopped rhubarb

?1 3/4 cup sugar, divided

?3 tablespoons butter, softened

?1 teaspoon baking powder

?1/4 teaspoon salt

?1/2 cup milk

?1/2 teaspoon vanilla extract

?1/2 teaspoon almond extract

?1 cup sifted flour

?1 tablespoon cornstarch

?2/3 cup boiling water

Directions

Cover the bottom of an 8 or 9 inch square pan with fruit. (I prefer an 8 inch or 9 inch square glass baking dish. You could also use a deep dish glass pie plate.)

Mix 3/4 cup 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 remaining sugar and cornstarch; sprinkle over mixture in pan. Pour boiling water over the top. ( I know this sounds strange, but trust me, it works to create a pudding around the rhubarb in the bottom of the pan.)

Bake at 375°F for 45 minutes. Yield: 9 servings.