Old Fashioned Rhubarb Pudding Cake

By KitchenGnome

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

Details

Servings 375
Adapted from commonsensehome.com

Preparation

Step 1

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.
Bake at 375 degrees for 45 minutes, a little longer for gluten free flours. Yield: 9 servings.