This popped up on my Facebook feed from someone, the photo looked really good and I love rhubarb.
Ingredients
2 cups of rhubarb, chopped
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
Instructions
1. Cover the bottom of an 8 or 9 inch square baking pan with fruit. (I prefer an 8 inch or 9 inch square glass baking dish. You can also use a deep dish glass pie plate.)
2. 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.
3. Mix remaining sugar and cornstarch in a small bowl; 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.)
4. Bake at 375°F for 45 minutes. Yield: 9 servings.
The sugar topping creates a glaze on the top of the cake, something like a creme brûlée. It also creates the pudding at the bottom. Serve warm with ice cream, if desired. Or let it your rhubarb pudding cake cool a bit, and then slice and invert on a plate. This shows off the pudding.