A warm and comforting rhubarb pudding cake with a soft top and rich pudding bottom.

Scale

2 cups 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

1. Preheat oven to 375°F.

2. Spread chopped rhubarb in baking dish.

3. Mix sugar, butter, milk, flour, and other ingredients; pour over fruit.

4. Sprinkle sugar and cornstarch mixture on top.

5. Pour boiling water gently over batter.

6. Bake for 45 minutes until golden and bubbly.

Use fresh rhubarb for best flavor.

For gluten free version, use gluten free flour.

Serve warm for best texture.