The Rhubarb is ready!

​I hope you who have been struggling with water in your basements are getting the problem under control. We have one corner of our basement that leaks even with a sump pump, requires the use of a rinse and vacum and of course we are left with that musty odor for awhile, but I know some of you have had it much worse.
 
This rhubarb pudding cake recipe is easy to make using fresh or frozen rhubarb. Simple hot water poured over the cake makes a sauce while baking. I like it because it makes a 8 or 9 inch pan so a better size for just the two of us. I hope you will like it.
 
Old Fashioned Rhubarb Pudding Cake:
2 cups chopped rhubarb
1 3/4 cup sugar, divided
3 Tablespoons butter, softened
1 tsp. baking powder
1/4 tsp. salt
2/3 cup milk
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 cup flour
1 tablespoon cornstarch
2/3 cup boiling water


Cover the bottom of an 8 or 9 inch square pan with rhubarb. Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together, pour over rhubarb. Mix together the remaining sugar and cornstarch together, sprinkle over mixture in pan. Pour boiling water over the top. Bake at 375 degrees for 45 minutes.  May serve with whipped topping or ice cream.
 
Have a great week!