 | | Directions | - Preheat oven to 350° F.
- Prepare baking pan with cooking spray. In large mixing bowl sift together sugar, flour, baking powder and salt. Add butter, milk and vanilla; beat on medium until all ingredients are combined. Add egg; continue beating. Batter will be thick.
- Place cut rhubarb on bottom of prepared baking pan, cover with batter, spreading evenly over rhubarb.
- In a small bowl combine sugar, corn starch and cinnamon, stirring until combined. Sprinkle over top of batter evenly. Carefully pour boiling water over topping.
- Bake 60 minutes, or until a toothpick comes out clean when inserted half way down. Bottom layer will be moist.
- Serve warm or cool - garnish as desired with whipped topping or ice cream.
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Prep Time: 20 minutes
Cook Time: 1 hour
Container: 9" x 9" x 2" square baking pan, large mixing bowl
Servings: 9
|  | | Ingredients | | - | | 4 1/2 cups rhubarb, chopped |
| - | | 2 cups all purpose flour |
| - | | 1 1/2 cups sugar |
| - | | 2 teaspoons baking powder |
| - | | 1/2 teaspoon salt |
| - | | 5 tablespoons butter, melted |
| - | | 2/3 cup milk |
| - | | 1 teaspoon vanilla |
| - | | 1 egg |
| - | | TOPPING: |
| - | | 3/4 cup sugar |
| - | | 1 tablespoon cornstarch |
| - | | 1 teaspoon cinnamon |
| - | | 1 1/4 cups boiling water |
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