Old Fashioned Rhubarb Pudding Cake

Ingredients :

• 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

Instructions : 

1. Preheat oven to 375°F.
   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.)
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 gently over the top of the cake.
4. Bake at 375°F for 45 minutes, a little longer for gluten free flours.