Description
Easy to make using either fresh or frozen rhubarb. I love adding 1-2 cups of sliced strawberries to the fruit mixture on the bottom. I also cut out about 1/4 of the sugar for those watching their sugar ingestion.
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Directions
Cover the bottom of an 8 or 9-inch square pan with fruit. Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together and pour over fruit. Mix remaining sugar and cornstarch and sprinkle over batter in pan. Pour boiling water over the top. Bake at 375 degrees for about 45 minutes.
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Ingredients
 2 cups chopped rhubarb
1 3/4 cup sugar, divided
3 T. butter, softened
1 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
1/2 tsp. vanilla
1/2 tsp. almond extract
1 cup sifted flour
1 T. cornstarch
2/3 cup boiling water
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