Ingredients
3 to 4 cups diced fresh or frozen rhubarb1 cup all-purpose flour3/4 cup sugar1/3 cup milk3 tablespoons butter, melted1 teaspoon baking powder1/4 teaspoon salt1/4 teaspoon vanilla extractTOPPING:1 cup sugar1 tablespoon cornstarch1 cup boiling water1/2 teaspoon ground cinnamon
Preparation
Place rhubarb in a greased 8-in. square baking pan. In a small bowl, mix flour, sugar, milk, butter, baking powder, salt and vanilla (mixture will be stiff). Spread over rhubarb. For topping, combine sugar and cornstarch. Sprinkle over dough. Pour water over all; do not stir. Sprinkle cinnamon on top. Bake at 350° for 55-65 minutes or until pudding tests done.
