Rhubarb Pudding Cake

•  3 cups chopped rhubarb
• 1/2 cup sugar
• 1 cup flour (I used half whole wheat--next time I'll use all whole wheat)
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 egg
• 1/2 cup milk
• 1/4 cup oil or melted butter

• 1/2 cup sugar
• 1 T cornstarch
• 2/3 cup boiling water (may try milk or cream next time--don't boil it first, try it warmed or cold. That's what Faith Frederichs does for her cake)

Preheat oven to 350 degrees F. Grease 8x8 or 7x11 pan and dump in the chopped rhubarb. In a mixing bowl, stir to combine sugar, flour, baking powder, and salt. Crack egg on top and add milk and oil. Mix to form a wet batter, then spoon over the rhubarb. Stir sugar and cornstarch together in a small bowl and then sprinkle on top of the batter. Finally, drizzle the hot water evenly over top of it all. Bake for 45-50 minutes or until browned and cracked on top.