Rhubarb Pudding
This tasty rhubarb pudding has a cobbler-like consistency. Serve warm with vanilla ice cream for a delicious dessert.
all-purpose flour
1
cup
white sugar
½
cup
baking powder
1
teaspoon
salt
1
pinch
egg
1
large
melted butter
1
tablespoon
milk
½
cup
sliced rhubarb
4
cups
white sugar
2
cups
boiling water
1 ½
cups
 Preheat the oven to 375 degrees F (190 degrees C). Whisk flour, 1/2 cup sugar, baking powder, and salt in a mixing bowl; set aside. Grease a 9x13-inch baking dish.
  Beat egg, butter, and milk in a bowl until smooth. Stir in flour mixture until moistened, then spread into the prepared baking dish. Stir together rhubarb, 2 cups sugar, and water; pour into the prepared baking dish.
  Bake in the preheated oven until dough has set and rhubarb is bubbling, about 40 minutes.
