In a mixing bowl, cream sugar and butter. Add Milk, flour, baking powder and salt. Mix well and pour over rhubarb.
Mix 3/4 cup sugar and 1 tablespoon corn startch and sprinkle over the mixture. Pour 1 cup boiling water over all. Bake 45 minutes at 350. May be served with wipped topping or vanilla ice cream.
Originally Submitted
9/30/2011
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