Spread in bottom of ungreased 9×13 pan 4 cups of rhubarb, cut in half-inch pieces.
Combine and cream together:
- 4 tablespoons butter
- 1/2 cup sugar
Add:
- 1 cup flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup plus 2 tablespoons milk
Mix together, and drop by tablespoons over rhubarb.
Topping:
- 1 cup sugar
- 1 cup boiling water
- 1 tablespoon corn starch
- 2 teaspoons lemon juice (optional)
Mix, and pour topping over rhubarb. Bake at 350 degrees for 40 minutes. Seve warm or chilled with whipped cream or vanilla ice cream.